Party Ham Rolls Charcuterie Board
Party Ham Rolls Charcuterie Board is a favorite board for a large gathering. Layer cheese, ham, salami, and pickles on a French roll.
I sometimes still get a little intimated and overwhelmed when I’m hosting. I think it happens to most of us! Which is why I’m sharing a simple holiday hosting idea with you today, How to Make a Party Ham Rolls Charcuterie Board!
Friends, grab your BIG BOARD (26-inch board) today (link below!)
Friends, I’m pretty sure your guests or family will love this Party Ham Rolls Charcuterie Board for the holidays! Keep reading and I’ll show you how easy it is.
Party Ham Rolls Charcuterie Board
Everyone loves to make their own sandwiches, and ham and cheese on a roll (or bun) is a Christmas classic!
Some more fun party ideas are my Rolled Flatbread Cubano Sandwich Recipe or Easy Lobster Roll Recipe for the holidays!
Plan ahead for a party charcuterie board
All it takes is a little planning to make a charcuterie board, but ultimately it’s easy, and anything that involves dinner rolls, ham and cheese, is a big hit in our home!
My mom served Rhodes Rolls at every holiday dinner when I was a kid. There are so many varieties, Bake and Serve, Thaw and Rise, Buy and Store, but today on our epic charcuterie board, we are serving Rhodes Warm-N-Serv Artisan French Rolls, home-baked rolls heated in just minutes.
What are the best dinner rolls to buy
These Rhodes Warm-N-Serv Artisan French Rolls are crunchy crusted and soft, with a moist center, so good with ham and cheese. Don’t forget the pickles.
The Artisan French Rolls are available in 6-count and 12-count bags, but today for this charcuterie board, we used two 12-count bags!
How to bake French Rolls
Rhodes Bake-N-Serv® Warm & Serve Rolls are already baked, then frozen, so this makes hosting super easy.
- Just take the rolls from the freezer.
- Place them on a pan and into your preheated oven and bake for 8 minutes, until golden brown.
- There’s always the microwave method too (for only a minute).
- For one roll, microwave for 25-30 seconds.
- No thawing or rising required!
How to bake thawed dinner rolls
- If rolls are thawed, bake for less time, about 3-4 minutes at 400˚F.
- For Softer Crust: Brush with melted butter or margarine before baking.
- Want a Crispy Crust: Brush with water before baking.
But wait, they are just as good served cold, so if you want to make this board up ahead of time, you’re good!
The Big Board®
Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch round, maple
- 26-inch round, maple
- 12 x 36-inch maple
- 12 x 24-inch maple – COMING SOON
- 23-inch Lazy Susan
- 26-inch ebonized BLACK, cherry
- 12 x 36-inch ebonized BLACK, cherry
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board® today!
So … now that I have hostessing somewhat figured out, it only takes minutes to prepare these rolls! (They’re also yummy with French Dip Sandwiches. I think I sense another “board idea” coming my way!)
I hope I’ve inspired YOU to make a fun holiday Party Ham Rolls Charcuterie Board this month!
More sandwich ideas: Monte Cristo Sandwich [She Wears Many Hats], Steak Bomb Sandwich [A Family Feast], and Slow Cooker Chicken Alfredo Sandwiches [The Cookie Rookie].
Get the Recipe:
Party Ham Rolls Charcuterie Board
Ingredients
- 2 packages Rhodes Warm-N-Serv Artisan French Rolls, 12 count
- Classic crackers
- 1 precooked Maple Bourbon Ham, 1-2 pound
- Sliced salami
- Sliced jack cheese
- Sliced pepper jack cheese
- Sliced Swiss cheese
- Procuitto/provolone mozzarella sticks
- Broccoli, small pieces
- Cauliflower, small pieces
- Small cherry tomatoes
- 2 flavors favorite mustards
- 1 ranch dip, or Greek Yogurt Dill Dip
- Cranberry sauce
- Spicy pickles, or favorite kind of pickles for a sandwich
This post is in partnership with Rhodes Bake-N-Serv® As always, we’ve enjoyed this product in our home, and all opinions are my own.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
You could also build a beautiful Rectangle one using a vintage picture frame. Then you could actually use a mirror, glass, or plexiglass on the bottom that would be food safe. You would just have to treat the frame. Maybe add some handles if you wished. If you went with the mirror and no handles you could multi purpose it.
The tray from Pier 1 is beautiful but it says “not for food use” in the description. Does the bees wax and mineral oil make it suitable for serving food on? It is too expensive if I can’t use it for serving food. The description doesn’t say why it’s Not for food use. Thanks for any information on this.
As with any wood board, you can sand it down and season with beeswax and mineral oil before using. You can also lay parchment paper down if you’re wanting to try that method. ENJOY!
Do you line your tray before putting food on it or how did you make it Food Safe?
I just bought my Courtland tray from Pier 1 and I LOVE it! You make anything you put on it look amazing!
You can or you can season it with beeswax and minteral oil (lightly sand first), which is what I did.
I wanted to share that Pier 1 still carries the same amazing tray! I just purchased mine today and cannot wait to host guests so I can use it!!
I am having trouble finding a large round wood tray (the size of yours).
Any suggestions on where to buy?
I bought it in the store at Pier 1.
I bought mine at Home Goods.
I keep my crackers and breads on a separate dish ( small Victorian bone dishes are great for this!)… I’m always afraid they’ll get soggy if they’re up against the wet meats and cheeses.
How do you prevent this?
I haven’t had a problem with anything soggy! But sounds like a good idea, Kathy! Thanks for sharing!