Tag Archives: ham

Funeral Sandwiches ~ Ham & Cheese Sliders

Screen Shot 2015-08-22 at 10.02.48 AMFirst things first: why are these called “funeral sandwiches?” In short, I don’t know, but I’d guess it’s because the only time you wouldn’t feel guilty about stuffing this many lip-smacking nitrates into your face would be after the death of a loved one. Luckily for you, I eat like I’m in mourning all the time, so let’s dig in.

These are somewhat similar to Ham Delights (though that link is not to the Dot-sanctioned recipe), but Morg voted that these are better, and I agree. The brown sugar and smoked salt really punch these up. Plus they’re just the right mix of sloppy and fancy, and that’s the way we do things here at Nummy.

1 pkg (12) Hawaiian buns
1 1/2 pkgs sliced ham
1 pkg sliced Swiss cheese
1 stick butter
3 tbsp Worcestershire
2 tbsp brown sugar
1 tbsp bourbon
1.5 tbsp minced onions
1 tsp smoked salt (you can use regular salt here if you need to)
white pepper

  1. Layer a few slices of ham and cheese on each bun and place them in a baking pan lined with parchment paper.
  2. Melt together the rest of the ingredients and ladle this mixture over the sandwiches.
  3. Put the sandwiches in the fridge for 24 hours.
  4. When you’re ready to serve, pull the sandwiches out and cut them in half diagonally with a pizza cutter.
  5. Bake uncovered at 350 for 20 minutes.
Advertisements

Leave a comment

Filed under Appetizers, Christmas, Comfort food, Party food

Interim’s Mac and Cheese with Tripp Country Ham & Herb-Parmesan Crust

While I initially thought Todd and Barrett’s enormous crush on Interim was a bit ridiculous, I’ve come to learn it’s totally appropriate. Their mac and cheese – along with pretty much everything else on the menu – is phenomenal. Thanks to The Commercial Appeal’s Jennifer Biggs for getting them to share the recipe here. If I made anything that tasted this good I would probably keep it a secret, but luckily Chef Jackson Kramer’s not a stingy hatemonger like I am, so yea for us!

1 lb. macaroni pasta
2 cups Béchamel*
3 cups cheese blend**
4 oz. country ham
1 tbsp. fresh thyme

*Béchamel:
2 oz. butter
2 oz. flour
1/2 gallon milk
Salt and pepper to taste

Topping:
4 oz. butter
1 cup panko bread crumbs
3 oz. grated Parmesan
1 tbsp. fresh thyme
1 tbsp. Italian parsley

  1. Preheat oven to 450.
  2. Bring a large pot of water to a boil and add a handful of salt. Add the pasta and cook until fully done. Do not worry about cooking it al dente. Cool under cold water and set aside.
  3. Béchamel: Make a roux by adding 2 oz. butter and 2 oz. flour to a pan and cook until thoroughly combined and light brown. Stir in half-gallon of milk and let simmer for 30 minutes. Season with salt and pepper.
  4. Dice the country ham and sauté in a pan for 1 minute.
  5. For the topping, melt the butter and add it to the panko bread crumbs with the Parmesan and herbs.
  6. To finish, combine the pasta, Béchamel, and cheese blend in a large pot. Warm over medium heat until the cheese has totally melted. (if too thick, add a touch of water). Add the thyme and country ham. Season with salt and pepper. Add it to a small casserole dish and sprinkle the bread crumb topping on top. Place in the oven and bake until top is golden brown.

** The cheese blend consists of 1 part Parmesan, 2 parts white cheddar and 2 parts fontina. Makes about 6 casserole servings.

Leave a comment

Filed under Comfort food, Italian food, Pasta, Restaurant Recipes, Side dishes, Southern food, Special Occasion