Boiled and Roast Ham Sandwich Recipes

Ham sandwiches - like any sandwiches - can be as simple or as adventurous as you wish them to be. They are great for taking to school or work as packed lunches, perfect as quick, simple and satisfying snacks, or can even be served in a more substantial form with a starch accompaniment such as homemade fries or chips as a main meal. Ham sandwiches can be made with leftover ham, cold cuts of ham or even ham specifically cooked for making sandwiches. This page will look at a number of creative suggestions for making ham sandwiches, as well as an easy way to poach and roast rolled pieces of supermarket ham to delicious perfection for the express purpose of making sandwiches.

This simple sandwich was prepared when the ham was still warm and the wonderful smells made it necessary to have at least a small taste of the cooked meat...

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: One ham sandwich

• 2 slices of bread
• Butter (optional)
• Sliced ham as required
• 2 cherry tomatoes, sliced
• 6 slices of cucumber
• Salt and white pepper
• 2 basil leaves, rolled and shredded

1. Butter a couple of slices of bread and slice a little bit off the ham. Lay it on one of the slices of bread.
2. Place the cucumber and tomato slices on top of the ham and season very lightly with salt and pepper.
3. Scatter with the shredded basil leaves, sit the top in place and cut as desired to serve.

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: One sandwich

• 2 tablespoons finely diced cooked ham
• 1 tablespoon frozen peas
• 1 teaspoon Dijon mustard
• Black pepper
• 2 slices of bread
• Butter
• Tablespoon of salsa to serve
• Basil sprig to garnish

1. Put the ham, peas and Dijon mustard in to a bowl. Season with balck pepper. Stir to fully combine.
2. Put your sandwich toaster on to preheat and butter the slices of bread on one side only.
3. When the sandwich toaster is hot, lay the first slice of bread buttered side down on one of the hot plates. Evenly spread the ham mix over it, leaving a narrow border all the way around. Don't overfill - if you have any left over, use it for another toastie!
4. Put the second slice of bread on top buttered side up and close the toaster.
5. Different sandwich toasters take different times to make the perfect toasted sandwich. In this instance, five minutes saw the sandwich cooked to the extent that was desired.
6. Trim the uneven or burned edges off the sandwich and half in preparation for service.

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: One sandwcih

• 2 half inch thick slices of cooked ham
• 2 tablespoons self-raising/rising flour
• Salt
• Cold water
• 1 soft bread roll
• Squeeze of garlic and herb salad dressing, or similar (optional)
• Chopped chives to garnish (optional)

1. Spoon the flour in to a deep plate or wide bottomed bowl. Season with salt. Very slowly, begin adding cold water as you whisk with a fork until you have a batter the consistency of thick cream.
2. Heat an inch and a half to two inches of vegetable oil in a deep frying pan. It needs to be fairly hot.
3. Dip the ham slices in the batter. Hold them above the bowl for a second or two to let the excess drip off before carefully lowering them one at a time in to the hot oil.
4. The fritters should be fried for about five minutes until the batter is nicely coloured and crisp. Turn them carefully halfway through cooking.
5. Lift the fritters to a kitchen paper covered plate to drain.
6. Slice the bread roll in half and lay the fritters on the bottom half. Drizzle with the dressing, scatter with the chopped chives and put the top of the roll in place.

Prep time: 3 min

Cook time: 2 min

Ready in: 5 min

Yields: One sandwich

• 1 sun dried tomato ciabatta bread roll
• 1 thick slice cooked ham
• 3 thin slices spicy pepper cheese
• 2 pickled onions, sliced

1. Slice the ciabatta in half and lightly toast both cut sides.
2. Lay the ham slice on the bottom half of the roll, followed by the cheese and the pickled onions.
3. Put the top on the roll and serve.

Prep time: 15 min

Cook time: 2 hours

Ready in: 2 hours 15 min

Yields: 4 to 6 sandwiches

• 2 pound piece of boneless, rolled smoked ham
• Olive oil
• Black pepper

1. Put your oven on to preheat to 400F/200C.
2. Lay a large sheet of tinfoil on a roasting tray and drizzle with olive oil.
3. Season the ham with black pepper and lay it in the centre of the foil. Wrap in to a sealed but loose package.
4. Cook in the oven for two hours, uncovering the ham by (carefully!) peeling back the tinfoil for the last twenty minutes.
5. Lift the cooked ham to a deep plate, cover and leave to rest for a minimum of fifteen minutes.
6. The ham could be sliced but in this instance it was carefully shredded like pulled pork with two forks.

This simple sandwich creation was again a "sampler" of the still warm ham.

Prep time: 2 min

Cook time: n/a

Ready in: 2 min

Yields: One sandwich

• 1 soft bread roll
• Small handful of shredded smoked ham
• Teaspoon of piccalilli

1. Open up the roll and lay the ham on the bottom half.
2. Spoon on the piccalilli, close the roll and enjoy.

Prep time: 2 min

Cook time: 5 min

Ready in: 7 min

Yields: Two mini sub sandwiches

• Generous handful of shredded smoked ham
• Little bit of vegetable oil
• 5 ounce pack of spicy szechuan tomato stir fry sauce
• 2 mini sub bread rolls

1. Pour a little oil in to a frying pan and bring up to a medium heat.
2. Put the ham in the pan and turn up the heat. Stir fry for a couple of minutes.
3. Add the spicy szechuan sauce to the pan and stir for another couple of minutes to heat through.
4. Slice the sub rolls open and spoon on the hot ham mix.

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: One sandwich

• 1 pain rustica bread roll
• 1 tablespoon soft cream cheese
• Generous handful of shredded smoked ham
• 1 pineapple ring, roughly chopped
• Generous handful mixed green salad leaves to serve

1. Slice the pain rustica in half.
2. Spread half the cream cheese over each cut side of the roll.
3. Arrange the ham on the bottom half of the roll and place the pineapple pieces on at even intervals.
4. Serve on a plate with the green salad leaves.