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Ham and Cheese Croissant with Honey Mustard Glaze – a simple but delicious Christmas, Mother’s day, Father’s Day or any other day Breakfast. Scroll down for our video of the Ham and Cheese Croissant making process!
“I made this for weekend guests. They loved it, so easy, and so delicious. Thank you! They request it when visiting.”
Nicky’s Notes
Upgrading shop-bought croissants is one of my favourite ways to make a quick, impressive breakfast.
Ready in less than 10 minutes, these stuffed-and-glazed croissants make a great breakfast or brunch. The honey mustard glaze is sticky and delicious, and it goes so well with the melty cheese and salty ham.
Definitely my Christmas day/Mother’s day/ weekend treat breakfast of choice!
Table of Contents
Best type of cheese for ham and cheese croissants
I like to use Leerdammer in this recipe, as the slices are a good size and thickness, the taste is mild enough (with a slight nuttiness) not to overpower the croissants. Plus it gives a nice stretch when it’s melted in the oven.
You could use replace with Emmental or Gruyere for a similar mild and slightly nutty flavour, or you could use slices of cheddar if you like a stronger taste.
Best type of ham
Use good quality thickly sliced ham. I like honey roast ham in these, but go with your favourite.
I wouldn’t recommend breaded ham, as the breaded bit can burn when the croissants are in the oven.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Make a deep pocket in the croissants and fill with a folded sliced of cheese, a folded slice of ham and a second folded slice of cheese. Brush a mixture of Dijon mustard, honey and brown sugar on top of the croissants and sprinkle with poppy seeds. Bake until the cheese melts.
Recipe Tips
- Try to ensure you don’t cut all the way through the croissants – you want to make a pocket to stuff the filling in for a neater finish.
- Christmas leftover special: swap ham for sliced turkey and add a smear of cranberry under the cheese.
Love a stretchy cheese-pull 😍
Pin this now to find it later
Pin It🍽️ Fancy a sweet stuffed croissant instead?
Try one of these:
Make ahead guide
- Slice and fill the croissants, then place in an airtight container (or on a well-covered tray). Make the honey mustard glaze up and then cover and refrigerate that too.
– Take the glaze out of the fridge about 1 hour before you want to cook the croissants – so it can come up to room temperature.
– Transfer the croissants to a tray, then brush with the glaze and sprinkle on the poppy seeds. Cook for 6-7 minutes at 190C/375F. - You can also make the whole croissants ahead and cook them. Then cool, cover and refrigerate. They’re a little dryer this way, and the glaze won’t be as sticky, but they’re still delicious.
– Reheat by placing in the oven for 5 minutes at 190C/375F – until piping hot throughout.
– Or you can reheat in the microwave for 1-2 minutes until piping hot throughout. However, microwaving them means the croissants won’t be as crisp on the outside.
📺 Watch how to make it
Ham and Cheese Croissant with Honey Mustard Glaze
Ingredients
- 4 croissants
- 8 slices good-quality ham
- 8 slices Leerdammer cheese
- ½ tbsp Dijon Mustard
- 1 tbsp honey
- ½ tbsp brown sugar
- 1 tsp poppy seeds
Instructions
- Preheat the oven to 190C/375F (fan).
- Slice the croissants in half lengthways. Place a slice of cheese on the base of the croissants, followed by two slices of ham and another slice of cheese.4 croissants, 8 slices good-quality ham, 8 slices Leerdammer cheese
- Place the croissants on a baking tray.
- Mix the mustard, honey, and brown sugar together and brush on top of the croissants. Sprinkle with poppy seeds and place in the oven for 6-7 minutes to heat through.1/2 tbsp Dijon Mustard, 1 tbsp honey, 1/2 tbsp brown sugar, 1 tsp poppy seeds
- Serve immediately.
Video
Notes
Make Ahead:
Yes, slice and fill the croissants, then place in an airtight container (or on a well-covered tray). Make the honey mustard glaze up and then cover and refrigerate that too. Take the glaze out of the fridge about 1 hour before you want to cook the croissants – so it can come up to room temperature. Transfer the croissants to a tray, then brush with the glaze and sprinkle on the poppy seeds. Cook for 6-7 minutes at 190C/375F. You can also make the whole croissants ahead and cook them. Then cool, cover and refrigerate. They’re a little dryer this way, and the glaze won’t be as sticky, but they’re still delicious.Reheat by placing in the oven for 5 minutes at 190C/375F – until piping hot throughout. Or you can reheat in the microwave for 1-2 minutes until piping hot throughout. However, microwaving them means the croissants won’t be as crisp on the outside. Nutritional information is based on one serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This ham & cheese croissant recipe was first posted in March 2016. Updated since with new photos, video and for housekeeping reasons.
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Delicious!! As is every recipe of yours that I have cooked xx
How big are your croissants, small, medium or large size? 1.5 oz or bigger?
Hi Nicky! We absolutely loved your Croissants! I had to use Provolone as that’s what I had. Fast, easy and yummy! Many thanks!
I made this for weekend guests. They loved it, so easy, and so delicious. Thank you! They request it when visiting.
Tried this recipe this morning for a Saturday breakfast treat, it was so delicious! I recommend buying the simple packaged supermarket croissants and NOT the all butter more expensive variety of bought croissant, I think it might be too rich. Had the regular ones today soooo good!
So glad I cam across this when I was searching for croissant recipes. Your ham & cheese variation looks absolutely amazing. Its difficult to get Leerdammer cheese where I live so I may need to replace that with something else but great recipe nonetheless. Thanks for sharing!