Ham and Cheese Beer Bread


Our favorite way to use up leftover ham is this cheesy, buttery, one-bowl beer bread. Freeze slices of the bread for a quick breakfast or savory snack to warm up whenever the craving strikes.

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12 – 16 serving(s)

Total Time:
1 hr 10 mins


  • Oil, for greasing pans

  • 3 c.

    all-purpose flour

  • 1 tbsp.

    baking powder

  • 1/2 tsp.

    kosher salt

  • 12 oz.

    beer (preferably lager)

  • 4 1/2 oz.

    ham, cut into strips or small cubes (1 cup)

  • 3 oz.

    Gruyère, coarsely grated (1 cup)

  • 1/4 c.

    grated Parmesan cheese

  • 1/4 c.

    flat-leaf parsley leaves, chopped

  • 2 tbsp.


  • 1 tbsp.

    thyme leaves, chopped

  • 1/4 c.

    unsalted butter, melted


Make ahead: Let breads cool to room temperature, double-wrap whole or in individual slices in foil, then freeze for up to 2 months. For whole loaf, thaw in refrigerator overnight; slice and reheat each portion in toaster oven until warmed through, about 4 minutes. For individual slices, reheat from frozen, still wrapped, directly on rack in 350°F oven until warmed through, 15 minutes (or unwrapped in toaster oven, 5 minutes).

NUTRITIONAL INFORMATION (per serving): About 190 calories, 7 g fat (3.5 g saturated), 7 g protein, 363 mg sodium, 25 g carbohydrate, 1 g fiber

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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