Looking for something to make with all those holiday leftover meats and cheeses? How about Ham and Cheese Monkey Bread. I know you are probably familiar with cinnamon gooey gooey buttery monkey bread. (If not, you should make that too.) Have you ever taken your Monkey Bread to the savory side? I, for one, have had enough sweets this month to tide me over until June. I realized while straightening out my fridge that I had everything I needed to create this delicious dish.
I’m making it with Ham and Swiss and Jack cheeses because that’s what I have but you can make it with leftover beef or even turkey and what ever blend of cheeses you have left over.
Just like regular monkey bread you start with cutting up pre-made refrigerated biscuits into 4ths. Add in the other ingredients, toss and dump it all into your greased cake pan. I doubled mine to make a 9×13 pan. Top it with the remaining cheese and pop it in the oven.
The result is layers of flakey buttery biscuits with ham, gooey cheese and seasonings dipped into a sweet honey mustard dipping sauce. Do yourself a favor and give it a little time to cool. Digging in right away may cost you a burnt tongue. It’s tempting and might be worth it, but I would wait just a minute or two.
Ham and Cheese Monkey Bread
INGREDIENTS
- 1 (16.3 oz) can refrigerated biscuits
- 1 (8 oz) package Smithfield Anytime Favorites Hickory Smoked Diced Ham
- 1 (4 oz) block Monterey Jack cheese cubed into 16 pieces
- 1/4 cup unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (4 oz) block Swiss cheese shredded for the top
- Green onions for garnish
Honey Mustard Dipping Sauce
- 1/2 cup mayo
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon lemon juice
METHOD
- Preheat oven to 400 degrees F and grease a 9 inch round cake pan with cooking spray, place a lined baking sheet on the rack below to catch drips.
- Remove biscuits from packaging and quarter each biscuit.
- Place the biscuits, ham, and cubed jack cheese into a bowl. Set aside.
- In a small bowl, mix together melted butter, garlic powder and onion powder. Set aside.
- Toss biscuits/ham/cheese with the melted butter mixture, then dump the entire mixture into prepared pan. Press down to flatten the mixture out slightly, then sprinkle with shredded swiss.
- Bake in preheated oven for about 30 minutes, or until the biscuits are cooked and golden brown.
- Cover with foil if getting too brown.
- Let stand 5 minutes before running a knife around the outside to loosen and flipping over onto a plate.
- Garnish with green onions and serve with honey mustard dipping sauce.
Honey Mustard Dipping Sauce
Whisk all ingredients together, cover with saran wrap, and store in fridge until ready to serve.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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