Hot Ham Rolls

14 Sep

Print the recipe card!  hot ham rolls

Our kids love these rolls! Thanks to the publisher of  “It’s in the Bag” ( for allowing me to reprint this great pantry meal recipe!  I’ve done just a couple of things differently since you saw it in my introductory videos.  Firstly, thanks to a great idea from a reader I’ve switched to using shortening powder rather than shortening.  It works perfectly and simplifies  the bagging process and meal prep time!  Secondly, because I’ve had problems with the baking powder hardening while it’s stored I’m now storing the flour mix in vacuum sealed bags.

Makes 16 rolls

Prep time: 10 minutes


Flour Mix (makes a soft dough)

2 cups flour

3 tsp. baking powder

1/2 tsp. salt

3 TBS powdered milk

4 TBS shortening powder

Bagged as a Pantry Meal

3/4  to 1 cup water

2 cups canned ham (see note)

1 (10.75 oz.) can condensed mushroom soup

1 TBS dried parsley

1/4 cup water


In a medium bowl, combine flour mix and 3/4 to 1 cup water just until you have a soft dough.  Roll dough out into a rectangle 1/3 inch thick.  Mix ham with enough mushroom soup to form a paste.  Spread on dough and roll up jelly roll – style.  Cut into 1 inch pieces and lay cut side up in greased pan (s).  Bake 25 minutes at 375.  In a small saucepan over medium heat, mix remaining mushroom soup with 1/4 cup of water and stir for a gravy.  To serve, place roll on plate, spoon mushroom soup over top and sprinkle with parsley.

Mix just enough mushroom soup with the pork to make a paste.  Spread and roll up with the dough and cut into 1 inch pieces.

If baking in a Sun Oven spritz dough with water before baking so that it doesn’t dry out.

At 350 the rolls were baked in 35 minutes.

Combine the remaining mushroom soup and 1/4 cup of water to make a gravy.


Super easy and ready to serve!  Here I served it with a box rice mix that we like.



  • I originally bought this canned pork because I couldn’t find pork (of any kind) to buy anywhere else.  It’s a high quality canned meat, and it tastes great, but it’s price has gone up significantly since I bought it.  I’ve since found canned diced ham sold at Wal Mart that’s much more affordable so that’s most likely what I’ll be buying once my supply of the pork is used up.
  • When bagging the flour mix, be sure to stir it well before storing.  This was mentioned in the book as a way to help ingredients such as brown sugar from hardening but (as I mentioned) I’ve had the same trouble with baking powder.  My best solution is to stir the mix well and then vacuum seal it to keep the air away.
  • My dough above was too wet when I first mixed it.  I wasn’t paying attention since I was taking a picture at the same time and poured the entire cup of water into my flour mix.  It was fine because all I had to do was add some extra flour but if I were making these under circumstances where my food inventory was tight I’d need to watch and be more careful.  Only add enough water to make a soft dough, not a sticky one.

In my book this recipe is used as a:

*Long Term Recipe

*3 month meal

*Pantry Meal

*Sun Oven Meal

7 Responses to “Hot Ham Rolls”

  1. Charlene September 14, 2011 at 9:59 pm #

    Can you tell me how to sub shortening powder, butter powder, sour cream powder, etc. in my own recipes? I have long avoided these products, for lack of knowledge on how to use them. Thanks. BTW I appreciate your efforts and information on this site.

    • myfoodstoragecookbook September 15, 2011 at 2:12 am #

      Thanks Charlene — I can tell you what I know from my experience. Butter powder (BTW – I’m anxious to try Thrive’s version, which I’ve heard good things about) is the hardest IMO to sub in. The way I’ve used it is basically just for flavoring so with that it’s a personal preference — use it lightly. The conversion chart I use says that 1/2 cup butter powder + 1/2 cup water = 1/2 cup butter. To use it you would add in the butter powder with whatever other dry ingredients you have and then add the necessary water in with your wet ingredients, though (because I treat it like any other flavoring) I haven’t added the water. Honestly I don’t have a lot of experience using it outside of recipes that come from food storage cookbooks.

      Powdered sour cream, on the other hand, is one that I’ve used a lot subbing into my own recipes and that I LOVE. It, again, is used depending on your taste preference but usually between 1/2 a cup and 1 cup does it in a recipe. My conversion chart says that it’s 1 cup powder to 1 cup water = 1 cup sour cream. This isn’t something that you’re going to make up and use to put on top of your tacos (like you would regular sour cream) but you can fool anyone with it if it’s mixed into a recipe. You can see how I used it in Dilled Beef Stroganoff and Creamy Chicken Enchiladas. Something that’s important though– make sure it’s well sifted before adding it.

      Powdered shortening is another one that I’ve been afraid of for a while but after trying it on this recipe I’m encouraged. The dough on these ham rolls was such a cinch to put together not having to mix in the shortening. The recipe called for 4 TBS shortening and I used 4 TBS powdered shortening and I didn’t add extra water.

      I hope that helps — I’m still learning too!

  2. Molly September 19, 2011 at 5:22 pm #

    I didn’t even know there was shortening powder! Where do you find it? I’m excited to try this one out- so easy and I LOVE the pantry meal idea!

    • myfoodstoragecookbook September 19, 2011 at 9:17 pm #

      You’re welcome! You can buy shortening powder via Emergency Essentials or Thrive — I’m sure there are probably other places too.

      • Molly September 29, 2011 at 9:34 pm #

        Excellent- I’ll be checking there. Thanks!


  1. Pigs in a Blanket « My Food Storage Cookbook - November 27, 2012

    […] another idea using the Hot Ham Roll’s biscuit mix.  My five year old loves that he makes this dinner 90% “by himself”.   It’s a […]

  2. Weeks 11 & 12 Winners + Recipes | My Food Storage Cookbook - May 3, 2014

    […] 8– Hot Ham Rolls […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: