Tag Archives: Ham

Ham Swiss Sliders

Ham Swiss Sliders

  • Servings: 2-4
  • Difficulty: easy
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Ham Swiss Sliders
As I mentioned before, we have had pounds of left over baked ham. This happens to us a bit when doing roasts and hams etc.. Jill really likes ham and cheese sandwiches. I noticed a ton of pins with this recipe for ham and swiss sliders. You have likely seen them if you dabble in food pintrest activities.

These really turned out well. When you see the hundreds of pins for this recipe you will see a lot of hyperbole hype about the sauce. Yeah it changes the overall sandwich for the better, but just level setting with you that it isn’t the most incredible thing ever. I mean it’s flavored butter with onions, Dijon and sugar. Also, most recipes you will find are for an army of sandwich eaters or the Duggar family. Since it was just us, I made a smaller batch.

Ham (I used leftover Easter baked ham, deli works)
Swiss Cheese
Kings Hawaiian Dinner Rolls
Dukes Mayo

1/4 cup of butter
1 tbs of dried minced onions
1 tsp of poppy seeds
2 tsp of Dijon
Splash of Worcestershire Sauce
Dash of brown sugar

1. Melt the butter in a small saucepan with the other ingredients. Bring to simmer and set aside.

2. Grease or spray a pan and cut your rolls in half. I put a tad of Dukes Mayo on each side for moisture and Duke’s awesomeness. Put some ham and swiss on the bottoms. Put the tops back on and spoon your butter mixture on top of each roll. If you are making Duggar sized pans, you can be more erratic with your butter spreading.
3. Wrap in foil and put them into a 350 oven to heat up and for the cheese to melt a little. Serve.

Ham and Cheddar Scalloped Potatoes

Ham and Cheddar Scalloped Potatoes

  • Servings: 10
  • Difficulty: easy
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Ham and Cheddar Scalloped Potatoes
When working on the Easter menu, I have to include potatoes with my ham. When I cook a ham I have a ton of leftovers so decided to incorporate some into my scalloped potatoes. My favorite potato is the twiced-baked because I love the skin. That said, sometimes the mashed or scalloped seems more appropriate for certain dishes. Given that scallop potatoes uses milk/cream they tend to have a kiss of sweetness over a twiced-baked.

For some reason, which makes no sense to me, cooking scalloped potatoes is always tricky. It seems like mine require an extra 20-30 minutes to get to the tenderness I prefer. We pulled them out and had to put them in for another 30mins. Luckily the Pea Salad and Ham aren’t served hot. But if you like a tender tater like us take note and leave a time cushion just in case. These are lava hot out of the oven so letting them rest is okay if you finish a little early.


3 Potatoes (sliced on mandolin)
1 cup of diced ham
1 diced yellow onion
1.5 cups of fresh grated cheddar
1/4 cup of grated Parmesan Cheese
1 cup heavy cream
1 cup half and half
1/4 cup sour cream
1 tbs of butter
1 tbs of flour
Black Pepper
Kosher Salt
Cayenne Pepper

This a three part recipe.
1. Dice your onions and ham and put them in a medium heated skillet to sweat and brown. Use a little butter or oil if you need to keep it from burning or sticking. Set aside.

2. Grate your cheddar while onions and ham are cooking. IMG_9818

3. Cut the potatoes using a mandolin. If you dont have one consider buying one or just making a mashed potato using these ingredients. If you go the mashed route I would cube and boil them and then add the bechamel, cheese, onions and ham once the water is drained. IMG_9817

4. In a sauce pan make a roux by melting butter on medium heat. Add the flour and whisk for a minute or two. Pour the cream and half and half in a glass measuring cup and heat it in the microwave for 30 seconds. Then slowly pour it into the roux. Add the Parmesan, sour cream and seasonings.

5. Assemble your dish by first buttering the bottom. You are going to make three layers and build it like a lasagna. So divide everything into thirds. First the potatoes, then ham and onions followed by the sauce and finally a layer of cheese. Do this three times.
6. Cover with foil and bake this in a 350 degree oven for 1hr. Remove the foil and let the cheese brown for about 20 more minutes. Use a spoon, fork or knife to push to the bottom and feel the firmness of the potatoes. If there is any resistance cover and put them back in the oven until the potatoes are tender.

Peach Bourbon Glazed Baked Ham

Peach Bourbon Glazed Baked Ham

  • Servings: 12-40
  • Difficulty: easy
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Peach Bourbon Glazed Baked Ham</stronIMG_9821</aIMG_9837>g>

Easter Ham has many glaze options out there. For mine I adapted Ina Garten’s Baked Virginia Ham recipe. As far as glazes go you can pretty much impart just about any fruit of your tastes. He uses Mango chutney which I like but I decide to use a Peach Jam I received as a Christmas gift. I also added a little jalapeno jelly with a shot of bourbon. I almost went with the Hot Mango Chutney but decided to use what I had on hand… Next time.

As with any glaze you want to cover the ham and work some into the spirals. I like those black caramelized bits. It almost turns into a sweet ham jerky. With the tender and moist ham towards the bone.

1 spiral cut smoked ham (bone in) (14 lbs)
6 cloves of minced garlic
1/2 cup of Dijon mustard
1 cup of brown sugar
1/4 cup of orange juice
7 oz of Peach Jam
2 tbs of Red Jalapeno Jelly
2 tbs of Bourbon
Zest of 1 orange

1. Preheat the oven to 350 degrees. In a sauce pan I added all the ingredients and brought it to simmer/boil to meld and tighten up. Cooked it for about 5 minutes and then remove from the heat to cool before putting it on your ham.

2. Glaze your ham with the sauce. working it into the spirals. Add a cup of water to your roasting pan. Put in the oven for about an hour. Every 20 minutes or so re-glaze the ham and add more water. If you don’t add water by the end you will have burnt sugar on the bottom of your pan. So it reduces and you add water to keep it consistent.

Basically cook until warmed through. You can serve warm or at room temperature. If you don’t want the glaze to blacken in places you can cover with foil or lightly tent it with foil.

Ham BLT on Rye

Ham BLT on Rye

  • Servings: 2
  • Difficulty: easy
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Ham BLT on Rye


Jill rang me on her way home from running errands and asked if she could pick us up something for lunch. We had some stuff on hand that was close to expiring (tomatoes, ham, bacon from the morning, and rye bread) so I whipped up this sandwich. Super easy and likely not post worthy but I gotta stay fresh and current. You could throw a fried egg on it and call it breakfast.

Rye bread
Dukes mayo
Coarse grained mustard
Touch of horseradish
Shaved ham
Roasted pepper bacon
Cheddar cheese
Plum tomatoes (sliced and put in paper towel)

It’s a sandwich people.   Heat a pan on medium with olive oil. One side mayo, one side mustard/horseradish. Using a peeler scrape your block cheddar cheese and put it as much as you want on both sides.   Add crisp bacon, sliced tomatoes (patted with paper towel to suck up some of the seed)s, and ham.   Cook on both sides until cheese melts or bread toasted to your satisfaction.