Home » Keisha Pittman: Glorified Petit Jean Meats Ham Sandwiches {Foodie Friday}

Keisha Pittman: Glorified Petit Jean Meats Ham Sandwiches {Foodie Friday}

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats.  Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.

This weekend, many of us will gather with family and friends. There will be new Sunday dresses, Easter egg hunts and HAM!

If your family is like mine, there will be a big buffet with lots of white things, a few green things and a gigantic HAM that you haven’t seen the likes of, well since Christmas.

My mom makes sure we don’t waste anything after a big family day and that means interesting combinations of mac ‘n cheese, green beans and HAM. Seriously, she loves leftover night. Sometimes everything went on the kitchen counter with a pile of 4 plates and you just went through and picked out what you want (can you tell it was not my favorite dinner night….)

But, not this year…Glorified HAM Ssandwiches to the rescue. I had this recipe the first time when I lived in Arkadelphia. It was the best thing to feed hungry collegekids.  It’s always good, always a luxurious flavor and never (ever) disappoints. I mean;  how can you go wrong with Hawaiian Sweet rolls covered with butter and brown sugar!

This weekend it’s the perfect way to take care of that leftover Ham. Or, the perfect way to use Petit Jean Ham (in any form)…any day of the week. What I love most about this recipe are all the variations. I mean; it’s almost a competition with Sonic for the number of combinations!

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

Whatever you do…make 2 pans…you are going to want to eat for 2 on this one!

 

Glorified Ham Sandwiches
Write a review
Print
Ingredients
  1. 12 count large King’s Hawaiian Dinner Rolls
  2. 1 pound sliced ham
  3. 12 pieces sliced Swiss cheese
  4. ½ cup butter (1 stick)
  5. 2 Tablespoon brown sugar
  6. 1 Tablespoon yellow mustard
  7. 1 Tablespoon Worcestershire Sauce
  8. 1 Tablespoon poppy seeds
Instructions
  1. Preheat oven to 350.
  2. 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)
  3. Place 6 slices of cheese on top of bottom of rolls.
  4. Cover with HAM, layering evenly.
  5. Place 6 more slices of cheese on top if ham. Cover with tops of rolls.
  6. In a medium sauce pan, combine butter, brown sugar, Worcestershire sauce and mustard.
  7. Bring to a boil over medium heat. Remove from heat.
  8. Add poppy seeds and pour over rolls making sure to cover tops of rolls as it spreads to bottom of pan.
  9. Bake at 350 for 15 minutes on the middle rack of the oven.
  10. If you are cooking multiple pans, cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes.
  11. Cut rolls apart and serve hot. Enjoy the ooey, gooey yumminess.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/

Getting to Know our ARWB Foodies

KeishaKeisha Pittman
BigPittStop

Twitter – @bigpittstop

instagram – @bigpittstop

Facebook – Personal or Blog
Pinterest – /bigpittstop


What food reminds you of childhood?

Anything baked. My mom is a baker and she learned it all from her mom. The way they both expressed love was with yummy baked goodies. cookies, pies, cakes. It didn’t matter.

Also, Salisbury steak has to sneak in there. It was my favorite meal at daycare. Anytime my mom, sister and I are together this conversation comes up. And, yes we are talking about the “soy” patties covered with cafeteria brown gravy.

 What is your favorite international cuisine?
Mexican is my first response, but since I’m really thinking Tex Mex I’m not sure it fits! I’m learning to love Thai food, something I didn’t even know existed until I moved to Northwest Arkansas. And, a new friend has introduced me to Bul-gogi, a Korean BBQ dish.

But, when I think about “International” food experiences, I’m taken back to my trip to Italy with my sister. We were determined to find the best Carbonara in the country, or a tleast that Venice, Florence and Rome had to offer. One of us ordered the dish at every sit down restaurant we attend (mostly because we knew what I was). I still dream about the meal at the blue awning restaurant next to St. Mark’s Cathedral. It was muy delicioso!

What is always in your refrigerator at home?
salsa, flavored creamer, balsamic vinaigrette and a block of cream cheese.

What is your most used cookbook?
“Mama Made it and So Do I” – a collection of my mother’s recipes! When I was first out of college, I was broke but thoughtful. It took me a couple years, but I typed up all my mother’s recipes and put them in a bound book. I was smart enough to make us all a copy and a few extras that we have to access now that we have dripped brownie batter and spaghetti sauce on the pages of the original copy!

And, I’d be remise not to include allrecipes.com – my digital cookbook when I get to the store and realize I have forgotten to add the ingredients of what I’m cooking to my shopping list!

What is your favorite kitchen gadget?
Kitchen Aid Mixer – most used
Garlic Press – most fascinating

Do you have a favorite food indulgence?  
Brownies, chips and salsa, homemade frittatas and caprese salad, anything buffalo chicken, or covered with butter! So, maybe….

What is your go-to ingredient that you use time and time again?
Cream cheese, Tony Chachere’s and those herb pastes in a tube (Cilantro and Basil)

What is your favorite food meal to cook at home
Spaghetti with mini penne – must be homemade meat sauce and wheat pasta. Served with mixed power greens, balsamic dressing and garlic toast – the cheap kind covered with cheese!

 What is a cooking tip that you would like to share with beginning cooks?
Read a recipe – taste it – make it your own
Your grandmother’s recipes are the best ones you will ever have
Make a mess – the food will taste better

When you’re not cooking, what are your favorite pastimes?
Writing, offering my opinion, mentoring, sewing, drinking too much coffee and taking pictures of “things”

 What else would you like us to know about you? 

I’m an open book. I can talk to a brick wall. I’m a 7-year cancer survivor. I don’t like snow days. I know that life is not about me; it’s about the journey God has me on for His glory. I’m most grateful for community and the gift of friendship. I like to sprinkle sunshine dust!

 

Related Posts Plugin for WordPress, Blogger...

One comment

  1. Jamie says:

    This recipe sounds delicious! I can’t eat smoked meat so I would make sure to get Black Forest ham but I think it would still taste good.

Comments are closed.