Homemade Cold Cuts | DIY Lunch Meat for Back to School!

Today we are making some homemade cold cuts/ lunch meat! I was inspired to make my own when I worked in catering many moons ago. We used lots of cold cuts, and it was difficult to find a consistently good brand, so they started making their own roast beef. Once I saw how easy it was, I started making my own at home! Not only is it cheaper, healthier, and easy, but you can really play around with different flavor profiles in all of these. Plus, they are freezer friendly, so we always have fresh cold cuts on hand. Today we are starting with the basics- Classic Oven Roasted Turkey Breast, Deli Style Roast Beef, and Honey Ham!

Honey Baked Ham Lunch Meat

Jessica | Cinderella’s Apron

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Servings 8

Ingredients

  

• 2-3 pound fully cooked boneless ham
• 2 Tablespoons honey
• 1/4 cup granulated sugar
• 1/4 teaspoon onion powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/4 teaspoon smoked paprika

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish.
• Place ham cut side down in baking dish and cover pan with foil. Bake for 35-40 minutes, or until internal temperature reaches 140 degrees F.
• Meanwhile, in a small saucepan over medium heat, combine honey, sugar, spices, and 2 Tbsp. water. Whisk together and bring to a boil for 1 minute, or until thickened.
• When ham is heated through, pour half of the glaze on top, and broil for 1 minute. Pour on the remaining glaze, and broil an additional minute, or until bubbling.

Deli Style Roast Beef

Jessica | Cinderella’s Apron

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Servings 10

Ingredients

  

• 3-4 pound beef rump roast
• 1 Tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon crushed black pepper
• 1 teaspoon salt

Instructions

 

• Pat the roast dry. Bring to room temperature (about 30 minutes).
• Rub with oil and sprinkle on spices. Rub evenly.
• Preheat oven to 250 degrees F. Place in roasting pan on wire rack. Pour 1 cup of water into roasting pan.
• Roast for 3-4 hours or until the internal temperature is 125-130 degrees, for rare/medium rare. For well/well done, 140-145.
• Tent the roast with aluminum foil and rest for 30 minutes. Wrap in plastic and refrigerate overnight before slicing.

Oven Roasted Turkey Lunch Meat

Jessica | Cinderella’s Apron

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Servings 10

Ingredients

  

• 2-3 pounds boneless, skinless turkey breast
• 6 Tablespoons butter softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup chicken stock

Instructions

 

• Combine the butter with the garlic, onion, paprika, chili powder, cumin, thyme, parsley, and pepper in a small bowl.
• Rub the butter mixture all over the turkey breast. Wrap in plastic wrap and refrigerate at least 8 hours, or overnight.
• Let sit at room temperature for 30 minutes before roasting. Preheat oven to 350 degrees F.
• Place the turkey breasts on a rack in a roasting pan. Pour chicken stock into pan. Sprinkle salt on turkey.
• Roast for 45 minutes to 1 hour, basting every 20 minutes, or until it reaches 165 degrees F. internally.
• Let rest 20 minutes before slicing. Refrigerate for up to 5 days, or freeze up to 6 months.