Charcuterie / Side Dishes

Ham and Cheese Waffles

with Jambon de Paris - Cooked Ham - 6 lbs

​12 waffles 


1 cup thinly-cut strips Jambon de Paris

​1 3/4 cups flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

3 large egg whites

3 large egg yolks

1 cup (2 sticks) melted butter

1 cup buttermilk

3/4 cup soda water

3/4 cup shredded sharp white cheddar

Maple syrup


​Preheat oven to 300°. Heat waffle iron until very hot. 

Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.

Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. 

Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

Recipe credits: The Bon Appétit Test Kitchen