Leftover Easter Ham Part 1

 

The best part about Easter dinner, for me, at least, is the leftover ham and all the things I can make with it. I love trying new ham recipes every year. This one is a recipe that I thought was good, but my husband found quite addicting. He couldn't get enough of this. My kids, of course, wouldn't even touch it. So, to each his own, I guess!

Pineapple-Dijon Ham Sandwiches

Ingredients:

2 pounds fully cooked ham, cut into 1/2-inch cubes
1 can (20 ounces) crushed pineapple, undrained
1 medium green pepper, finely chopped
3/4 cup packed brown sugar
1/4 cup finely chopped onion
1/4 cup Dijon mustard
1 tablespoon dried minced onion
10 hamburger buns, split
10 slices Swiss cheese
Additional Dijon mustard, optional

Directions:

In a greased 4-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 3-4 hours or until heated through.

Preheat broiler. Place bun bottoms and tops on baking sheets, cut side up. Using a slotted spoon, place ham mixture on bottoms; top with cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and tops are toasted. Replace tops. If desired, serve with additional mustard.

Yield: 10 servings.





Source: Taste of Home submitted by Camille Beckstrand of Layton, Utah. You can find it here.

Notes: My husband wanted something different than just hamburger buns, so he got some ciabatta rolls. The meat filling is quite juicy and needs to be served with a slotted spoon, so having a heavier bun was perfect, and perhaps even necessary. A regular hamburger bun--even toasted--would get too soggy with this sandwich filling.