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Mustard Poppy Seed Ham Rolls

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"I adore these. For years, I have volunteered to organize a Christmas potluck for one of my book clubs, solely so I could volunteer to bring these. They are cheesy and melty and buttery and just downright delicious."

List of Ingredients

â—¦ 1 large shallot
â—¦ 1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon poppy seeds
â—¦ 1 teaspoon dry mustard
â—¦ ½ teaspoon kosher salt (omit if using country ham)
â—¦ 2 dozen Parker House rolls, thawed
â—¦ ½ pound thinly shaved smoked city ham or country ham
â—¦ 1 tablespoon light brown sugar



Recipe

Cut the shallot into small pieces and place in the bowl of a food processor fitted with the metal blade (a mini is fine). Pulse to chop the shallots finely, then add the butter, cut into small pieces, the Dijon, poppy seeds, dry mustard, and salt. Blend until smooth and evenly combined. Scoop the butter mixture into a bowl, cover, and refrigerate for several hours to allow the flavor to blend, or up to 2 days ahead.

Bring the poppy seed butter to room temperature so it is easily spreadable. Scoop about 4 tablespoons of the butter into a small saucepan and set aside. Remove the entire round of rolls from each pan and use a long, sharp bread knife to slice each package of rolls in half horizontally. Do not separate the individual rolls: slice open the whole round. Spread the butter in an even layer over each of the bottom halves. Spread evenly to the edges of the bread.

Carefully transfer the covered half of the rolls back to the pan they came in (or a similar pan). Divide the ham between the roll pans and layer it evenly over the poppy seed butter. Place the top halves of the roll over the ham. Use a thin knife to run through the separations in the rolls to make them easier to pull apart when cooked.

Add the brown sugar to the reserved butter in the saucepan and heat over medium, stirring, just until the sugar is dissolved. Pour half of the melted butter over each pan of rolls. Leave to cool and cover each pan tightly with foil. The rolls can be refrigerated for several hours at this point.

When ready to bake, preheat the oven to 350° F. Bake the rolls, covered, for 30 minutes or until warmed through and golden. Serve immediately.

Makes 24