Ham and Cheese Stuffed Brie, we have friends and neighbors just drop by frequently…and they’re always hungry. Our pantry staples might be different than most folks because our friends know we won’t be serving peanut butter and crackers. We always stock various gourmet cheeses and meats. One of our favorites is wheels of brie. Today we stuffed our brie with Swiss cheese and Black Forest Ham. Using ready made pie crust Patti brushed on canned whole cranberry sauce. We had a gourmet treat that was simple and extra tasty using the smoke box on our Pacific Living Outdoor Oven.
We just served this with assorted crackers. Really simple, tasted fancy…our favorite combo.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Ham and Cheese Stuffed Brie
Pacific Living Outdoor Oven
Prep Time: 10 minutes
Cook Time: 30 minutes at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven
Pellets: Pacific Pellet Gourmet BBQ Pellet Northwest apple
Ingredients: Ham and Cheese Stuffed Brie
- 1 16oz. wheel of Brie cheese
- 1 14oz. can whole cranberry sauce
- ¾ cup Dijon mustard
- 4 slices Swiss cheese
- 4 slices Black Forest ham, cut in half
- 1 ready made 9” pie crust
Directions: Ham and Cheese Stuffed Brie
In small saucepot lightly simmer cranberry sauce and mustard for 2 minutes.
Unwrap brie and cut in half horizontally and brush brie halves lightly with cranberry mixture. Alternately layer cheese and ham. Cover with other brie half
Lay stuffed brie in center of pie crust, covering completely
Place in center of greased cast iron baking sheet
Pour remaining cranberry mustard mixture over crust covered brie.
We cooked it for 30 minutes at 350 degrees (177c).
Ham and Cheese Stuffed Brie
Pacific Living Outdoor Oven
Ham and Cheese Stuffed Brie
Pacific Living Outdoor Oven
Ham and Cheese Stuffed Brie
Pacific Living Outdoor Oven
Cooking Directions: Pacific Living Outdoor Oven
Cooking in the Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. We did 30 minutes at 350 degrees (177c).
Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.
For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Ham and Cheese Stuffed Brie
Pacific Living Outdoor Oven
Ham and Cheese Stuffed Brie
Pacific Living Outdoor Oven
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
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