The perfect way to turn leftover Christmas ham into a visually impressive centrepiece, this pull apart loaf is irresistibly cheesy and the ultimate holiday comfort food!
So easy to prepare, this is a perfect recipe for Christmas night or Boxing Day celebrations. Using thick slices of free range Linley Valley Pork leg ham will ensure your loaf will be so full of flavour that there won’t be a single crumb left over.
Cook Time
30 mins
Serves
6
Ingredients
1 loaf sourdough bread
250g sliced glazed ham
1 small bunch sage
200g crème fraîche
1 tbsp Dijon mustard
200g Gruyère cheese, grated
Pinch ground nutmeg
Salt & pepper to taste
Method
Preheat oven to 180°C. In a small bowl, mix together the crème fraîche, mustard, nutmeg and half the Gruyère cheese. Season with salt and pepper and set aside.
Using a serrated knife, cut slices into the bread without cutting through the bottom, every 4cm along the loaf. Spread cheese mix into each of the slices, then stuff with ham and sage leaves.
Transfer the loaf to a baking dish and scatter with extra Gruyère. Bake for 15-20 minutes until the cheese mix is melted and the outside is golden brown. Serve and enjoy!
