Reviewed: Nov. 20, 2009

I took this to a soup and sandwich potluck and it was gone almost as soon as it hit the table. Everyone LOVED it and I will definitely add this recipe to my personal collection.

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gilbertsmiths

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Reviewed: Nov. 6, 2009

This was really good!! I used cheddar cheese and honey mustard because I didn't have swiss and dijon. I might use pepperjack cheese next time. I added twice the amount of broccoli as well, because the filling didn't seem like enough for the braid. My boyfriend didn't like it though, probably because of the mustard.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2009

I've been using this recipe to take care of leftover ham for years. I did change things up a little when I made it last night. I sauteed the onion for a few minutes before adding, added the juice from half of a lemon, and used Dijonaise instead of the dijon mustard. The Dijonaise is creamier and took the bite out of the regular mustard. Very good. Thanks for sharing.

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Oct. 24, 2009

I thought this recipe was pretty good. I made it exactly as written. I didn't think the mustard flavor was too much like some reviewers said, in fact, I thought it could use more of a kick. I can see how adding some sour cream would help a bit. Also, I think its totally unnecessary to cook the onion or broccoli ahead of time unless you really want to mask their taste. I just finely chopped them both and they were fine. One last thing, I had trouble making one braid that would fit nicely on a cookie sheet so I just made two, this might help those who had raw dough on the inside and burning on the outside. Thanks for the recipe.

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 5, 2009

This recipe was good and the flavors went well together. I used 1 TBS of mustard and 1/4 cup of sour cream. I wish I would have added more broccoli. I did saute the onions and steamed the broccoli. I put the ham in my food processor and rough chopped it - I think next time I will take the extra time and chop the ham with a knife - it kind of had the texture of ham salad. Overall it was a tasty way to use leftover ham.

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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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Reviewed: Aug. 4, 2009

I used Chicken and Italian Blend 3 cheeses. Easy, good and fast.

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inounvme

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

This was very good and makes a pretty presentation. I used cheddar (had it on hand) and added sour cream (per several reviewers).

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MTRENT

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Reviewed: May 30, 2009

For me, this recipe was just okay. I steamed the broccoli prior to using it in the recipe. I also used cheddar because that's what we had on hand. It wasn't horrible or anything, just not the home run I was expecting.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: May 24, 2009

Ummmm. Very good and easy, too. I used more ham, probably 2-1/2 cups and I had to use cheddar instead of swiss. Will surely make this again with leftover ham. Thanks for posting!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: May 20, 2009

I enjoyed this recipe and it's easy to adapt to what you have on hand. I followed the suggestion from other reviewers and steamed the broccoli before. I also substituted cheddar cheese. I will definitely make this again and again.

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HYGEIA

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Apr. 17, 2009

We enjoyed this recipe, and it was pretty easy and very different from anything I usually make. I made just a couple of changes: only used 1 TBL of mustard, since our ham was leftover from Easter and already had some mustard in the glaze. I thought there was plenty of mustard taste with just the one TBL. Also used colby-jack cheese instead of swiss - personal preference. And added about 1/4 to 1/3 cup of sour cream to the mixture. I chopped the broccoli up into very small pieces and didn't see any reason to cook it ahead of time, but next time I would saute the onions in a little butter to soften them - I didn't like their crunch. (I used about 3/4 cup of finely chopped onion.) Also, some of the bread didn't bake completely while the rest turned golden brown. I took it out of the oven because I didn't want it to burn. But next time I'll have to see if I can get it to cook evenly.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Jan. 23, 2009

I did what some of the previous reviews suggested and only used 1 tbsp. dijon, aside from that followed the recipe. It was good, my husband loved it! To me it tasted just like quiche without the egg, not bad!

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Mrs. Jarrett

Cooking Level: Intermediate

Home Town: Saint Clairsville, Ohio, USA

Living In: Shadyside, Ohio, USA

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Reviewed: Jan. 17, 2009

yum yum! added the sour cream and half the mustard. was great.

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hope's mom

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Yummy! This was great. My husband who is adamantly against broccoli went back for thirds and said it was a keeper. The only thing i did differently was to use cheddar instead of swiss cheese, since i didnt have any swiss on hand.

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Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

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Reviewed: Jan. 13, 2009

This was awesome. I added about half the mustard (I used spicy brown mustard) it called for, and included 1/2 cup sour cream as members suggested. It was outstanding. The perfect amount of mustard flavor really made this an interesting flavor. These are a lot of our favorite ingredients, so it was a hit!

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Christin

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Reviewed: Jan. 6, 2009

This was a really easy recipe for a quick meal! I made it in the wreath shape instead of the braid. So delicious!

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jan. 3, 2009

Thank you for this delicious recipe. I used cheddar because that was what I had; however, will try swiss at some later time - will definitely use again. Thanks again1

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Shari

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Reviewed: Dec. 29, 2008

I make this after Christmas every year using the left over ham and turkey. I change the cheeses up by using monteray jack and chedder. I use half of the mustad because it can be over powering. Over all it is a great dish.

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