Total Time
Prep 10 mins
Cook 20 mins

Continuing my happy trip thru THE BEST OF COOKING by Arne Kruger & Annette Wolter, I ran across this so easy to fix recipe that I see as a great way to use leftover ham when it starts to get a bit boring for everyone. Part of the appeal here is that it can be made ahead & popped in the oven for an evening meal or even made & frozen for later use when the ham boredom lessens. Its versatility gets high marks as well as it can become part of a breakfast or lunch & is very portable for all the *TO GO* occasions. *Enjoy*

Ingredients Nutrition


  1. Preheat oven to 350°F (180°C).
  2. Toast bread slices & place in a mixing bowl. Cover w/the beaten eggs & leave to soak for 3 minutes.
  3. Add the remaining ingredients (except the ham) & stir till well-mixed.
  4. Spread out the ham slices & cover thickly w/the bread mixture. Roll up & secure w/a wooden cocktail stick or skewers as needed.
  5. Place in a greased ovenproof dish, cover & bake for 20 minutes. Serve immediately.
  6. NOTE: I haven't made this & it sounds good to me as is, but whatcha think about putting well-drained crushed pineapple atop the ham rolls, maybe mixed w/a bit of maple syrup or sprinkled w/brown sugar?


Most Helpful

I love ham, and hoped to love this. I found the nutmeg a bit too strong for my preferences. I think that the addition of some pineapple and brown sugar would probably work well with the nutmeg, but in future versions of this, I'll reduce the nutmeg a bit. This made for a quick and easy lunch. Thanks for sharing! Made for Football Tag!

breezermom December 21, 2012

Very glad that I selected this recipe. Made recipe exactly as posted with no adjustments. This was great today, and a perfect for a nice quick lunch seeing we all were here snowed in. The bread filling takes the cake, it was FANTASTIC !! This is a KEEPER for me Made for Football pool.

weekend cooker February 04, 2009

A great recipe find. I made this twice. Once with the bread as a stuffing wrapped by the ham as instructed *and* once keeping the bread whole and wrapping the ham inside. My DH and I disagree as to which way is best, but there is one thing we do agree on: they are delicious. Easy to make, easy to eat on the go and very tasty. Should your bread filling seem a bit dry, just drizzle a bit of milk over it before rolling it up in the ham. The 2nd time I made these I did not have fresh parsley and chives so I used 1 teaspoon each of dried and that worked perfectly. We will definitely be having these on a regular basis and will be adding provolone cheese to the next batch! Great when dipped in spicey brown mustard. Thanks Twissis!

Kat's Mom June 17, 2007

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