Ham & Swiss Ring with Mustard Sauce

You know how I love to wrap things up in bread, from main dish “rings” to sweet rolls, it’s just plain fun! As we are heading into Superbowl week, you all might be thinking about game food. This recipe for Ham & Swiss Ring might just be the thing for you and the fans at your house. The mustard sauce is a recipe my mom always makes when we have ham. I am not a big ham eater but when this sauce is around I will use anything to scoop it up and get it into my mouth!

We live just east of Seattle across Lake Washington in “Microsoft Land” and everyone around here is pretty excited about the Seahawks. I am enjoying the unity that comes from a community having a team going to the Superbowl. People striking up conversations with others, with smiles on their faces, who wouldn’t otherwise talk to each other, it is bringing people together. So regardless of who you are routing for, make some yummy food, get people together and have fun!

Ham & Swiss Ring with Mustard Sauce

      Ham & Swiss Ring 1      Ham & Swiss Ring with Mustard Sauce 1

Bread Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Ham & Swiss Filling:
4 oz cream cheese, softened
1 Tbl mustard
1½ lb deli ham
8 oz Swiss cheese, grated

In bowl of mixer, sprinkle yeast over the warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled. Roll out dough to a rectangle approx. 20″x12″.  Stir together cream cheese and mustard; spread over dough.  Sprinkle half the Swiss cheese evenly over dough, lay ham over cheese in an even layer, sprinkle with remaining cheese. Roll up, starting with a long side, pinch seam to seal. Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals (see picture above). Separate strips slightly, twist to allow filling to show.  Cover and let rise 30 minutes.  Bake at 375° for 30 minutes or until golden brown and crust is done.  Serve hot from the oven with mustard sauce for dipping.  Pull apart, dip, and enjoy!

Ham Sauce:
1 cup cream, divided
1/3 cup sugar
2 Tbl flour
2 Tbl dry mustard
1/2 tsp salt
2 egg yolks
1/4 cup vinegar

Scald 2/3 cup or the cream in double boiler. In small bowl, combine the 1/3 cup cream, flour, dry mustard, salt, and egg yolks. Whisk into scalded cream, continue cooking until thickened (about 3 minutes). Remove from heat and whisk in vinegar. Refrigerated until ready to use. Best served at room temperature.

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Homemade Cranberry Sauce

It only takes 30 minutes and so worth it! Eat it with turkey, roast beef, or ham. Warm it and have it over brie, ice cream, or better yet a brownie sundae. Oh, use it on a sandwich. I am sure there are countless ways to use this sauce that is a little tart, a little sweet, and a lot yummy!

Homemade Cranberry Sauce

1¾ cups water
1/2 cup orange juice
2 cups sugar
1/4 cup corn starch
zest of 1/2 an orange
1 tsp cinnamon
2 (12 oz) bags fresh cranberries

In large pot, stir together water, orange juice, sugar, corn starch, orange zest, and cinnamon. Stir in cranberries, bring to boil and cook for 5 minutes. Turn down to low and simmer for 20 minutes until cranberries are tender and start to split. Use spoon or rubber spatula to press cranberries against side of pan to smash. Smash them all or leave some whole, it’s up to you and how you like it. Remove from heat, cool, put in airtight container, and refrigerate. Makes 6 cups of cranberry sauce.

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