Ham and Egg Sandwiches

Anita proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just a great sandwich. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please!
I chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.

Ham and Egg Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 6 sandwiches
 
Ingredients
  • 6 large eggs, hard-boiled, peeled
  • 1 teaspoon mustard powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup mayonnaise
  • 4 tablespoons fresh parsley, chopped
  • 12 slices white bread
  • 2 tablespoons Dijon mustard
  • Thinly-sliced ham sandwich meat (I chopped mine so the texture more closely matched that of the egg salad.)
Instructions
  1. Place the eggs into a large bowl. Mash with a potato masher.
  2. Add the mustard powder, salt and pepper, mayonnaise and parsley and mix well. Add more mayonnaise if the mixture is too thick to spread.
  3. Divide the egg mixture between 6 pieces of bread.
  4. Divide the ham between the sandwiches.
  5. Divide and spread the Dijon onto one side of the remaining bread slices and place on top of the sandwiches.

Cherry Sauce Glazed Ham

I used to think it would be wrong to just have ham for dinner. This cherry sauce glazed ham made me think it would actually be ok to just sit down to a plate of ham and get at it. I didn’t, but I could have. The tartness of the cherries and the sweetness of the honey, along with a few spices, make each bite fantastic. Even a cheap ham becomes something decadent after being glazed with the sauce.
I think you could try something other than cherry preserves to make the sauce, if you wanted to. You’d want something that isn’t so sweet, though, such as cranberry or pomegranates.

Cherry Sauce Glazed Ham
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 1 cooked, smoked, spiral sliced ham
  • 1 jar (12 ounce) cherry preserves (I used Smucker's tart cherry preserves)
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon Kosher salt
Instructions
  1. Preheat oven to 225 F.
  2. Remove heat from packaging, discarding the glaze, and place face down in a roasting pan (you'll want to use one that's at least 1" deep because there'll be accumulating juices).
  3. Cover pan with foil and bake for 1 1/2 hours or until internal temperature reaches 135 F.
  4. Combine remaining ingredients in a saucepan and bring to a simmer.
  5. Brush glaze over the ham and let cook another 5 minutes.
  6. Remove ham from oven and let rest at least 15 minutes before slicing.
  7. Serve remaining warm glaze on the side for drizzling of the sliced ham.

Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Country Ham Egg Muffin
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 sandwiches
 
Ingredients
  • 4 English muffins, split
  • 1/2 cup unsalted butter, melted, divided
  • 8 thin slices smoked ham
  • 4 large eggs
  • 1 teaspoon fresh thyme, chopped (or a few pinches of dried thyme)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup mayonnaise
  • Louisiana hot sauce
  • 4 thick slices American cheese
Instructions
  1. Preheat oven to 375 F.
  2. Brush the insides of the muffins with 1/4 cup of the butter.
  3. Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  4. Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  5. Add the ham and brown on both sides. Remove.
  6. Add remaining butter to the skillet.
  7. Crack eggs into 4 silicon ring molds.
  8. Sprinkle with thyme, salt and pepper.
  9. Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  10. Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  11. Spread mayonnaise on the muffin halves.
  12. Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  13. If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Bacon-Glazed Spiral Ham

What’s better than spiral ham? Spiral ham glazed with bacon, of course. It’s spiral-ham-sale-time here, so I backed up the truck and grabbed a nice big smoked ham. Of course, they’re easy to reheat. And just as easy to glaze during the last 30 minutes. The bacon glaze adds a bit more smokiness, but also some sweetness, a little tartness and a little tang thanks to two different kinds of mustard.
You can substitute pretty much any jelly you want, but I’d stay away from ‘darker’ ones, such as blueberry or the like. Go for lighter colors. And don’t be afraid to use a spicy jelly such as jalapeno pepper jelly. You may also want to double the amount of bacon-glaze, serving any leftover glaze as a drizzle over the sliced ham when you serve it.

