Ham, Broccoli and Cheese Rolls

I’ve had these as long as I can remember. My mom made them when I was a wee thing, and they were one of the first things I learned to make. I tend to make a bigger pan of them than she does, and use broccoli florets rather than spears, but the general idea is the same. Eating them always makes me happy. They’re also a good way to make your kids eat green things, what with the green being all wrapped up in delicious porky cheesy goodness and smothered in white sauce. The roommates seem fond of these, though I suspect they might know that I’m rather attached to this recipe.

You’ll note in these my sauce broke a bit — I baked them a tad too long thanks to an unexpected phone call. Don’t do this! Set a timer!

Ham, Broccoli and Cheese Rolls, adapted from my mom’s recipe

1 lb. package sandwich ham — the rectangular kind, not the fancy ham-shaped kind
2 8-oz. packages Swiss cheese slices
16 oz. package frozen broccoli florets
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
salt and pepper to taste

Spray a 9×13 pan with nonstick spray and preheat the oven to 350F.

Steam the broccoli according to package directions, being extra special sure not to overcook (err on the side of crunchy). Drain and set aside to cool.

Melt the butter in a saucepan and whisk in the flour. Cook them together for a moment or two, until they’re nice and bubbly. Add the milk all at once and stir vigorously to get the roux incorporated; salt to taste. Drop the heat to low and cook, stirring frequently, until the sauce is thick enough to coat the back of the spoon.

While the sauce is cooking, count your ham and cheese slices. I tend to allot two cheese slices per roll, and divide my ham up accordingly; generally, some rolls have one piece of ham and others two, while they all get the same amount of cheese and broccoli. To make the rolls, layer the ham on the bottom, then the cheese, then the broccoli — I find three mid-size florets to be about the right amount. Sit them at one end and roll the ham and cheese around them, producing a roll that’s about as thick as an energy drink can — one of the skinny ones — that is then secured with a couple toothpicks. Set the rolls in the pan and pour the sauce over them.

Cover the pan and bake for about 20 minutes, until the cheese is melty and everything is heated through.


~ by iliadawry on 1 August 2012.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: