Best Jalapeño Honey Ham Sandwich Recipes

Honey Glazed Ham Sandwiches image

Provided by Nancy Fuller

Time 5m

Yield 8 servings

Number Of Ingredients 5

8 potato rolls
8 slices honey-glazed ham
8 slices Brie
1 small handful baby arugula
Strawberry jam, for spreading

Steps:

Split the rolls in half. Divide the ham among the bottom halves. Top each biscuit with a thin slice of Brie cheese and a sprinkling of baby arugula. Spread the top halves with some jam, and then sandwich together the halves to serve.

Citrus Jalapeno Glazed Ham image

Provided by Food Network Kitchen

Categories main-dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 6

One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion
2/3 cup fresh lemon juice (3 to 4 lemons)
1/3 cup fresh lime juice (about 4 limes)
1/2 cup hot pepper jelly
1 teaspoon Worcestershire sauce
1 jalapeno, halved, seeded and sliced

Steps:

Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, whisk together the lemon and lime juices, pepper jelly, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush half of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more.

Ham and Cheese Jalapeno Poppers image

Provided by Molly Yeh

Categories appetizer

Time 35m

Yield 16 poppers

Number Of Ingredients 15

6 ounces cream cheese
4 ounces thick-cut ham, chopped
1 cup shredded Swiss cheese
1/2 cup shredded mozzarella
1/2 cup chopped pickles
1 tablespoon Dijon mustard
1 dash cayenne pepper
1 dash paprika
8 jalapenos, stemmed, halved lengthwise and seeded
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
2 tablespoons milk
5 cups buttery crackers, such as Ritz, ground in a food processor
Oil, for frying

Steps:

Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl.
Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs.
Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs.
Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F.
Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes.