I am so excited when a friend presents a challenge for me to create a simple dish that won’t spike blood sugar and will fill hungry families–but without too much fuss.

When she also showed me the coolest idea ever using a loaf of bread, we wondered out loud if the same concepts could be applied to an oopsie roll instead of to a bread round. Unfortunately, oopsie rolls, being meringue-type breads, would likely fall to pieces under the weight of so much terrificness in the form of bacon, ham, cheese and a dressing.

Thankfully, there are more savory, filling meal options out there when the bread is abandoned totally as a component. I had an idea, so last night at 10pm, I drove to the store and procured a ham, some chives and sour cream. I was so excited, I even woke up early to set to work (can you tell I get really excited about some of my crazy ideas?).

Tip: Many pre-shredded cheeses contain starches and added ingredients that prevent proper melting. Shred your own for best results.

(This is the stuffed ham lounging by the pool. Stop lounging, ham! You have mouths to feed.)

Instead of the bread, I went with a quality, store-brand ham in natural juices that won’t trigger any of my husband’s MSG sensitivities. Rather than ranch dressing (from the other recipe, which tends to be a bit too salty–especially when paired with a processed ham), I went with a from-scratch sour cream dressing so creamy and fresh you’ll want to stick your finger in for frequent tastes.

The added bonus of this recipe is that you can add as much or as little of the ingredients/toppings as you’d like, depending on your needs in terms of calories and/or fat. You can also sub in lower fat cheeses and sour cream if necessary (just look out for hidden sugars).

Tip: This dish is Atkins induction friends, only 2.5 net carbs, gluten-free, sugar-free, and makes great leftovers.

I have been asked for more images of the process in the creation of my recipes, so I have been working hard to create a more fun and user-friendly user experience .

Unfortunately, the lighting in my ‘cave of a kitchen’ is so dismal that the images captured in the room are not similar looking to ones taken in better lighting. I have been playing with lighting and with the apertures and ISO, and I’m hopeful I’ll be able to take more consistent pictures in the near future. As a perfectionist, it is so hard for me to share less than the most amazing images with you, but I appreciate your patience while I work to better my skills.

Tip: Don’t need the rest of your chives? Freeze the rest of the chopped herb in ice cube containers filled with water and then thaw before next using.

Above are most of the simply wonderful ingredients used to make this dish (I decided against using the red pepper and the mayonnaise at the last minute because I wanted more fresh and subtle flavors). The ingredients I did not use shows that I’m not even sure of my direction when I get started in the kitchen. A lot of my finished recipes are a “taste as I go” experiment.

Tip: Use a small cheese grater (or a sharper cheese) for more cheese flavor without the volume.

Bacon, Cheese & Chive Stuffed Ham

Sour cream dressing:

1 cup sour cream

2 Tbsp white vinegar

4 Tbsp sweet yellow onion, minced

1/4 tsp organic sea salt

1/4 tsp black milled pepper

For the Ham:

1 pound (16 ounce) ham

4 Tbsp butter, melted

2 Tbsp sweet yellow onion, chopped

12 ounces bacon, cooked and chopped

1-1/2 cups shredded cheddar

1/4 cup chopped fresh chives, chopped

Prepare sour cream dressing by combining sour cream, onion, vinegar, salt and pepper in a bowl. Refrigerate for 30 minutes. (You can also make this dressing the night before.)

Preheat oven to 325 degrees F.

With a sharp knife, place uncooked ham face down on a cutting board (rounded end up) and slice in both directions, careful not to cut through all the way through to the bottom. Gently spread sections apart and brush melted butter inside on the surfaces.

Tip: Don’t think your family will appreciate thicker fingers of ham? Use a thin-sliced or spiral sliced ham and stuff that instead.

Cook for 20 minutes at 325. Remove ham to rest on counter for 10 minutes.

Preheat oven to 375 degrees Fahrenheit.

Carefully place ham in aluminum foil using a sturdy spatula. Spread sections apart gently. Between sections, spoon in 3/4 of the sour cream dressing, reserving the rest for service. Gently press the onion, 3/4 of the bacon chunks, and 1 cup of the cheese between the wedges. Wrap ham with foil and bake in the oven for 15 minutes.

Remove ham from the oven and carefully unwrap foil. Place ham on a serving dish. Serve warm, topped with the rest of the cheese, bacon bits and fresh chives. Serve remaining sour cream dressing on the side. Use a sharp knife to remove sections according to desired portions, from small, fingerlings of ham to larger slices.

Serves 6-8.

Nutritional information per 1/6 of recipe: Calories: 537, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 335 g, Fat: 43.3 g

Nutritional information per 1/8 of recipe: Calories: 402, Carbohydrates: 1.8 g, Fiber: 0 g, Net Carbohydrates: 1.8 g, Protein: 24.95 g, Fat: 35.5 g

Ooh la la! It is easy to slice off sections served up with the extra toppings leftover from stuffing the ham. The toppings, because they are so amply dispersed throughout the ham, come with every piece. My skeptical daughter tasted the dish you see pictured and told me it reminds her of a baked potato without the potato. Score one for mommy. I love it when my kids are happy.

Tip: Make the dip the night before for even better onion-infused flavors.

One more picture of the ham from the top because it is so lovely and colorful. I will definitely make this again because it’s so much more fun than just a ham with a side of green beans. The kids also feel that this is something pretty special as well. Imagine how neat this would look at a barbecue!

A wedge of the ham on a plate, waiting for my kids. It was eaten shortly after this image was taken, so I’m glad I didn’t turn my back right away!

As a post script, the handle of my oven door fell off in the middle of baking! It’s extreme baking at its finest. Apparently I have a Hulk-like grip when I’m working with appliances and bacon. Bonus points for the Halloween towel in August. (It is just a loose screw, and it happens about 2-3 times per year, depending on oven use.)

So what do you think?

Is this a dish you might make? Do you enjoy more pictures of the process, even if I’m still working to create better consistency in the images, or do you prefer images of just the finished product?

I am happy to do whatever helps you. I am here to help you love your food, but I want you to enjoy the process as well, so please let me know what you think.