Best 4 Amana Smoked Ham In Bread Dough Recipes

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Calling all ham and bread enthusiasts! Discover the delectable Amana Smoked Ham in Bread Dough, a dish that harmoniously blends the smoky, salty flavors of ham with the soft, warm embrace of bread. This culinary creation combines two classic elements into one irresistible dish.

Indulge in three tempting variations of this recipe, each offering a unique twist on the classic combination. The original Amana Smoked Ham in Bread Dough recipe showcases the perfect balance of flavors, featuring a tender ham enveloped in a flaky bread crust. Elevate your taste buds with the Ham and Cheese Stuffed Bread Dough, where melted cheese adds a gooey, flavorful dimension to the dish. And for a vegetarian delight, try the Spinach and Artichoke Stuffed Bread Dough, a savory combination of spinach, artichoke hearts, and cheese wrapped in a golden bread crust.

These recipes are culinary masterpieces that will impress your family and friends. Whether you're hosting a special occasion or looking for a cozy comfort meal, the Amana Smoked Ham in Bread Dough will surely be a hit. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey of flavors!

Let's cook with our recipes!

HAM AND CHEESE LOAF



Ham and Cheese Loaf image

Provided by Ree Drummond : Food Network

Time 9h30m

Yield 4 to 6 serving

Number Of Ingredients 5

One 1-pound loaf frozen bread dough
Nonstick cooking spray
All-purpose flour, for dusting
1/2 pound shaved Virginia ham
1/2 pound Irish Cheddar or other white Cheddar, grated

Steps:

  • Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
  • Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
  • On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
  • Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
  • Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
  • Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

AMANA SMOKED HAM IN BREAD DOUGH



Amana Smoked Ham in Bread Dough image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 2h30m

Yield 12 - 14 servings

Number Of Ingredients 4

1 recipe for white-bread dough (see note)
1 smoked boneless ham, weighing about 7 pounds
1 egg, well beaten
2 tablespoons or less whole milk

Steps:

  • Make bread dough in the usual manner. Let rise once and punch down.
  • Roll out the bread dough to make a large oval approximately 3/4-inch thick. Set the ham in the middle of the dough and bring up ends and sides to cover the ham completely. Seal the edges by painting them with a little of the beaten egg thinned with the milk. Place the ham on a cookie sheet, cover lightly with a damp kitchen towel, and set aside in a warm, draft- free place for the dough to rise for approximately 1 hour.
  • Preheat oven to 400 degrees. Place the dough-wrapped ham in the oven, and immediately reduce temperature to 250 degrees. Bake for 1 hour until bread crust is crisp and well browned.
  • Remove from oven, and let stand for approximately 15 minutes. To serve, remove the top layer of bread. Then slice the ham thinly, cutting right down through the bottom layer of bread, which will be impregnated with the ham juices. Serve with slices or broken chunks of bread from the top layer as well as the bottom layer.

Nutrition Facts : @context http, Calories 1098, UnsaturatedFat 36 grams, Carbohydrate 33 grams, Fat 61 grams, Fiber 0 grams, Protein 98 grams, SaturatedFat 20 grams, Sodium 6157 milligrams, Sugar 0 grams, TransFat 0 grams

PAN DE JAMON (HAM BREAD)



Pan de Jamon (ham bread) image

Make and share this Pan de Jamon (ham bread) recipe from Food.com.

Provided by Daniel Aguilar

Categories     Yeast Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olive
1/2 kg raisins
1 egg (to "varnish")

Steps:

  • In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
  • Add the butter to the warm milk, the sugar and the salt.
  • Pour the milk onto the flour, mix and add the yeast.
  • Make a dough and knead for 15 minutes.
  • Beat down on a table and put in an oiled bowl and cover with a damp cloth.
  • Set aside for an hour.
  • Roll out the dough with a rolling pin.
  • Coat with butter.
  • Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
  • Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
  • Bake at 350° F for 3/4 of an hour.
  • Serve cool.
  • Can be kept in fridge for up to 4 days.
  • Sprinkle with water and heat up on a low heat before serving.

PAN DE JAMóN (VENEZUELAN HAM BREAD)



Pan de Jamón (Venezuelan Ham Bread) image

This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family's Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three times before rolling it up with ham, bacon, olives and pimentos. The process can be long, but the dough can be left in the fridge for a flexible and forgiving amount of time, even overnight. When the finished loaves are sliced, each piece reveals a festive butter-slicked swirl.

Provided by Tejal Rao

Categories     breads, project, side dish

Time 15h

Yield 12 to 14 servings (4 loaves)

Number Of Ingredients 14

1 cup/250 milliliters whole milk
1/4 cup/50 grams plus 2 tablespoons granulated sugar
1/2 ounce/14 grams/4 1/2 teaspoons instant yeast
1 pound/454 grams salted butter (4 sticks), room temperature
1/2 teaspoon salt
7 eggs
4 1/2 cups/509 grams self-rising flour
3 1/3 cups/483 grams all-purpose flour, more for dusting surface
1/2 pound/226 grams ham, thinly sliced and cut into long strips 1/2 inch wide
18 ounces/509 grams smoked uncured bacon, cut into long 1/2-inch-wide strips (do not use thick cut)
2 cups/288 grams raisins
1/2 cup/85 grams pimento-stuffed green olives, thinly sliced
1/4 cup/59 milliliters whole milk
1 tablespoon sugar

Steps:

  • Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
  • In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
  • Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
  • Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
  • Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
  • Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
  • Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
  • Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
  • Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
  • Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
  • Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
  • Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
  • Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
  • At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 807, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 47 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 1206 milligrams, Sugar 20 grams, TransFat 1 gram

Tips:

  • Choosing the right ham: Look for a fully cooked ham labeled "ready to eat" or "pre-cooked." A bone-in ham will add more flavor to the dish, but a boneless ham is easier to carve.
  • Preparing the dough: Use a bread maker or your hands to mix the dough ingredients together until a smooth, elastic dough forms. If the dough is too sticky, add more flour; if it is too dry, add more water. Let the dough rise in a warm place for about an hour, or until it has doubled in size.
  • Wrapping the ham: Roll out the dough into a large rectangle. Place the ham in the center of the dough and wrap it up tightly, making sure that all of the ham is covered. Pinch the edges of the dough together to seal it.
  • Baking the ham: Place the wrapped ham on a greased baking sheet. Bake in a preheated oven at 350°F for about an hour, or until the dough is golden brown and the ham is heated through.
  • Serving the ham: Let the ham cool slightly before slicing and serving. Serve with your favorite sides, such as mashed potatoes, green beans, or a salad.

Conclusion:

Amana smoked ham in bread dough is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With just a few simple ingredients, you can create a flavorful and moist ham that is sure to impress your family and friends. So next time you are looking for a new way to cook ham, give this recipe a try. You won't be disappointed!

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