Mississippi Sin Ham Sliders

by Sheryl

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 18 sliders

These addictively good melty and cheesy ham sliders are my easy pick-me-up and my favourite party appetizers. Super easy to assemble and a huge hit in any crowd!

INGREDIENTS

½ lb Hatfield Thick-Cut Hardwood Smoked Bacon
1 3-lb Hatfield Classic Boneless Ham
8 oz. cream cheese, softened
1 10-oz. block yellow cheddar cheese, shredded (about 3 c.)
1 8-oz. container sour cream
1 c. mayonnaise
½ c. scallions minced small, tops and bottoms (3–4 scallions)
Dash of your favourite hot sauce
1 tsp Worcestershire sauce
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp onion powder
1 tsp garlic powder
1½ dozen soft pull-apart slider rolls
2 tbsp butter, melted

How to make Mississippi Sin Ham Sliders

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: On a parchment-lined sheet tray, lay the bacon out. Place in the preheated oven and bake for about 15 to 20 minutes until crisp. When done, transfer on paper towels to drain. Once the bacon is cool enough to handle, chop them into small pieces, then set aside. Make sure to leave the oven on.

Step 3: Slice the whole ham into thin slices using a very sharp slicing knife and set aside.

Step 4: Place the softened cream cheese, shredded cheddar cheese, sour cream, mayonnaise, scallions, hot sauce, Worcestershire sauce, salt, pepper, onion powder, and garlic powder in a large bowl. Add in the cooked bacon and combine.

Step 5: In half, slice the rolls, then distribute the spread between the tops and bottoms of the 18 rolls, top each with ham, fold the larger pieces to fit the roll size, and cover with the roll tops.

Step 6: Into a 9 x 13-inch baking pan or larger pan, snuggle the sliders. And meted butter, brush the tops, then tent the dish using parchment and foil. Place in the oven and bake for about 10 minutes. Remove the cover and bake for another 15 minutes. When done, take the dish out of the oven and serve the sliders immediately. Enjoy!

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