Ham and Cheese Monkey Bread

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Looking for something to make with all those holiday leftover meats and cheeses? How about Ham and Cheese Monkey Bread? I know you’re  probably familiar with gooey and buttery cinnamon monkey bread. (If not, you should make that too.) Have you ever taken your Monkey Bread to the savory side? I, for one, have had enough sweets this month to tide me over until June. I realized while straightening out my fridge that I had everything I needed to create this delicious dish.

I’m making it with Ham and Swiss and Jack cheeses because that’s what I have on-hand, but you can make it with leftover beef or even turkey and what ever blend of cheeses you have left over.

Just like regular monkey bread, you start with cutting pre-made refrigerated biscuits into fourths. Add in the other ingredients, toss and dump it all into your greased cake pan. I doubled mine to fill a 9×13 pan. Top it with the remaining cheese and pop it in the oven.

The result is layers of flaky buttery biscuits with ham, gooey cheese and seasonings dipped into a sweet honey mustard dipping sauce. Do yourself a favor and give it a little time to cool. Digging in right away may end in a burnt tongue. It’s tempting and might be worth it, but I would wait just a minute or two.

Ham and Cheese Monkey Bread

Ingredients

For the Monkey Bread

• 1 (16.3 oz) can refrigerated biscuits
• 1 (8 oz) package Smithfield Anytime Favorites Hickory Smoked Diced Ham
• 1 (4 oz) block Monterey Jack cheese cubed into 16 pieces
• 1/4 cup unsalted butter melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4 oz) block Swiss cheese shredded for the top
• Green onions for garnish

For the Honey Mustard Dipping Sauce

• 1/2 cup mayo
• 2 tablespoons Dijon mustard
• 3 tablespoons honey
• 1 tablespoon lemon juice

Method

For the Monkey Bread

• Preheat oven to 400° F and grease a 9-inch round cake pan with cooking spray, place a lined baking sheet on the rack below to catch drips.
• Remove biscuits from packaging and quarter each biscuit.
• Place the biscuits, ham, and cubed jack cheese into a bowl. Set aside.
• In a small bowl, mix together melted butter, garlic powder and onion powder. Set aside.
• Toss biscuits,ham and cheese with the melted butter mixture, then dump the entire mixture into prepared pan. 
Press down to flatten the mixture out slightly, then sprinkle with shredded Swiss.
• Bake in preheated oven for about 30 minutes, or until the biscuits are cooked and golden brown.
• Cover with foil if the bread becomes too brown.
• Let stand 5 minutes before running a knife around the outside to loosen and flipping over onto a plate.
• Garnish with green onions and serve with honey mustard dipping sauce.

For the Honey Mustard Dipping Sauce

• Whisk all ingredients together, cover with saran wrap, and store in fridge until ready to serve.

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