Because I tested the ham recipe before Thanksgiving, I had lots of leftover ham. I thought it was the perfect time to think about how to use leftovers. Ham muffins, ham biscuits, maybe even ham baked in a pasta timballo, so many options.
Suddenly I remembered a summer vacation many, many years ago when I had the pleasure of being a house guest in the South of France. Memories of certain foods remain quite vivid. The fabulous olives, the best ratatouille I ever tasted, the goat cheese made from the neighbor’s goat and a kind of quick bread they served with aperitifs. It was called a “cake salé” or savory cake.
One time it had olives, one time it had ham and cheese, and when I asked about the recipe, I was told that it was a way to use leftovers: cheese, herbs, ham, olives or whatever was on hand. It’s basically a savory quick bread.
It isn’t terribly moist so I suggest you use it within a few days of baking. Keep it tightly wrapped so it doesn’t dry out. You can swap the cheese for whatever hard flavorful cheese you have on hand. Swap the ham for bacon and use any fresh herbs you choose.
I especially like it served with a fig jam on the side. The sweet jam perfectly compliments the savory loaf.
HAM, GRUYERE AND CHIVE LOAF
MAKES: One 8 X 4 1/2” Loaf
1 3/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 large eggs, room temperature
1/3 cup whole milk
1/3 cup olive oil
1 1/4 cup shredded Gruyère de Comté or white cheddar cheese
2/3 cup Gruyère de Comté or white cheddar cheese cut into cubes
1/2 cup minced chives
1 1/4 cup diced cooked ham
One 8 X 4 1/2 X 2 3/4” loaf pan, greased or sprayed with non-stick spray
A small offset spatula
- Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt and both peppers.
3. In a separate bowl, whisk together the eggs, milk and olive oil.
4. Pour the wet ingredients over the dry and fold until just combined.
5. Fold in the cheeses, ham and chives.
6. The dough will be thick. Turn the dough into the loaf pan and smooth with a small offset spatula.
7. Bake 35-45 minutes until the top is golden and a tester inserted into the center comes out clean.
8. Cool in pan on a wire rack for 5 minutes, then turn over onto a wire rack and cool completely.
9. Cool completely and slice OR well wrapped, it will keep at room temperature 2 days, or freeze for up to 1 month.