Ham and Broccoli Roll-ups Recipe
Ham and Broccoli Roll-ups Recipe photo by Taste of Home

Ham and Broccoli Roll-ups Recipe

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WHEN our two children went away to school, I had to learn how to adjust my recipes for just my husband and me. There were too many leftovers! I started gathering recipes with smaller amounts, and my daughter was on the lookout for me, also. This is one she sent, and I make it often. -Eleanor Carroll, Ellicott City, Maryland
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 2 servings


  • 2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried minced onion
  • 1/8 teaspoon salt
  • 1/2 cup DOLE® Canned 100% Pineapple Juice
  • 1/4 cup milk
  • 1 egg yolk
  • 4 slices fully cooked ham (1/8 inch thick)
  • 4 slices Swiss cheese
  • 1 package (10 ounces) frozen broccoli spears, cooked and drained

Nutritional Facts

2 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a small saucepan, melt butter; stir in flour. Stir in the mustard, horseradish, Worcestershire sauce, onion and salt. Combine the pineapple juice, milk and egg yolk. Gradually stir into butter mixture. Bring to a gentle boil; cook until thickened. Remove from the heat and set aside.
  2. Top each piece of ham with a cheese slice and two to three broccoli spears. Spoon 1 tablespoon sauce over broccoli. Roll-up, securing with toothpicks if necessary. Place, seam side down, in a greased shallow baking dish. Top with remaining sauce.
  3. Cover and bake at 350° for 15-20 minutes or until heated through. Discard toothpicks. Yield: 2 servings.
Originally published as Ham and Broccoli Roll-ups in Reminisce January/February 1997, p45

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Reviewed Aug. 9, 2015

"Quick, easy, very tasty!"

Reviewed Jan. 19, 2012

"Made this on Christmas morning and everyone loved it."

Reviewed Jan. 19, 2012

"I made this for Christmas brunch. Everyone loved it. Will make again."

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