Ham rolls with horseradish filling are essential to any traditional buffet table in Hungary when it comes to Holidays. They are most popular at Easter time, but they go almost just as well with Christmas or New Years Eve.
The amount of horseradish used to this ham roll recipe can vary widely depending on individual taste. Here I use an average amount of horseradish, but anyhow, taste it before filling it in your ham rolls. You might need a little less or a little more horseradish, depending on your taste.
For the horseradish filling you will need a horseradish sauce with vinegar. Try this for instance: Atomic Horseradish – Extra Hot – “2 Pack” – (6 Oz Jars).
Ham roll recipe
- First melt half of the butter (7 tbsp) and add the flour. Also heat up the milk with the cream in another saucepan. We are basically making a buttery bechamel sauce here. Heating up the milk and cream mixture makes it easier to make the sauce.
- Cook the flour in the butter for 3-4 minutes, stirring regularly. When it is foamy it is done. See picture below.
- Remove the flour/butter saucepan from heat and poor in the hot mixture of milk and cream. Stir in quickly. If it is not smooth enough use an immersion mixer to smooth it out.
- The base for your horseradish sauce is ready. Put it back on the stove on low heat. Stir it continuously until it thickens. If you used hot milk at step number 3 it should take only 2 minutes.
- Remove the sauce from heat and let it cool off to room temperature.
- Season it with salt and white pepper. Black pepper would leave tiny black dots in your sauce (same taste though).
- Meanwhile beat the other half of the butter (7 tbsp, at room temperature) with a mixer for about 2 minutes, until it’s fluffy.
- Add your horseradish sauce and mix it again. The amount of horseradish sauce varies according to your taste, and it might also depend on the brand you are using. 5 ounces (150 g) of horseradish sauce gives it a pleasant horseradish taste but you can always add more.
- Take the already cooled off bechamel sauce and add it to the butter+horseradish sauce combo. Mix it together with a wooden spoon or spatula. There is no need to use a mixer here.
- As a result, the horseradish filling is ready. Let it cool off to a point when it is easy to spread but not dripping.
- Take the pressed ham. Soak up the excess water with a paper towel. Place them on a plate.
- Lay a slice of ham on a plate. Fill in the laid out ham slice by using a piping bag as shown in the picture. One slice at a time. Leave out a little space at the edges (1/2 inch). You can add more or less horseradish filling, according to taste. Roll up the slice. If you are uncertain about using a piping bag, use a simple spoon to spread the horseradish on the ham slices.
- Place the ham rolls on a plate to serve them.
- For decoration use a piping bag and place a little amount of horseradish filling on both ends of the rolls. Your rolls will look prettier this way.
- Finally put the rolls in the fridge at least for 2 hours before serving.
Ham Roll With Horseradish Filling
- 16 slices of pressed ham ( square shape)
- 14 tbsp butter (200 g)
- 1 cup milk (240 ml)
- 1 cup heavy cream (240 ml)
- 1/2 tsp salt
- 5 tbsp flour
- 1/8 tsp ground white pepper
- 5 oz horseradish sauce (150 g)
- First step: heat up half of the butter with the flour in a saucepan. In another saucepan heat up the milk and cream mixture. It needs to be real hot.
- Let the flour brown a little in the butter. It is ready when it gets foamy.
- Remove from heat. With a quick movement pour in the real hot milk and cream mixture. Stir it in quickly.
- Put it back on low heat. Stir it continuously and let it thicken a little. If you used real hot milk at step 3 it should take 2 minutes.
- Your Bechamel sauce is done. Remove from heat to a cool place. Let it cool off to room temperature.
- Season it with salt and white pepper.
- Meanwhile, use a mixer to beat up the other half of the butter ( being at room temperature). It takes 2 minutes to make it nice and fluffy.
- Add horseradish sauce and fluff it up again.
- Add the already cooled off Bechamel sauce and mix it again. There is no need to use a mixer this time.
- Let the horseradish cream cool off to a point when it is easy to spread but not dripping anymore.
- Soak up the excess water from the ham slices with a paper towel. Fill in the slices on a separate plate. One at a time.
- Lay the ham slices on a plate and with a piping bag fill in the ham squares. The amount of horseradish cream used to fill in the ham slices depends on your taste. When filling the slices leave out about an inch wide space on one side of the square. Then roll it up.
- Place the already filled in ham rolls on a serving plate and with the piping bag place little decorative dots on both ends of the ham rolls.
- Put the ham rolls filled with horseradish cream in the fridge at least for 2 hours before serving.