Little Hammies | Baked Ham Sandwiches for Leftovers

This post for Glorified Ham Sandwiches originally appeared on Arkansas Women Bloggers as part of a series with #partner Petit Jean Meats.

I took Glorified Ham Sandwiches, as I call them, to our Sunday School class Super Bowl party and thought on the way home, this would be a great thing to make with leftover Easter Ham or turkey sandwiches the day after thanksgiving.

My husband will eat nearly everything I make, so long as it doesn’t include beans, and lets me just roll with meal planning each week. But, I get really excited when he turns in a request. I know that if Baked Ham Sandwiches are on the menu, he is going to have a smile on his face.

Also, I was recently talking with a girl that I used to mentor and she asked me about “those sandwiches” that I made one time for a Christmas party we had. Most of the girls in my after school program class that year were Hispanic and while I often craved the quesadillas and street corn their mom made, they were introduced to all kinds of new things on that Chrismas menu – including “Mexican punch,” whip the fool dip, and little hammies (aka, Glorified Ham Sandwiches).

They really are so good. And, as you get to meal planning for Easter, order a bigger ham so you have leftovers and something easy to make for your family on Monday after the big holiday weekend.

Variations pulled from my original post on Glorified Ham Sandwiches.

Print Recipe

Baked Ham Sandwiches

Baked Ham Sandwiches are a great meal to use leftover Thanksgiving Turkey or Easter Ham, but they also make a great after school or game-day snack when feeding a crowd.

Course: Main Course

Cuisine: American

Keyword: easter, easter ham, gameday, leftovers, sandwich, thanksgiving, turkey

Servings: 12 sandwiches

Ingredients

• 12 King’s Hawaiian Dinner Rolls
• 1 pound sliced ham lunch meat or leftovers
• 12 pieces sliced Swiss cheese
• ½ cup butter 1 stick
• 2 Tablespoons brown sugar
• 1 Tablespoon yellow mustard
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon poppy seeds can be omitted

Instructions

• Preheat oven to 350.
• Cut rolls in half. (If they are connected, slice through the middle with one cut simultaneously to have one bottom and one top. You will cut them apart individually later)
• Place bottom half of rolls in cooking pan or 9×13 dish.
• In a medium saucepan, combine butter, brown sugar, Worcestershire sauce, and mustard.
• Bring to a boil over medium heat.
• Remove from heat.
• Using a pastry brush, brush inside of rolls until one layer of sauce coats across the inside of the bread.
• Place 6 slices of cheese on top of bottom half of rolls.
• Cover with ham, layering evenly.
• Place 6 more slices of cheese on top of ham.
• Brush inside of the top of rolls with butter mixture. Cover with tops of rolls.
• Brush tops of rolls with remaining sauce.
• Sprinkle with poppy seeds if desired.
• Cover loosely with foil.
• Bake at 350 for 15 minutes on the middle rack of the oven.
• If you are cooking multiple pans, cover with foil and bake for 15 minutes.
• Uncover and bake 5 more minutes.
• Cut rolls apart and serve hot.
• Enjoy the ooey, gooey yumminess.

Insights on variations:

Bread – can be leftover dinner rolls, hot dog buns, Hawaiian Sweet rolls or bread from a local bakery

Ham – sliced, thinly sliced lunch meat, chunky random pieces left off the bone

Cheese – Swiss is the original, provolone works as well and Pepper Jack kicks things up

Mustard – the original recipe calls for Dijon mustard; I prefer yellow. I’ve had a dark brown variation, but that cranberry mustard after Thanksgiving could be delightful

This recipe came into my world after I moved to Arkadelphia. It was always the perfect recipe to serve a room full of college students. Remember, adults are just grown up college students, so it’s bound to please any crowd!