What to do with leftover ham? I got you… it’s Ham & Cheese Loaf time, Baby! This recipe contains three eggs, so it’s almost like a quick brioche. Wonderful warm, with a bit of melted butter, but once fully cooled it slices and toasts well too, so you can use it as sandwich bread.
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 1/2 cup whole milk
- 1/2 cup melted butter (optional: olive oil)
- 1 cup baked ham, cut into small cubes
- 1 1/2 cups cheese (cheddar, smoked cheddar or Gruyere), cubed
- Preheat oven to 350ºF (200°C). Coat pan well with non-stick spray, or liberally coat with butter. Whisk flour with baking powder, salt and pepper together in a large bowl.
- In a separate bowl whisk eggs, milk and melted butter (or olive oil). Fold the wet ingredients into the dry with a spatula until barley mixed. Fold in ham and cheese in the same manner. Just three or four tuns of the spatula, being careful not to over mix.
- Roll dough out of the bowl and into loaf pan, smooth the top with your spatula. Bake for 45-55 minutes, or until a cake test comes out clean, but crummy. Cool loaf in the pan for 5 minutes or so then, turn it onto the a wire to cool completely before slicing, cutting and consuming with glee.
The best cheese is a hard aged cheese, think: cheddar, smoked cheddar, or Gruyere, so check your fridge for what needs to be passed, and use it up.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Breads & Baking
- Cuisine: American