Ham and Cheese Pull Apart Bread
Ham and cheese pull apart bread is so easy to make for a crowd!
This is a very image heavy post, and there won’t be much text. I’m letting the photos do the talking and convincing that you need to make this bread. It’s SO easy and yes, you’ll likely cheat on your diet, but it’s oh-so-worth every bite. It’s great to make this for a large crowd. If you’re entertaining, everyone can grab a tiny slice, or if you have overnight guests, this would the be perfect breakfast to accompany that cup of coffee in the morning.
Is there anything more beautiful than the gooey, cheesy, warm cheese being pulled of a buttery, flakey bread studded with the most delicious, smokey, and flavorful spiral cut honey glazed ham??
I was so happy to work on this project. When my brother and I were young, every Christmas, my mom would always come home with a large ham and we would roast it Christmas day. It would make our house smell so good. We would have ham for days! Ham on sandwiches, ham in omelettes, ham and cheese biscuits, ham with rice, basically ham on everything! I love that you can actually taste the smokey flavor of the ham – it really made it more authentic; as if it had just come out of a smoker. I really like how the ham retains its moisture and flavor. It’s so easy to roast and glaze, too. You’ll want this ham and cheese pull apart bread on your table very soon!
A crowd-pleaser and so easy to put together!
- 1 can of refrigerated biscuits (any kind will work; I used buttermilk)
- 1 cup spiral-cut honey glazed ham, cut into small cubes
- 3 cups colby jack cheese, shredded and divided
- Preheat oven to 400 degrees Fahrenheit and grease a 9x5-inch loaf pan. Set aside.
- Pop open the refrigerated biscuits and take a paring knife and gently slice the biscuit in half, horizontally. Alternatively, I was able to just split them in half without the paring knife. Just find a seam of where it looks like two layers come together and pull apart.
- Using 2 cups of the shredded colby jack cheese, sprinkle a heaping pile on top of each biscuit.
- Take the cubed pieces of ham and place them gently on top of the cheese. If they don't stay on, you can gently press the cheese and ham down on top of the biscuit to make it stay in place. It's ok if some fall off.
- Make 4 stacks of biscuits by placing 4 biscuit halves on top of each other. Place the stacks in the loaf pan and arranging it so that both ends have biscuit without filling touching the pan (basically, on the very last biscuit halve, you'll have to flip that to face the other filling half so the bare biscuit side will touch the pan).
- Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove foil, sprinkle the remaining 1 cup of cheese on top of the loaf and bake loaf for another 10 minutes.
- Let cool for 5 minutes then, to remove, use a large, flexible, flat-bottomed spatula and slide it all the way under the loaf of bread. Lift it out of the pan and place on a platter and serve hot.
- It is recommended you serve this immediately. This does not re-heat well so I'd eat this the same day.
40 minutes seems like a long time to bake this, but you really should bake it that long, otherwise, the middle won't be cooked all the way through and you'll end up with uncooked biscuit dough.
This is a sponsored post by Smithfield. I was compensated for my time, however, all opinions are 100% my own. There are also affiliate links within this post.
Posted on December 05, 2013