Bacon-Glazed Spiral Ham
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 ham
 
Ingredients
  • 1 7-8 pound smoked spiral ham
For the glaze
  • 8 slices smoked bacon
  • 1/2 cup apple jelly
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Creole mustard
Instructions
  1. Warm ham in oven per package instructions.
  2. During the last 30 minutes of cooking, apply glaze liberally every 10 minutes.
  3. Let rest 10 minutes before serving.
For the glaze
  1. Cook the bacon until crispy in a large skillet.
  2. Remove the bacon and all of the grease but keep the yum-yum bacon bits that remain in the pan.
  3. Return pan to the stove over low heat.
  4. Add the jelly and allow it to melt.
  5. Whisk in the honey and the mustards. Remove from heat until ready to glaze the ham.

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

I’m a big fan of cooking ham on the Char-Broil Big Easy. The ham gets a nice roasted flavor, a bit of a crispy outside, and a super-moist inside. This time I started with a 10 pound pressed ham, which I scored (a technique I need to practice) and then glazed as it cooked. No mess, no fuss, and mighty darned good in the end. The glaze has a bit of sweet and a definite kick to it. Chipotles not only add spiciness, they add a bit of smokiness, giving the ham an almost char-grilled flavor. Fantastic!
honey-chipotle-glazed-ham-on-the-char-broil-big-easySome of the ham I sliced thick, to eat as ham steaks. Some I chopped for omlets. And most I sliced super-thin for fantastic sandwiches.

Also check out my spiral ham cooked on the Char-Broil Big Easy. Man, was it ever great too!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 (8-10 pound) cooked ham, bone-in or boneless
  • 2 1/4 cups Ginger Ale (diet is fine)
  • 1 cup packed brown sugar
  • 3 tablespoons honey
  • 4-1/2 teaspoons apple cider vinegar
  • 4 chipotle peppers in adobo sauce, minced (I added more because we like spicy!)
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cumin
Instructions
  1. Fire up your Big Easy.
  2. Combine the Ginger Ale, brown sugar, honey and vinegar in a saucepan over medium heat.
  3. Stir. Bring to a simmer and let simmer until reduced by half.
  4. Add remaining ingredients and stir. Cook for another 5 minutes.
  5. Remove from heat.
  6. Score the ham as desired.
  7. Place into the Big Easy basket and place into the Big Easy. Total cook time will be 15 minutes per pound. 30 minutes before being done, start glazing the ham ever 5-10 minutes. You'll end up using about half of the glaze.
  8. Remove ham and let rest 10 minutes before slicing or carving.
  9. Return the unused glaze to the saucepan and warm slightly to use as a gravy for the ham.

Chicken Cordon Bleu Casserole

Anita and I really enjoyed the flavors of this super-simple chicken Cordon Bleu casserole. Tender chicken with a bit of ham, crunchy breadcrumb topping, and of course that wonderful Dijon mustard flavor in a creamy cheesy sauce. This is the perfect quick and easy meal for a cool late-winter evening.
Chicken Cordon Bleu CasseroleI prefer to butterfly chicken breasts in just about any recipe where I need them. They cook up more evenly, and a bit quicker. And I like the texture better. I like a big ole thick beef steak, but that’s about the only time I need my meat cut thick. For chicken, I think thinner is better.

If I’m feeling adventurous the next time I make this chicken Cordon Bleu casserole I might try a little twist or two. Pepper jack cheese instead of Swiss for a nice kick to the sauce, and a pinch or two of cayenne in with the breadcrumbs. Oh, this dish is great as it is, but I hardly ever pass up the opportunity to add some heat.

Chicken Cordon Bleu Casserole
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the casserole
  • 4 boneless, skinless chicken breasts, butterflied
  • 8-10 slices thin ham sandwich meat
  • 1 1/2 cups shredded Swiss cheese
  • 1 cup Panko breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, melted
For the sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/2 tablespoon Dijon or Creole mustard
  • 1 teaspoon Worcestershire sauce
  • Pinch each of Kosher salt and white pepper
Instructions
  1. Preheat your oven to 350 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Layer chicken in the bottom of the dish.
  4. Top the chicken with the ham sandwich meat and sprinkle with the Swiss cheese.
  5. In a bowl, combine the Panko bread crumbs, Parmesan cheese, salt and pepper.
  6. Sprinkle the Panko mixture over the top of the chicken.
  7. Drizzle with the melted butter and bake for 35-40 minutes or until the chicken is done and the Panko has started to brown. Place under the broiler for a minute or two to brown further if desired.
  8. Serve with sauce.
For the sauce
  1. Melt the butter in a medium saucepan.
  2. Whisk in the flour and cook for 3 minutes.
  3. Whisk in the milk and broth.
  4. Continue whisking until the sauce thickens.
  5. Whisk in the mustard, Worcestershire sauce and salt and pepper and serve.

