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Opa’s Smoked Meats • Small Batch. Craft Made. German Tradition Since 1947
Ham & Cheddar Sliders with Opa's Boneless Peppered Ham
Ham & Cheddar Sliders with Opa's Boneless Peppered Ham
Opa's Smoked Meats
12
10 minutes
20 minutes
American
Appetizer
Hawaiian rolls and smoked ham is a classic pairing, and this recipe takes it as seriously as the combination deserves. Opa's Boneless Peppered Ham — savory and deeply smoky with a black-pepper crust, no glaze, no sweetness — gets layered with sharp cheddar on soft rolls, then the whole tray goes into the oven under a butter-mustard-Worcestershire glaze that soaks into the tops and turns them golden, sticky, and pull-apart perfect. They disappear in the time it takes to set the table. Make two trays.
Ingredients
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- 1 package (12 count) Hawaiian sweet rolls
- 1 lb Opa's Boneless Peppered Ham, shaved or thinly sliced
- 12 slices sharp cheddar cheese (or Swiss, if you want a milder melt)
- Dill pickle slices (optional but recommended)
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- 1/4 cup unsalted butter, melted
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp poppy seeds (optional)
Directions
- Preheat the oven. 350°F.
- Slice the rolls as a block. Keep the Hawaiian rolls connected. Use a long serrated knife to slice the entire block in half horizontally — so you have a top slab and a bottom slab. Place the bottom slab cut-side up in a 9x13 baking dish or on a parchment-lined sheet pan.
- Layer. Arrange the shaved Opa's Boneless Peppered Ham evenly across the bottom slab. Don't be shy — the ham is the whole point of the slider. Layer the cheddar slices over the ham, edges overlapping to cover the whole surface. Add a few dill pickle slices if using. Place the top slab of rolls back on top.
- Make the glaze. Whisk together the melted butter, Dijon mustard, whole-grain mustard, Worcestershire sauce, onion powder, garlic powder, and poppy seeds if using. Stir well — the mustards and butter want to separate.
- Glaze the tops. Pour the glaze evenly over the top of the rolls, letting it soak into the bread and run down the sides. Every roll should get some.
- Bake. Cover the tray loosely with foil and bake 10 minutes. Remove the foil and bake another 8-10 minutes, until the tops are deeply golden and the cheese is fully melted and visible at the edges.
- Rest and serve. Let the tray rest 3 minutes out of the oven — this gives the cheese a moment to set and the bread a moment to absorb the last of the glaze. Pull apart at the roll seams or slice with a serrated knife. Serve warm.