Wednesday, February 13, 2013

Let it Slide

It seems as though every time I come home from my parents' house, I have at least 1 new recipe in tow. See also: Tarragon Tuna Melts, Orange-Pumpkin Roulade and Creamy Brussels Sprouts. My mother has a knack for finding wonderful new things for us to gobble up around the holidays, so when she set out these Ham Sliders as part of our Christmas Eve Smorgasbord* they did not last long at all. Crunchy outsides because of a brown sugary glaze, ham and gooey cheese goodness on the inside and a little bit of zip from the pepper jelly spread onto the bottom roll.
I have re-created this recipe twice already at home in the last month and a half, and it will become a party staple. I almost built a whole Super Bowl shindig around these, until we realized we didn't have the energy to get a full on party put together this year!
1/8 cup butter, melted
2 Tbs flour
1 cup pepper jelly
24 dinner rolls
nonstick cooking spray
1 1/2 pounds thinly sliced deli ham
12 oz. cheddar cheese, thinly sliced

1/4 cup butter
1/8 cup packed brown sugar
2 tsp. yellow mustard
1 tsp. Worcestershire sauce

Combine melted butter, flour and jelly in small bowl and set aside. Cut rolls in half and lay bottoms on greased 13x9 pans. Spread each roll bottom with 1 tsp. of the jelly mixture. Divide ham and cheese amongst rolls and add tops. In a small saucepan, melt the 1/4 cup butter over medium heat. Remove from heat, stir in brown sugar, mustard and Worcestershire sauce. Using a pastry brush, coat roll tops with glaze. Bake at 350 for about 20 minutes or until cheese is melted and sliders are heated through (this ran at about 12 minutes for us, our oven gets very hot).

You can make these ahead of time and wrap the pan in plastic wrap to chill overnight before adding the glaze topping the next day. 
I should note that the original recipe from the December 2012 Midwest Living features poppy seeds on the top and asks for pineapple or apricot jam in place of the homemade pepper jelly Mom has stocked us with. We also halved the amount of butter and glaze ingredients and still found ourselves with plenty. I am starting to catch on that every time I make frosting, glaze, filling, etc I always have way too much in the end so tend to halve it and make more if needed.

*our Christmas Eve Smorgasbord was our growing-up tradition. While the day we celebrated Christmas featured a heavy dinner of seafood and steak, our December 24 was filled with cocktail weenies, cheese and crackers, vegetable trays and the ubiquitous tin of sardines I made a point never to touch. I should also note that this year's Christmas Eve was celebrated a few days early - we take what we can get nowadays for the whole family to get together!

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