NY Times Cooking
Hickory Smoked Ham and Gruyere turned into a tasty bread. It's delicious and really easy to make! It will even last for a few days after you make it. Serve it with some delicious butter!
Unsalted butter, softened, for brushing pan
1 ¾ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon black pepper
3 large eggs
⅓ cup milk
⅓ cup olive oil
6 ounces Circle B Ranch Hickory Smoked Ham cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice
Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
In a large bowl, whisk flour with baking powder, salt and pepper.
In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.