 

Sriracha Honey Ham Glaze

It’s Easter time, and among other things, that means hams go on sale. I can’t pass up a cheap ham, so I grabbed a smoked spiral-sliced ham at the market. I warmed it up per the package instructions (does it get any easier?), but instead of using the odd-looking and somewhat questionable packet of glaze that came with the ham I brushed it with this great Sriracha honey ham glaze. Man, was it ever good! Just enough of that great Sriracha flavor and kick, with a tad bit of sweetness!
Sriracha Honey Ham GlazeThis ham was great by itself, but flat-out perfect on toasted ciabatta with extra sharp sliced cheddar cheese, mayonnaise and yellow mustard. I also chopped up the ham after glazing it and used it in an out-of-this-world great omelet. It was so good that I think I’ll go to the market early tomorrow and grab another ham while they are still on sale.

If you’re looking to step up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies.

Sriracha Honey Ham Glaze
Recipe type: Glaze
Cuisine: American
Cook time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons Sriracha sauce
  • 1/2 teaspoon minced garlic
Instructions
  1. Place all ingredients in a small saucepan over medium low heat and heat thoroughly while your ham is cooking.
  2. When the ham is done brush the glaze over the ham. If you want, save a bit of the glaze for brushing on the sliced ham.

 

Homemade Tasso Ham

I love all foods Creole and Cajun. I love making jambalaya, étouffée, gumbo, and dirty rice. To really make authentic, unbelievably tasty dishes I like to add homemade tasso ham. Sometimes it’s hard to find tasso ham here in Indianapolis, so I set out to make my own. I couldn’t be happier with the results.

Not only tender, spicy and tasty, but incredibly easy to make too, the homemade tasso ham was a success. All you need is a pork butt or shoulder, a few spices, and a smoker.
Homemade Tasso HamHomemade tasso ham takes 3-4 days to age before smoking. I started out with an 8 pound bone-in pork shoulder. Ideally you’ll want a smaller, boneless pork butt, but that day in the market a shoulder was all I could find. I cut the shoulder into “steaks”, each about 1″ thick. I kept the bone section and smoked it at the same time I smoked the homemade tasso ham, for use in a pot of beans at a later time.

The meat is generously covered in a cure and placed on a rack in the fridge for 3 hours. The meat loses a LOT of moisture during this process.

Homemade Tasso HamNext, I rinsed off the cure and patted the meat dry. Onto a rack and back into the fridge for 3-4 days. The meat will firm up during this time.

Homemade Tasso HamThe last day, I sprinkled the meat with rub and put it onto a 250 F smoker over hickory for about 3 hours until the internal temperature reached 170 F. I removed it, rested it, and then sliced it thick for later use in jambalaya, beans, etc.

Homemade Tasso HamThe end result is a spicy, almost-hammy meat that is absolutely fantastic. Although you could eat it by itself, homemade tasso ham is primarily used for flavoring dishes.

Homemade Tasso
Author: 
Cuisine: Creole
Prep time: 
Cook time: 
Total time: 
Serves: 2 pounds
 
Ingredients
  • 1 4 pound boneless pork shoulder or butt
For the cure
  • 1 cup salt
  • 1/3 cup brown sugar
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon paprika
  • 1 teaspoon pink salt
For the rub
  • 2 tablespoons cayenne
  • 1 teaspoon white pepper
  • 1 teaspoon allspice
Instructions
  1. Slice the butt into 1" thick "steaks", each about a pound or so
  2. Combine all cure ingredients and rub generously over the pork.
  3. Place onto a wire rack over a baking pan and refrigerate for 3 hours.
  4. Rinse cure off the meat and pat dry.
  5. Return meat to rack in the fridge and let it age for 3 days.
  6. Fire up a smoker for 250 F cooking. Use hickory or a lighter wood for smoking.
  7. Combine the rub ingredients and spread gently over the meat.
  8. Smoke for 2 1/2 - 3 hours or until the meat reaches 170 F internally.
  9. Foil and let rest for 30 minutes before slicing thick.

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