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Hawaiian Bun Kurobuta Ham Sliders

By: Sarah Kelly

This recipe is quick and easy and the finished sliders are a fun centerpiece for your big game table. Once you’ve mastered this recipe, you can add it to your party repertoire. Follow the exact method with different ingredients for multiple variations. It works great with left over roast beef or any leftover meat you have on hand.  

This recipe is for 12 sliders. If you want to make 24, just do the steps of the recipe times two. One SRF half boneless ham makes 24 sliders.

Ingredients

Kurobuta Ham Sliders

  • 1 SRF Half Boneless Kurobuta ham Buy Now
  • 8 slices Swiss, Jarlesburg or Havarti cheese
  • ¼ cup mayo
  • ¼ cup Dijon mustard
  • 12 Hawaiian buns
  • Glaze:
  • ½ cup butter
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons poppy seeds
  • 4 tablespoons grated parmesan cheese

Kurobuta Ham Sliders

Heat the oven to 350°F.
Slice the ham from the butt (tip) down, creating 2 equal size pieces. Wrap one half to use later or use both for 24 sliders. Place the part of the wide flat side on a cutting board. Thinly slice with a sharp knife starting with the widest section and ending at the butt.
Slice a 12 pack of Hawaiian rolls in half, separating the bottoms from the tops but keep the side pieces connected. Layout top (1 big piece) and the bottom (1 big piece).
Spread the mayonnaise and mustard on each side. On the bottom half evenly spread ⅔ of the ham slices evenly coating the bottom bread. Overlap 8 pieces of sliced cheese on top of the ham. Layer the remaining ham over the top of the cheese and put the top half of the bread on top. This should now look like one big sandwich. Place on a parchment lined cookie sheet.
In a microwave or small pot combine all glaze ingredients except the cheese. Heat until melted but not cooked. Brush the warm butter sauce over the tops of the buns. Use the entire amount. Sprinkle the butter topped “sandwich” with parmesan cheese.
Cover with foil, loosely and place place in the hot oven for 15 to 20 minutes until warm and bubbly and you see the cheese melt
Take out of the oven. Use a large spatula and transfer the big sandwich carefully without breaking it to a serving platter or use the parchment paper to lift up and gently guide to transfer to the platter.
Gently tear some sliders into single sandwiches with your hands to give your guests some direction - OR - run a knife through gently making it easier for your guests to grab. The idea is to maintain the integrity of this big sandwich for its aesthetics.
Serve as is or with a side of mustard and pickles.