Ham and Cheddar Monkey Bread

 Ham and Cheddar Monkey Bread

6 T. butter

3 T. minced shallot

1 T. minced fresh garlic

1 T. honey

1 T. Dijon mustard

1/2 tsp. salt

1/8 tsp. cayenne pepper

2 cans refrigerated biscuit dough (16.3 ounces each)

12 oz. shredded extra-sharp Cheddar cheese

8 oz. ham

Dipping Sauce:

3 T. honey

3 T. Dijon mustard

1 1/2 T. mayonnaise

Preheat the oven to 350 degrees.  Generously coat a 12-cup Bundt pan with nonstick spray.  Dice the ham into small pieces.

Melt the butter with the minced shallot and garlic in a saucepan over medium heat.  When butter is melted, remove the saucepan from the heat and add 1 T. honey, 1 T. Dijon mustard, salt and cayenne. 

Open the biscuit dough tubes and cut each biscuit into quarters.  Toss the dough pieces with the butter mixture until coated.  Stir in the shredded cheese and diced ham until evenly dispersed.  Transfer to the prepared Bundt pan.

Bake the monkey bread until golden brown, about 50 minutes.  Cover with foil if browning too quickly.  Test the dough to make sure it is done around the center.

Whisk together the 3 T. honey, 3 T. Dijon mustard and 1 1/2 T. mayonnaise for the dipping sauce while the bread is baking.

Cool the monkey bread in the pan for 10 minutes after removing from the oven.  Loosen the edges and turn out onto a serving plate.  Serve with the dipping sauce.