Breakfast/Brunch

Honey Baked Ham and Cheese Dutch Baby

Impress and delight your family and friends with this scrumptious Honey Baked Ham and Cheese Dutch Baby. Have your oven-proof skillet and oven mitts ready when you tackle this one!

Prep

20 Minutes

Cook

20 minutes

Serves

4-6

Ingredients

Honey Baked Ham (thinly sliced)

3 OZ + 2 OZ

Shredded Cheese (shredded)

2 OZ

All Purpose Flour

1 CUP

Cornstarch

1/4 CUP

Milk (preferably skim, but any kind will do)

1 1/4 CUP

Eggs

3

Butter (melted and cooled)

1 TBL

Herbs de Provence (or any savory herb blend)

1 Tsp

Salt

1 Tsp

Ground Black Pepper

1/2 Tsp

Vegetable Oil

2 TBL

Green Onions (the green parts, sliced for garnish)

1/4 CUP

Mayonnaise

1/4 Cup

Dijon Mustard

1/4 Cup

Honey

1/4 Cup

White vinegar

1 TBL

Preparation

Begin by preheating the oven to 450 degrees.

While the oven is preheating, combine the flour, cornstarch, salt, Herbs de Provence (or other savory herbs) and black pepper in a large bowl and whisk until incorporated.

In a different bowl, whisk the eggs until frothy. Add the milk and melted butter and whisk until combined.

Pour 1/2 of wet mixture into dry mixture and whisk until no lumps remain. Pour remaining wet mixture into dry mixture, whisking until completely smooth.

Once oven is preheated, heat vegetable oil in oven-proof skillet over medium heat. When oil is hot, add 2 oz of ham to skillet and sauté until ham begins to darken in color, about 3 to 4 minutes. Using a slotted spoon, remove ham from skillet and set aside for later use.

Carefully pour batter into hot pan. Sprinkle uncooked ham and cheese around center of pan, making sure to leave an inch or so at the edge clear. This will allow the batter to puff up along the sides of the pan as it cooks.

Place pan in oven and set timer for 20 minutes, rotating the pan at the halfway point.

While the Dutch baby is cooking, whisk together the mayonnaise, Dijon mustard, honey and white vinegar until combined.

Carefully, using potholders, remove hot skillet from oven. Using a spatula and being careful of the hot pan, transfer the Dutch baby to a cutting board. Top with fried ham, green onion and a generous drizzle of the honey Dijon mustard sauce. Cut into wedges and enjoy.