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Biscuit Ham Spirals

 Biscuit Ham Spirals
This is a great way to use leftover ham…in fact, a friend of mine thinks it’s one of the best ham dishes she’s ever tried. I learned to love cooking while working alongside my mother, who owned a lodge and fast-food stand.
12 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 egg
  • 3/4 cup milk
  • FILLING:
  • 2-1/2 cups ground fully cooked ham
  • 1 small onion, finely chopped
  • 1 egg
  • 2 tablespoons prepared mustard
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon pepper
  • CHEESE SAUCE:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese

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Biscuit Ham Spirals (continued)

Directions

  • In a large bowl, combine the flour, baking powder, sugar and salt.
  • Cut in shortening until mixture resembles coarse crumbs. Combine egg
  • and milk; stir into crumb mixture just until moistened. Turn onto a
  • floured surface; knead 12 times. Roll into a 12-in. x 10-in.
  • rectangle.
  • Combine the filling ingredients; spread over dough to within 1/2 in.
  • of edges. Roll up jelly-roll style, starting with a long side; pinch
  • seam to seal. Cut into 1-in. slices.
  • Place cut side down on a greased baking sheet. Bake at 425° for
  • 15-18 minutes or until golden brown.
  • Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and
  • white pepper until smooth. Gradually add milk. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Remove from the heat;
  • stir in cheese until melted. Serve with ham slices. Yield: 12
  • slices.
Nutritional Facts: 1 serving (1 slice) equals 341 calories, 22 g fat (9 g saturated fat), 77 mg cholesterol, 943 mg sodium, 22 g carbohydrate, 1 g fiber, 13 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer