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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 Croissants Recipe
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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wish I would have had this recipe a long time ago. Really tasty. Everybody loved them.
Made this for Easter brunch and it was delicious!! Couldn’t find the cheese so used Havarti. Will definitely make again!
Not mothers or fathers day but we had these for my birthday brunch and they were brilliant 5stars from me.
These look amazing! I’m definitely going to try them, but just one question – how long will they stay good after cooking? I’d like to make them for a party and they might be sitting on the plate for a few hours.. Thanks!
Hi Jack, they can be eaten cold, although the cheese will firm up and won’t be stretchy when they’re cool.
These were so tasty and super easy to make! Everyone loved them. I will definitely do this again.
Oh, these look amazing! I definitely need to try these. And by try them, I mean make them and try them at every meal until they’re gone. Oops. 🙂
tee hee sounds like a plan 🙂
There’s no way I can wait until Mother’s Day for these, they look scrumptious!
Tee hee they are pretty good 🙂 Thanks for the comment!
These croissants are calling my name! They look so good ?
Thanks Quin 🙂
I don’t think I can get this cheese but I’ll do Gouda, maybe a nice smoked one.
Hi Charlie,
Gouda’s a great choice. As Davy mentions in the comments, Gruyere would be fab too 🙂
I tend to lean towards the dutch cheeses more, but maybe the gouda and gruyere together would yeild a truer taste.
I’m doing this with a french-swiss twist… I’ll use some Gruyere…
Yep, that would be my next choice, good call Dave 🙂