Code Boyfriend and I spend Easter on our roommate A’s family farm. Her parents don’t eat leftovers, so the three of us got send home with 5 pounds of ham.
This ham promptly got thrown into the freezer so it didn’t go bad. And out of sight, out of mind…
After a couple weeks, I remembered we had it in there, and decided to try a Hawaiian sandwich. This may have been the best ham sandwich I’ve ever had.
There aren’t many pictures because I didn’t think I would want to do a post on something so… simple? But after tasting it, I snapped a few pictures to share it here.
I hope this reminds someone to pull the Easter ham out of their freezer.
English Muffin Hawaiian Sandwich
- Leftover Ham
- Sliced Pineapple
- Whole Grain English Muffins
- 1 Brown Sugar Bourbon Glaze
Brown Sugar Bourbon Glaze
- 1 Part Bourbon
- 3 Parts Brown Sugar
- 3 Parts Pineapple Juice
This recipe can be altered for as many sandwiches as you need. I made about 1 cup of the glaze, which would be enough for the ham and pineapple for about 6 sandwiches.
Combine the bourbon, brown sugar, and pineapple juice in a small sauce pan. Heat to dissolve the sugar.
Then, heat a non-stick frying pan over medium heat. As much as I love cast iron, I would have hated to clean the caramel off of it.
Once the frying pan and glaze are hot, slice the ham, and dip into the glaze. Ensure the ham is coated.
Move the glazed ham on to the hot frying pan. Heat until both sides have developed a beautiful caramel color. Repeat with the remaining slices of ham, and a slice of pineapple for each sandwich.
Ensure the pineapple have the caramel color too. You’ll be glad you did. If you make entra glaze and have extra pineapple, pour the glaze into the frying pan, and let reduce with the remaining pineapple slices. These were like eating the best part of pineapple upside down cake.
Sorry for the sparseness of the pictures. I hope the ones I did get do this amazing sandwich justice.