Honey Baked Ham Broccoli Soufflé: A Culinary Comfort Classic

Some of my fondest childhood memories are intertwined with the aroma of bubbling cheese and the bright green of broccoli wafting from the kitchen. My grandmother, a true matriarch in every sense of the word, used to make a broccoli soufflé every Easter. It wasn’t just a dish; it was a symbol of family, warmth, and the simple joy of sharing a meal together. I remember peering over the counter, mesmerized as she expertly folded the ingredients, transforming humble broccoli into an airy, cheesy delight. Now, I’ve added my own twist with the savory sweetness of honey baked ham, creating a dish that honors the past while adding a touch of contemporary flavor.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yield: 1 casserole
• Dietary Type: Not Gluten-Free

Ingredients

• 1 lb fresh broccoli
• 1 large minced onion
• 3 eggs
• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup hot milk
• 2 ounces crumbled Roquefort cheese (or blue cheese of your choice)
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/2 cup dried breadcrumbs
• 1 cup diced Honey Baked Ham (or similar cooked ham)

Equipment Needed

• Large pot
• Food processor (optional)
• Large skillet
• Whisk
• Butter knife
• Baking dish (approximately 9×13 inches)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash the broccoli, pare any tough skin from the stems, and cut into pieces.
3. Cook the broccoli in salted boiling water for 10 minutes, or until tender-crisp. This step is crucial to soften the broccoli before baking.
4. Drain the broccoli thoroughly. Be sure to squeeze out any excess water. A colander and some gentle pressing with a spatula will do the trick. The drier the broccoli, the better the soufflé’s texture.
5. Chop the cooked broccoli. You can use a food processor for a finer chop, or simply chop it by hand for a chunkier texture.
6. Melt the butter in a large skillet over medium heat.
7. Add the minced onion to the skillet and cook until soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
8. Stir in the flour into the cooked onions. Cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the sauce.
9. Slowly add the hot milk to the roux, whisking continuously to avoid lumps. Cook until the mixture thickens, stirring constantly. This should take about 3-5 minutes.
10. Remove the skillet from the heat.
11. Stir in the crumbled Roquefort cheese, chopped broccoli, and Tabasco sauce. Mix well to combine. The heat from the sauce will melt the cheese, creating a rich, flavorful base.
12. In a separate bowl, beat the eggs with a little salt. Beating the eggs separately helps to incorporate air, resulting in a lighter soufflé.
13. Gently stir the beaten eggs into the cooled broccoli mixture. Ensure the broccoli mixture has cooled slightly to prevent the eggs from cooking and curdling.
14. Gently fold in the diced Honey Baked Ham.
15. Butter a baking dish generously. This will prevent the soufflé from sticking and make it easier to serve.
16. Dust the buttered baking dish with the dried breadcrumbs. This adds a nice textural contrast and helps to create a crispy crust.
17. Pour the broccoli mixture into the prepared baking dish.
18. Bake in the preheated oven for 40 minutes, or until the soufflé is golden brown and set. A knife inserted into the center should come out clean.
19. Let the soufflé stand for a few minutes before serving. This allows it to set further and makes it easier to slice.

Expert Tips & Tricks

• For an extra crispy topping, sprinkle additional breadcrumbs or grated Parmesan cheese on top of the soufflé before baking.
• If you don’t have Roquefort cheese on hand, you can substitute it with any other blue cheese, cheddar, or Gruyere.
• To make this dish ahead of time, prepare the broccoli mixture and store it in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven.
• If the top of the soufflé is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
• Don’t overcook the broccoli initially, as it will continue to cook in the oven. Overcooked broccoli can become mushy and detract from the overall texture of the soufflé.

Serving & Storage Suggestions

Serve the Honey Baked Ham Broccoli Soufflé warm, as a side dish or a light main course. It pairs well with a simple green salad or crusty bread.

Leftover soufflé can be stored in the refrigerator for up to 3 days. To reheat, cover it with foil and bake at 350 degrees F (175 degrees C) until heated through. You can also reheat individual portions in the microwave. The texture might change slightly upon reheating, but the flavor will still be delicious.

I don’t recommend freezing the soufflé, as the texture can become watery and less appealing after thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	150mg	50%
Sodium	600mg	26%
Total Carbohydrate	30g	11%
Dietary Fiber	5g	20%
Sugars	7g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Option: Omit the Honey Baked Ham for a vegetarian soufflé. You can add other vegetables like mushrooms, bell peppers, or spinach.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Make sure your breadcrumbs are also gluten-free.
• Cheese Variations: Experiment with different cheeses! Gruyere, cheddar, or even a smoked Gouda would add unique flavors to the soufflé.
• Spice It Up: Add a pinch of red pepper flakes to the broccoli mixture for a touch of heat.
• Herby Goodness: Stir in some fresh herbs like thyme, rosemary, or parsley for added flavor and aroma.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli instead of fresh broccoli?

A: Yes, you can use frozen broccoli. Make sure to thaw it completely and squeeze out any excess water before chopping and adding it to the mixture.

Q: How do I prevent my soufflé from collapsing after baking?

A: Avoid opening the oven door frequently during baking, and let the soufflé stand for a few minutes after baking before serving. This allows it to set properly and prevents it from collapsing.

Q: Can I make this soufflé in individual ramekins?

A: Absolutely! Adjust the baking time accordingly, and check for doneness after about 25-30 minutes.

Q: What if I don’t have Roquefort cheese?

A: You can substitute it with any other blue cheese, cheddar, or Gruyere. Each cheese will impart a slightly different flavor, so experiment to find your favorite.

Q: Can I add other vegetables to this soufflé?

A: Yes! Mushrooms, bell peppers, or spinach would be great additions. Just be sure to cook them before adding them to the broccoli mixture.

Final Thoughts

This Honey Baked Ham Broccoli Soufflé is more than just a recipe; it’s a testament to the power of simple ingredients transformed into something extraordinary. It’s a dish that brings comfort, evokes memories, and nourishes both body and soul. I encourage you to try this recipe and create your own memories with it. Don’t be afraid to experiment with different flavors and ingredients to make it your own. And if you do, please share your creations – I’d love to hear what you come up with! Pair it with a crisp white wine for a delightful meal. Enjoy!