A little ground cloves in the honey butter does make this sandwich different from other ham sandwiches. The hint of cloves and underlying honey will remind you of eating honey glazed, cloves studded Christmas ham.
Besides serving these for Afternoon Tea, these make a nice addition to a picnic or potluck. Reuse a pretty biscuit tin and line it with your best linen towel. Not only does it make a great presentation, the linen keeps the sandwiches from drying out. Your friends will be impressed.
Ham With Honey Butter Tea Sandwiches
|Makes:||8 finger sandwiches|
|Can recipe be doubled?||Yes|
|Make ahead?||Yes, a day ahead, well covered in the refrigerator.|
1. Mix all Honey Butter ingredients well and use up all the spread to butter 8 slices of bread.
2 Trim ham slices to fit 4 slices of bread. Use up all the ham.
3. Cover with remaining 4 slices of bread. No need to refrigerate sandwiches to firm up before slicing. There is a relatively thin spread of butter so slicing is easy. You will have 8 sandwiches. Enjoy them before someone else does!
What to do with leftover ground cloves?
Sprinkle ground cloves over that yummy sweet Spanish snack, Churros. Read my post ‘Crispy Doughnut – like Spanish Churros with a Dusting of Icing Sugar‘ for the easy recipe. You should be able to have them ready in 15 minutes.
(2) Chai Tea also called Masala Tea
Recipe for 1 cup: 1 and 1/2 cup of water, 1 Tablespoon Black Tea Leaves. I like Taj Mahal which you should be able to find at your indian grocer. 1/4 cup of milk, 1 and 1/2 Tablespoons of condensed milk, 5 cardamon pods, a small pinch of ground cloves (refer to picture). Boil water. Crack your cardamon pods. I use the bottom of one of my heavy base pots. Does a great job. When water boils, work fast. Add tea leaves, milk and condensed milk. Once it comes back to a boil, add cracked cardamon pods and ground cloves. Turn off heat and remove from stove. Let it steep 5 to 10 minutes. Strain and serve. I like it with churros.
Many years ago I read of a novel way of using the peel of pineapples to produce a refreshing drink. I believe the recipe is Jamaican in origin. It is especially good served on hot days and after a heavy meal.
Recipe for the peel and core of 1 pineapple:
a pinch of cloves, 1/2″ (1.25cm) of cinnamon (I add cinnamon because I like a subtle taste of it, you can choose to omit), 1/2 cup of sugar, 1″ (2.5cm) sliced ginger, peel and core of 1 pineapple. 4 cups (1 liter) water.You must clean the peel thoroughly with a brush under running water. Top and tail pineapple. Remove most of the outer peel and trash that. Reserve whatever remaining pineapple peel, eyes and core that you would cut off and normally trash before you get to the edible part of the fruit. Refer to picture below. Add all the listed ingredients into the pot. Bring to the boil, cover and turn off the heat. Set aside for 24 hours. I leave mine in the refrigerator. Strain and serve. You can reheat it for a hot soothing pineapple beverage.
WHAT’S COMING UP NEXT?
I am almost there! I just have to post one last tea sandwich recipe and that of the Classic Victoria Sponge Cake and I will have completed posting all the recipes for the items for my English Afternoon Tea Spread! That is every single morsel you see on the 2-tier cake stand.
Top plate: Classic Victoria Sponge Cake, Checkerboard Cookies, Sweet Milk Scones.
Bottom plate first layer: Egg and Cress, Roast Beef with Beetroot, Crisp Cucumbers.
Bottom plate second layer: Roast Beef with Beetroot, Salmon with Dill Butter, Ham with Honey Butter.