Hot Hammies

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Hot Hammies came into my world the same week as our fourth child. The week that Lillian was born, some of our dearest friends in the world packed up their family of six (which also included a newborn) and drove over an hour to our home to bring us dinner. The meal they shared with us? Hot Hammies.

Maybe it was the postpartum surge of hunger, or the gratitude for the gift of a meal in the company of friends, but I was smitten by Hot Hammies from the first bite.

Hot Hammies are slider-sized ham and provolone sandwiches, covered in a brown-sugar-butter glaze and baked until melty and hot. They are, in my opinion, one of the most satisfying sandwiches one can make.

Obviously, they make a delicious dinner (particularly when served with Hashed Brown Casserole). But they also make a delightful brunch option, a fun weekend lunch for your kids, excellent game-day food, fantastic holiday-buffet fare, and, as in my own experience, the ideal meal to take a new mother.

When I started Hurley House, Hot Hammies were one of our original take-away meals. They have since rotated off of our regular menu rotation, but I still receive numerous requests for the recipe, which I am happy to share with you today. I hope these little bites of ham and cheese make their way into your regular menu rotation and serve you and your family for years to come!

Hot Hammies

yields 24 slider sandwiches

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Ingredients

• 1 cup 2 sticks unsalted butter
• 1/4 cup brown sugar packed
• 1/4 cup Worcestershire sauce
• 2 tablespoons yellow mustard
• 2 tablespoons poppy seeds
• 1/2 teaspoon Kosher salt
• 2 12- count packages King’s Hawaiian Sweet Rolls
• 16 ounces thinly sliced smoked ham
• 12 slices Provolone which is usually around 8 ounces

Instructions

• Preheat the oven to 350 degrees.
• In a small sauce pan over medium heat, combine the butter, brown sugar, Worcestershire sauce, mustard, poppy seeds, and Kosher salt. Cook until the butter is melted and the sauce begins to gently simmer. You are simply trying to melt the butter and dissolve the brown sugar. It does not need to simmer for very long. Once the sauce is finished, I like to transfer it to a 2-cup glass measuring cup for easy pouring.
• If you are baking the Hot Hammies on a sheet tray, I suggest lining it with foil for easier clean up. Alternatively, you can prepare these in disposable 9X13 foil pans which will make for easy transport or freezing. Each foil pan will hold 12 sandwiches. Whatever kind of pan you use, I highly suggest spraying the bottom with non-stick cooking spray.
• Before you begin assembling the sandwiches, take the ham, cheese, and buns out of their packaging. This will make it easier to grab what you need.
• Using a serrated knife, slice the buns in half. You can slice each bun individually, but what I like to do is keep the buns attached to each other in groups of twelve. I slice the entire block of twelve buns without separating them. Either way will work.
• To assemble, place the bottom of the buns on your sheet tray (or foil pan). Pour half of the sauce on the bottom layer of the bread. It may seem like too much sauce, but the bread will soak it up.
• First, add half of the cheese on top of the sauced bread, overlapping the cheese or tearing slices in half if needed. Next add all of the ham, evenly distributing it over the bread. Finally, add the second half of the cheese slices on top of the ham.
• Top the final layer of cheese with the top half of the buns. Pour the remaining sauce over the top of the sandwiches. Use up all of the sauce!
• Bake the sandwiches, uncovered, for 20 to 30 minutes or until the cheese is melted and the sauce is beginning to caramelize on the bottom of the pan. Use a knife or a sharp spatula to cut the sandwiches into individual servings and enjoy!

Notes

Freezing Notes:
If you are freezing these, I suggest freezing the sandwiches before baking. When you are ready to enjoy them, thaw the sandwiches overnight in the fridge, and then bake as described.