Sweet & Spicy Post-Easter Ham Sandwich

Sweet and Spicy Ham Sandwich

I love Easter dinner…but I might love Easter leftovers even more!

Yesterday we slow-smoked a beauty of a ham in our Traeger, and finished it with an orange/maple glaze.

Sweet and Spicy Ham SandwichEven while we were enjoying the meal, all I was thinking was…”Man, this is going to make an awesome sandwich tomorrow!”

Turns out I was right. Sweet, hot, salty, and savory…this sandwich has it all.

Cabot Hot Habanero Cheddar adds just the right amount of fire to wake up your taste-buds and balance the sweetness of the marmalade.


Chef Perry

Ultimate Post-Easter Ham Sandwich
1 – 6″ baguette
4-6 oz leftover baked ham slices, warmed
2 oz Cabot Hot Habanero Cheddar
2 Tbs. Orange Marmalade

Split and toast baguette under broiler (on high) until just lightly browned.

Sweet and Spicy Ham Sandwich

Place ham slices on bottom half of baguette, and spread ham with marmalade. Top the other half of the baguette with thin slices of cheese.

Sweet and Spicy Ham Sandwich

Place back under broiler until cheese has melted and marmalade is bubbly.

Sweet and Spicy Ham Sandwich

Remove the sandwich from the oven and spread the marmalade more evenly, if necessary.

Fold sandwich to close, and serve immediately.


Tips & Recipes for an Amazing Easter Dinner (and leftovers!)

It’s almost Easter!

Here are some of the best recipes, menus, and leftovers tips we’ve put together over the last few years…

Just click on the picture to view each post!

Happy Easter!

Chef Perry

Lamb Easter Dinner

Garlic and Rosemary Leg of Lamb, Potato, Leek, and Asparagus Gratin, Strawberry Spinach Salad, and Petits Pots de Crème au Chocolat.

Easter Ham Dinner

Honey Baked Ham with Roasted New Potatoes & Green Beans

Reheating Turkeys and Hams

Reheating Turkeys and Hams

Leftover Easter Egg Recipes

Leftover Easter Egg Recipes


Easy Southern Greens

As I’ve mentioned before, I’m originally from the south, and I love my southern food. One of my favorite is greens and ham.

Served as a side dish with ribs, fried chicken or catfish, you name it, I love it!

Easy Greens RecipeHere’s a super-simple recipe I whipped up the other night. As I didn’t have a handy ham-hock, I substituted by using some Better Than Bullion ham base.

Now, I love BTB, but I’d never used the ham flavor before…lemme tell ya…it’s awesome!

Turned out one of the best batched of greens I’ve ever made, and I didn’t have to cook it 8 hours to get the hocks to cook down.  For this dish I used a combination of kale and red chard…lovely stuff. Oh, and I cooked up a HUGE batch, so if that looks like a lot of bacon in the photos…it is.

If you want a real taste of the south, but are pressed for time, I definitely recommend this recipe…look for it on an upcoming hautemealz meal plan!


Chef Perry

Greens8Easy Southern Greens

Serves 4
4 slices thick bacon
1-2 lbs greens (collard, kale, chard, or a mix)
1 tsp. black pepper
4 cups water
5 tsp. Better than Bullion Ham Base

1/2 tsp red pepper flakes for an extra zing.
1/2 cup chopped white onions
4 Tbsp. red wine vinegar
Hot sauce

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Mise en Place

Greens3 - Copy

Rinse greens thoroughly, remove tough ribs and stems, and chop leaves. Cut stems into 1 inch pieces. Combine water and ham base to make ham broth. Chop onions. Slice bacon.

Prepare the Dish


Cook the bacon in a skillet until the fat renders and bacon becomes translucent. (Do not drain!)


Transfer bacon and dripping to a large pot over medium heat, add the onions and cook until softened.

Greens4 - Copy

Add greens, stems, pepper flakes (optional), pepper, and ham broth.


Simmer over over medium heat for 45-60 minutes.

Serve greens drained (or not) with minced onion, vinegar and Tabasco, if desired. You can also add a splash of red wine vinegar of hot sauce (or both!)

LikkerPS – Half of the awesomeness of southern-style greens is the potlikker.

Potlikker is the amazingly flavorful broth of the ham stock and cooked down greens. You definitely want some crusty bread or (preferably) a good  savory cornbread to mop it up.

Only a “damnyankee” would throw out the potlikker!


Ham & Turkey Cassoulet


hautemealz.com is more than just a business for us, it’s a means of helping and supporting our community and those who need us most, by doing what we love…feeding hungry folks. In fact, a significant portion of our subscription income sponsors and supports charities and non-profits that share this goal.

Today we had the opportunity to cook, once again, for some of our favorite people, the staff and visitors at The Father’s Heart Street Ministry, in Oregon City. On the menu today was Ham & Turkey Cassoulet (because, well…we had a ham and a turkey, lol).

Continue reading