Karin Calloway

Food columnist for The Augusta Chronicle.

Use leftovers to make ham bundles

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If you stashed leftover holiday ham in the freezer, defrost about a cup and bake this week’s Honey Mustard Ham Bundles.

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EMILY ROSE BENNETT/STAFF  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF

This recipe takes only a few minutes to prepare. The bundles also can be made with a cup of leftover Thanksgiving turkey.

The ham or turkey is combined with shredded Swiss cheese and chopped, dried cranberries and then rolled up in crescent roll dough. I like to use reduced-fat mayonnaise and dough.

A final touch is brushing the rolls with a little beaten egg. This gives them a nice glossy coating, but the step is optional. After 15 to 20 minutes in the oven, you’ve got a main dish the whole family will love.

HONEY MUSTARD HAM BUNDLES

1 package refrigerated crescent rolls

¼ cup honey Dijon mustard

2 tablespoons mayonnaise

Freshly ground black pepper, to taste

1 cup cooked ham (or turkey), chopped

½ cup shredded Swiss cheese

2 tablespoons dried cranberries, optional

1 egg, beaten, optional

Heat oven to 375 degrees.

Combine honey mustard, mayonnaise, black pepper, ham or turkey and Swiss cheese in a bowl. Separate the crescent rolls onto a baking sheet. Place about 3 tablespoons of the filling on the wide end of each crescent roll and roll toward the pointed end. Brush dough with beaten egg white, if desired. Bake for 15-20 minutes, until golden brown.

Makes 8 roll-ups.

WHAT’S COOKING?

Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6)) and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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