I had the idea for this dish, bought the ingredients and then almost didn’t follow through with making them. I’m glad I did though. The kids all loved them and so did Jim and I. They were easy and something a little different. You can’t go wrong with the combination of ham, broccoli and Swiss cheese.
Here’s what you’ll need:
- 1/2 lb. ham, cut into slices (I had the Walmart deli cut it on 2)
- 1 bunch broccoli, cut into spears
- 2 Tbs. butter
- 2 Tbs. flour
- 2 cups milk, warmed
- 1 tsp. Dijon mustard
- 1 cup shredded Swiss cheese
- salt and pepper to taste
Cook the broccoli in a small amount of water until it’s tender, about 10 minutes or so. Meanwhile, melt the butter in a pan. Whisk in the flour and cook for a minute or two. Gradually add the milk, whisking until smooth. Stir in the Dijon mustard and the cheese. Let the sauce cook over medium heat until thickened and the cheese has melted. Season with salt and pepper.
Assemble the rolls by putting a few broccoli spears in the middle of a slice of ham and rolling it up. Place in a 9×13 pan. After all the ham rolls are in the pan, pour the sauce over the top. Bake at 350 degrees for about 20-30 minutes, until hot and bubbly.
Julie M. says
Mmmmm. This looks delicious! I’ll definitely have to try it! You have some great recipes; thanks for sharing!
This looks really good. Can not wait to give it a try. Looks like it might even be good with asparagus!
Just found your site at SITS. This first recipe looks delicious! And I actually have all of the ingredients in my fridge. Looks like I’ll be making this for dinner tomorrow. Thanks for the recipe!
This looks yummy, what did you serve it with? I’m thinking maybe rice?
Made this year’s ago and always served it over toast
I was just wondering what temp you baked this at? I just went ahead and put it in at 350… 🙂
350 is right. I just edited the recipe to show that. Thanks!
Can this recipe be made ahead of time and frozen? Would freezing it cause a problem with the sauce? would the thawing/moisture of the ham cause issues?
I’ve never tried freezing it, but I’m not sure that would work very well. It seems like the cheese sauce might separate when it thaws out.
I think I might add some onions and mushrooms.