Easy Ham Bierocks

(Hint-they use refrigerated biscuits.)

Years ago my dear friend, Jill, bought several hams after Easter. Her eyes were bigger than her freezer and she brought me a gallon size bag of cubed ham. What on earth do you do with a gallon of ham cubes? Somehow I got the crazy idea to turn them into bierocks. I made a bread dough and filling and baked up a large batch. It was a long and tedious process, but the finished product was amazing! I remember thinking that the only thing missing was a spicy mustard sauce to go with them.

Fast forward several years and I never did make them again. They were just too much effort for a weeknight dinner. Enter a secret ingredient- refrigerated biscuits. By using refrigerated biscuits you skip all the time and mess of making bread dough. I also made a spicy honey-mustard sauce that my kids would say is too spicy, but I find to be just the right amount of heat and sweet to compliment the salty bierocks.

You can use any kind of ham. I like them best with leftover roasted ham from big family dinners, but have also made them with thick-cut deli ham.

Easy Ham Bierocks

1 Large onion, chopped

2 Tablespoons vegetable oil (I used avocado oil.)

1 teaspoon coarse sea salt (If your salt is fine, use 1/2 teaspoon)

4 Cups chopped cabbage (about 1/3 of a head, or use bagged coleslaw mix)

1/2 Cup water

8 oz Colby Jack Cheese, grated.

2 Cups Cubed Ham (Leftover ham or thick-cut deli ham both work well.)

1/2 Cup Flour for dusting (I use white whole wheat.)

1 (8 count) Can of jumbo size refrigerated biscuits (Do not get the “flaky” biscuits.)

1 egg

1 Tablespoon water

Spicy Honey Mustard Sauce

2 Tablespoons Honey

2 Tablespoons Dijon Mustard

1/8 teaspoon Cayenne Pepper

For the Bierocks:

Heat oven to 350 degrees Fahrenheit. In a medium skillet, over medium-high heat, saute the chopped onion in the oil until starting to brown. Add the salt and chopped cabbage and stir to combine. Add the water and cover the skillet. Let the onions and cabbage cook for 8-10 minutes stirring every 2-3 minutes. Once the water has evaporated and the cabbage is soft and starting to brown, turn off the heat and let the mixture cool slightly. transfer to a bowl and add the cheese and ham. Stir well to combine.

Dust the counter with a little of the flour. Place one biscuit on the flour and turn over to coat both sides with flour. Roll out to a 5 inch circle. Using a 1/2 cup measuring cup, scoop 1/2 cup of the ham mixture and place in the middle of the flattened biscuit. Gather the edges of the biscuit together and pinch to seal. Place sealed side down on a parchment lined baking sheet. Repeat with remaining biscuits.

In a small bowl, beat the egg with 1 Tablespoon of water. Gently brush the egg mixture over the tops and sides of the bierocks. (You will not use all the egg mixture.) Place the baking sheet in the 350 degree oven and bake 18-22 minutes until golden brown. Rotate the baking sheet halfway through cooking. Serve immediately with spicy honey mustard if desired.

Spicy Honey Mustard

Mix honey, Dijon, and cayenne in a small bowl to combine. Serve with bierocks. If you do not like it super spicy, omit the cayenne.