Honey-Glazed Ham and Checkerboard Rolls

Step 1

For the rolls: Butter two 9-by-13-inch baking dishes and divide the frozen rolls between them, spacing them evenly. Cover with plastic wrap and let thaw and rise for 2 hours at room temperature, until almost doubled in size.

Step 2

Mix the poppy seeds and sesame seeds in one bowl. Mix the cornmeal and parmesan in another. Brush the melted butter on every other roll; sprinkle with the poppy-sesame mixture. Brush the other rolls with the remaining butter and sprinkle with the cornmeal-parmesan mixture. Cover the pans again and let rise for another 45 minutes to 1 hour. The rolls should be almost touching by now.

Step 3

Meanwhile, for the ham: Preheat the oven to 325 ̊. Score the surface 1 of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put the ham on a rack set on a rimmed baking sheet. Tent with foil and bake for 1 hour.

Step 4

Bring the ginger ale, honey, mustard and vinegar to a boil in a small saucepan. Cook until thickened, about 30 minutes.

Step 5

Remove the foil and brush the glaze on the ham. Return it to the oven for 30 minutes, glazing again halfway through. Let cool slightly, then slice.

Step 6

Increase the oven temperature to 400 ̊. Bake the rolls until golden brown, 20 to 25 minutes. Serve with the ham, cheese, marmalade and/or onion jam and more mustard.