You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve.
1 shank-end smoked ham, about 5 lbs.
1 Tb. butter
2 Tbs. peeled and minced fresh ginger
3 Tbs. dark rum, bourbon or fresh orange juice
1/2 cup bitter orange marmalade
1 Tbs. Dijon mustard
Position a rack in the lower third of an oven and preheat to 325°F. Line a roasting pan with aluminum foil and place a roasting rack in the pan.
Using a sharp knife, score the fat on the ham in a crosshatch pattern, creating 1 1/2-inch diamond shapes. Place the ham, flat side down, on the rack in the roasting pan. Add 2 cups water to the pan and cover loosely with aluminum foil. Bake until an instant-read thermometer inserted in the thickest part of the ham away from bone registers 125°F, about 1 1/4 hours.
Meanwhile, make the glaze. In a small saucepan, melt the butter over medium heat. Add the ginger and cook, stirring occasionally, until it softens, about 2 minutes. Add the rum and boil until it is reduced by half, about 2 minutes. Stir in the marmalade and mustard and bring to a boil, then remove from the heat and set aside to cool.
Remove the ham from the oven and discard the foil on top. Increase the oven temperature to 400°F. Spread the glaze all over the ham, forcing some of it into the scoring marks. Return to the oven and bake, uncovered, until the glaze melts onto the ham, about 15 minutes.
Transfer the glazed ham to a carving board. Let stand for 15 minutes, then carve into slices parallel to the bone. Serve hot or warm. Serves 12.
1 ham bone with some meat left on, or two-three ham hocks
1 tbsp vinegar
2 cups Navy, Northern beans or mixed beans (I used Polish beans)
8 cups water
2 cloves garlic,whole or minced
2 bay leaves
small handful of parsley
1 large onion, chopped
Salt and pepper, to taste
2-3 carrots, sliced
2-3 medium potatoes, cubed
Soak beans overnight in warm water or water and vinegar. Put bones and other ingredients except carrots and potatoes in pot and simmer on low for at least four hours. I prefer all day. Add additional water as needed.
About an hour before serving, remove bones and pick off meat, return meat to pot. Remove parsley stems. If you want a meatier soup, you can add a little extra ham at this point. Add carrots and potatoes and cook soup until tender. Remove bay leaf before serving.