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cold ham appetizers

m
mousse Nov 17, 2011 07:45 AM

Making about 200 ham appetizers for a charity event. They will have to be room temp as no oven and should be 1 or 2 small bite pieces. Am going to order a honey baked ham, but would like to dress it up. If I can't find tiny sandwich rolls, what kind of cracker would be the best option? Also, what about a dressing or sauce? I am already using a mustard sauce on another dish.

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  1. c
    CDouglas RE: mousse Nov 17, 2011 08:10 AM

    This is going to sound strange but I can't stop eating these whenever they make an appearance:
    Spread softened cream cheese over a slice of ham, lay a dill pickle in the middle and roll the ham around the pickle jelly-roll style. Slice into bite-sized pieces and serve.

    Save some for yourself as they tend to disappear quickly.

    1 Reply
    1. re: CDouglas
      v
      vafarmwife RE: CDouglas Nov 17, 2011 08:57 AM

      I love those too!

      Of course I am going to say ham biscuits except bake the ham into the biscuit for a little something different.

    2. j
      jeanmarieok RE: mousse Nov 17, 2011 08:20 AM

      We can get mini biscuits in the freezer section of our grocery store. I often make little ham biscuits, with a bit of cheese and some cranberry jelly that are a big hit.

      There is also a kind of 'redneck sushi' that's popular, with ham spread with seasoned cream cheese, rolled around a pickle, that is popular, also. I've done it with boursin cheese and pickled okra or green beans to make it a little more interesting.

      1. Terrie H. RE: mousse Nov 17, 2011 08:40 AM

        If you are up for a bit of baking, one of my favorites is sweet potato biscuits with ham and a mustard and peach spread. Sweet potato biscuits are easy and more moist than standard biscuits and freeze very well so you could make them ahead. Mix some Dijon mustard and good peach jam.

        Another favorite is old-fashioned ham salad. Diced ham, celery, onion dressed lightly and served on little rolls.

        1. l
          laliz RE: mousse Nov 17, 2011 09:40 AM

          Smoked Ham and Pineapple Salsa Roll-Ups

          :
          10 min
          Makes:
          16 servings

          1/4 cup well-drained canned crushed pineapple
          1/4 cup Thick 'N Chunky Salsa
          2 Tbsp. Mayonnaise
          4 tsp. Barbecue Sauce
          4 flour tortillas (8 inch)
          16 slices Ham

          COMBINE pineapple and salsa.
          MIX mayo and barbecue sauce; spread onto tortillas to within 1/4 inch of edges. Top with ham and pineapple mixture; roll up.
          CUT each roll-up crosswise into 4 pieces. Secure with toothpicks.

          1. k
            katecm RE: mousse Nov 17, 2011 09:42 AM

            I would think a pepper jelly would be awesome with ham. Maybe a mini sandwich with ham, cream cheese and pepper jelly? Maybe a thin slice of apple also, for crunch? That could turn into a crostini if you can't find rolls you like.

            1. v
              vafarmwife RE: mousse Nov 19, 2011 03:14 PM

              I think cranberry chutney would be good with ham.

              1. l
                Leepa RE: mousse Nov 19, 2011 04:04 PM

                One of my favorite ham appetizers is a riff on something my mom would make when I was a kid. All of us kids loved it when she'd bake a ham because we knew that ham rolls would be made - just before the soup with the soup bone. The basic recipe is this... take chunks of ham and put it through a meat grinder (my first memory in the kitchen is turning the crank on the old meat grinder). Now don't turn away when you read this - mix the ground ham with ketchup. Yes, ketchup. Or BBQ sauce, works as well. Make up some biscuit dough and roll it out into a rectangular shape about 1/4 to 3/8 inch thick. Spread the ham mixture out onto the biscuit dough almost to the edges. Roll up like you would cinnamon rolls. For appetizer sized rolls, go on the thin side with the biscuit dough and make a smaller diameter roll. Using either dental floss (put under the roll and cross the ends to cut off pieces) or an electric knife or serrated knife, cut the roll into 3/4" to 1" pieces. Again, the larger ones for larger rolls, smaller for appetizer size. Bake on parchment paper in a hot oven (whatever temp and time the biscuit recipe calls for) until they're done. These are fabulous just out of the oven and fine at room temperature. I usually serve them with a cheese sauce if they're the full size and served on a plate. For appetizers, I'd have available different things to accompany them. Hot honey mustard is good as are different chutneys - such as cranberry. Pepper jelly can be good, too. These are just good no matter what you do with them and what you serve them with.

                The original recipe came out of my mom's copy of the Household Searchlight cookbook that she got as a wedding present in 1941. As I recall, the original recipe called for serving them with some sort of green pea sauce. I was always grateful that she never went down that particular road - opting for the cheese sauce instead.

                1 Reply
                1. re: Leepa
                  gingershelley RE: Leepa Nov 19, 2011 05:02 PM

                  I entered the betty crocker bake-off contest with a 'ham roll' based on one my mom made for us about once every couple months that sounds like your description.

                  i even have photos my dad took of my hopefully-prize-winning-recipe I made up - when I was 9 years old, in 1974!
                  Ground ham, done in an old hand-crank counter-latching grinder, which I have a duplicate in my kitchen of today, for making sausages:), mustard, - eek - sauteed onion, some kind of binder that in distant memory was a highly flavored white sauce, very thick. Chilled, mixed with the ground ham, green onions, mustard, etc., then put on a thin layer of biscuit dough. Rolled in a pinwheel and baked.
                  This was served as an entree, with a - egad's! mushroom soup based sauce served along side.

                  Today, I would do a similar filling, and make in tiny aptz. rolls as Leepa suggests above, served with a pepper jelly or cranberry sauce base with good dijjon added.

                  could be pre-made ahead in many small rolls, sliced either before baking (more crunchy), or afterward if you wanted a softer texture.
                  Perhaps time for the ham-roll comeback!

                2. hotoynoodle RE: mousse Nov 19, 2011 05:10 PM

                  i've made flat cornbread (in a jelly roll pan) and sliced that lengthwise. open it, layer with good mustard, ham and swiss and cut into finger sandwiches, gets gobbled up! if you're already using mustard than a mango or cranberry chutney would be good.

                  1. f
                    FoodPopulist RE: mousse Nov 19, 2011 06:10 PM

                    The most obvious is a pinwheel/roll-up, but it does require your ham to be thinly sliced unless you want to go the route of putting your ham in a food processor and making a sort of spread with the cream cheese.

                    I sometimes make this as a snack (often with mayo instead of cream cheese) and just use what I have in the house.

                    -Take a tortilla or similar flat bread sort of thing.

                    -Spread cream cheese. You can mix something like scallions or chiles or olives or pimentos into the cream cheese or use some other spreadable food item with similar consistency. It doesn't have to be cheesy. I've seen refried beans used in a recipe. Pesto might be a doable option. You can usually just spread it over half of the tortilla.

                    -Place thinly sliced ham on top.

                    -Place additional optional items on top. I've seen thinly sliced tomatoes, spinach, relish, chopped hardboiled eggs, and cranberry sauce as variations.

                    -Roll up, using cream cheese or mayo or whatever to seal the roll.

                    -Slice. It sometimes helps to refrigerate, bound in plastic wrap, to better keep its shape.

                    So one variation would be to make a ham/cream cheese spread, and top with thinly sliced tomatoes and some fresh spinach for a pinwheel that could remind someone of a BLT with a couple of substitutions.

                    If you need to make 200 pieces, this is a very easy outline of a recipe that you can use to offer three or four different kinds for variety. This includes buying colored tortillas with flavors such as pesto or sun-dried tomato.

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