I love a salty ham. This dish gives you that, with a cheesy kick.
The cheese sauce was easy to make, and it really packed in the flavor. I especially liked the use of grated and diced cheese.
The grated cheese melts into the sauce. This helps with the thickness of the sauce. It also infuses the sauce with the cheese flavor throughout.
The diced cheese melts, a little. Most of it stays chunky in the sauce. This means you get an overall cheese flavor as well as chunks of cheese.
I opted to not cook my asparagus before adding it. We like our vegetables a little on the crispier side. I thought if I cooked the asparagus first it would be mushy.
I was mostly right about this. However, I think a quick blanch on the asparagus would be nice. It a little too crisp, so that’s my fault.
The dish was quite nice. It makes a lovely dinner.
HAM AND SWISS ROLLS
3 Tablespoons Butter
3 Tablespoons Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/2 Cups Milk
1 Egg Yolk
1/2 Cup Grated Swiss Cheese
1/2 Cup Diced Swiss Cheese
6 Slices Thick Cut Ham
1 Bunch Asparagus Spears
8 Ounces Seasoned Tomato Sauce
1/4 Cup Heavy Cream
In a saucepan melt the butter. Stir in the flour, salt and pepper. Gradually add the milk, stirring constantly until the sauce thickens. Remove from heat and beat in egg yolk and grated cheese. Let cool slightly and stir in diced cheese. Spread some of the sauce generously over each ham slice. Top with asparagus. Roll up and skewer to keep edges in place. Pour the tomato sauce in a greased casserole dish. Lay ham rolls into sauce. Stir the heavy cream into the remaining cheese sauce and pour over the ham rolls. Bake in a 375 degree oven for 15 minutes. Place under broiler for a few minutes to brown the top.
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