Best 6 Gruyère Rarebit With Ham Recipes

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Indulge in a culinary journey with our exquisite Gruyère Rarebit with Ham, a harmonious blend of flavors that will tantalize your taste buds. This classic Welsh rarebit recipe is elevated with the addition of nutty Gruyère cheese, succulent ham, and a hint of tangy Worcestershire sauce. Served on toasted bread or English muffins, it's a delightful appetizer, brunch dish, or light meal.

Accompanying this delectable recipe are two variations to cater to diverse preferences. For those who prefer a vegetarian option, the "Gruyère Rarebit (Vegetarian)" offers a flavorful combination of Gruyère, mushrooms, and spinach. And for those with dietary restrictions, the "Gluten-Free Gruyère Rarebit" provides a delicious alternative made with gluten-free bread or crackers.

Each variation is carefully crafted to deliver a unique culinary experience, ensuring that everyone can enjoy the delectable goodness of Gruyère rarebit. Whether you're a cheese enthusiast, a lover of savory dishes, or simply seeking a delightful treat, these recipes are sure to satisfy your cravings.

Here are our top 6 tried and tested recipes!

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA



Smoked Ham, Gruyere and Caramelized Onion Frittata image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
  • Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

HAM AND GRUYERE QUICHE



Ham and Gruyere Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
1 cup shredded gruyere cheese (about 4 ounces)
1 9-inch pie crust, thawed if frozen
3 large eggs
1 1/4 cups half-and-half
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground pepper
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
3 tablespoons extra-virgin olive oil
1 5-ounce package mesclun greens (about 8 cups)
4 white mushrooms, very thinly sliced

Steps:

  • Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
  • Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams

BRAISED ENDIVE WITH HAM AND GRUYèRE



Braised Endive with Ham and Gruyère image

My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.

Provided by Jean Georges Vongerichten

Categories     Cheese     Leafy Green     Vegetable     Side     Bake     Braise     Dinner     Meat     Ham     Winter     Endive     Peanut Free     Tree Nut Free     Soy Free     Cheese Week

Yield Serves 4

Number Of Ingredients 13

Endive
5 tablespoons unsalted butter
1/4 cup sugar
3 1/2 tablespoons kosher salt
8 large yellow Belgian endive, trimmed
8 ounces thinly sliced Black Forest ham
Béchamel
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2/3 cup whole milk, warmed
1 tablespoon plus 1 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
8 ounces Gruyère cheese, shredded (1 2/3 cups)

Steps:

  • To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
  • Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
  • Preheat the oven to 400°F.
  • To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
  • Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

GRUYERE RAREBIT WITH HAM



Gruyere Rarebit With Ham image

A twist on cheddar based welsh rarebit's. From Gourmet Nov/07. Prep includes the stirring, adding etc.

Provided by MarraMamba

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb thinly sliced ham
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons dry mustard
3/4 cup beer (not dark)
6 ounces coarsely grated gruyere (2 cups)
4 slices pumpernickel bread or 4 rye bread
cornichons or gherkin

Steps:

  • Preheat broiler. Wrap ham tightly in foil and put on rack of oven farthest from broiler to heat through, about 15 minutes.
  • Meanwhile, melt butter in a heavy medium saucepan over medium-low heat until foam subsides, then whisk in flour and cook, whisking, 1 minute. Whisk in milk, mustard, and 1/4 teaspoon pepper and bring to a boil over medium heat, whisking. Simmer, whisking, 2 minutes, then add beer and simmer, whisking, 1 minute. Remove from heat and whisk in cheese until melted.
  • Arrange bread in 1 layer on a baking sheet and broil 4 to 5 inches from heat, turning once, until lightly toasted, about 5 minutes total.
  • Transfer bread to plates and spoon some of sauce over it, then top with ham and remaining sauce.

Nutrition Facts : Calories 674.1, Fat 46.1, SaturatedFat 20.9, Cholesterol 146.4, Sodium 1791.6, Carbohydrate 24.5, Fiber 2.4, Sugar 2.9, Protein 36.6

HAM AND GRUYERE THUMBPRINTS



Ham and Gruyere Thumbprints image

Each of these savory pastries include a bit of Black Forest ham and Gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Steps:

  • Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
  • Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
  • Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1 1/2 inches wide rosettes, 1 inch apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes.Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
  • Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
  • To serve, preheat oven to 425 degrees. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.

SAVORY HAM AND GRUYèRE BREAD



Savory Ham and Gruyère Bread image

Provided by Jane Sigal

Categories     easy, side dish

Time 1h30m

Yield About 20 slices, or 4 dozen mini muffins

Number Of Ingredients 10

Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice

Steps:

  • Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
  • In a large bowl, whisk flour with baking powder, salt and pepper.
  • In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
  • Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
  • Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
  • Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
  • Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • For the best flavor, use a good quality Gruyère cheese. A sharp cheddar or Comte cheese can also be substituted.
  • Use fresh, crusty bread for the ultimate experience. Toasting the bread beforehand will help it hold up to the melted cheese.
  • If you don't have Worcestershire sauce, you can substitute a few drops of soy sauce or fish sauce.
  • Add a dollop of Dijon mustard to the cheese mixture for an extra kick of flavor.
  • Top the rarebit with a fried or poached egg for a hearty and satisfying meal.

Conclusion:

Gruyère rarebit with ham is a classic British dish that is perfect for a quick and easy meal. It is made with just a few simple ingredients and can be customized to your liking. The combination of melted cheese, ham, and bread is sure to please everyone at the table. So next time you're looking for a comforting and delicious dish, give Gruyère rarebit with ham a try.

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