After I cook a large piece of meat, such as a ham, I normally freeze leftovers in 1 pound airtight packages for later use. I mean, I love ham, but there is only so much that one can stand before becoming “hammed out” for a bit. This way, I can spread it out more evenly over months of use, such as this lovely ham and broccoli ring.
A mixture of ham, veggies and cheese are spiraled in a puff pastry to create a yummy, bready concoction, perfect for an appetizer, lunch or light dinner. An excellent use for leftover ham and a great way to introduce new veggies into a discerning palate. Serve by itself or with a light side salad as an accompaniment to round out the meal.
Ham and Broccoli Ring
1 puff pastry dough
1-1/2 cups (6 ounces) shredded Swiss cheese
1 cup boneless fully cooked ham, cubed
1 cup chopped fresh broccoli
2 green onions, chopped
1/4 cup yellow squash
2 tablespoon celery, chopped
2 tablespoon bell pepper, chopped
1 tablespoon Dijon mustard
2 tablespoon mayonnaise
1 teaspoon lemon juice or lime juice
Cracked pepper to taste
Unroll puff pastry dough. In a large bowl, combine the remaining ingredients; spoon evenly wide over puff pastry, leaving a half inch space along one of the long edges. Very carefully roll the dough up from the long side. Pinch the seam closed. Carefully lift the roll onto your baking paper covered oven tray, seam side down. Arrange into a circle and pinch the ends closed. Using a sharp knife or kitchen scissors, make cuts around the outside of the ring. Don’t be afraid to cut deep into the dough, fanning out the rounds as you go. Bake at 375° for 25-30 minutes or until golden brown. Yield: 6-8 servings.