This Crockpot Ham & White Bean Soup is an easier, set it and forget it, variation of the classic. It’s super simple with a very short ingredient list. It makes it quite a delightful surprise when you first dig in and discover just how incredibly flavorful it is.
These sliders. If you’ve seen them floating around the web, but haven’t given them a try yet, now’s the time to get to it. They really are that good. After my first bite, I could’ve kicked my own self for dragging my feet for so long.
Ooey, gooey finger-lickin’ good. Yes, that’s exactly what these sandwiches are. Prepare for the deliciousness. I think we can all agree that when cheese is involved with any meat, it’s pretty much a wonderful thing. Ham and cheese may be a beloved classic, and most definitely a wonderful thing, but add in the poppy seed mustard butter onion sauce thing and it’s umm, wow! The sauce is what really knocks this one out of the park.
So they’re yummy, and super simple to assemble, two things that don’t always go hand-in-hand in the kitchen. Doesn’t that just make them perfect for even your busiest days or nights?
The sons’ and the hubs drool over these things now, even the leftovers (if there are any the next day, which is rare). Are you thinking it sounds great, but bummed because you don’t have tiny any pretty petite buns on hand? If you’ve got some kind of larger bun, you’re in luck. I’ve made these on kaiser rolls, dinner rolls, and once even on hamburger buns with the same drool-worthy results.
Game day, brunch, a regular party, dinner, even a hot lunch. Whatever the occasion these bad boys will be the stars of the show.
Don’t want any pressure? Great. The sandwiches can be made up to a day in advance. Just don’t fix and sauce ’em until you’re ready to heat and serve. Otherwise, you’re going to end up with mush. And I haven’t met a ‘mush’ yet that I actually liked.
Hot Ham & Cheese Sliders
24 Hawaiian rolls or slider buns
24 pieces of ham, regular or honey flavored
24 slices of Swiss cheese
2/3 cup mayonnaise
Poppy Seed Mustard Sauce:
1 tbsp poppy seeds
1½ tbsp yellow mustard
½ cup butter, melted
1 tbsp minced onion
½ tsp Worcestershire sauce
1. Spread the mayo onto both sides of the center of each roll. Place a slice of ham and a slice of cheese inside of each roll. Close the rolls and place them close together into a large baking dish, or onto a heavy cookie sheet.
2. In a medium bowl, whisk together all of the sauce ingredients until evenly combined. Pour the sauce as evenly as possible overtop all of the sandwiches. If you don’t want to use all of the sauce that’s ok. Just make sure to use enough to cover the tops of the rolls. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is nice and melted. Uncover and cook for 2 additional minutes or until tops are slightly browned and crisped. Serve warm.
I love my Christmas ham. I truly do. It wouldn’t seem like Christmas dinner without it. Even more than a good ham, I love all the leftovers! Typically I dice them up and bag them in meal-sized portions and stock my freezer with them. Even the fat and bone gets saved for flavoring beans and the like. This healthy ham and lentil soup is one of my favorite recipes to use leftover ham in. Hearty and heart-healthy, it’s a perfect after the holidays meal. Once you’re done chopping, walk away while it simmers and relax as the flavors slowly combine. Are you sticking with yoga pants after indulging just a little too much in the past week? Lentils are low in fat, but high in protein and fiber. A perfect way to fill up and fuel up without worrying. Take a deep breath, enjoy a warm bowl of soup, and smile. You’ve made it through another chaotic holiday intact.
Healthy Ham & Lentil Soup
recipe originally from Closet Cooking
1 tablespoon olive oil
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups ham broth, chicken broth or chicken stock
1 cup lentils
2 cups ham, diced
1 ham bone (optional)
1 teaspoon oregano
1 bay leaf
1 teaspoon thyme
pepper to taste
1 bunch spinach, rinsed, trimmed and roughly chopped
1. Heat the oil in a large sauce pan.
2. Add the onions, carrot and celery and saute until tender, about 10-15 minutes.
3. Add the garlic and saute until fragrant, a few minutes.
4. Add the stock, lentils, ham, ham bone, oregano, bay leaf and thyme and simmer, covered on low heat for an hour.
Remove from heat and stir in the spinach.