fresh ham

Recipe: Fresh Ham Sandwiches with Jarlsberg

Growing up in Mobile, AL my family had a very basic New Year’s Eve tradition. My father, a deputy sheriff, had worked more than enough fireworks related accidents.  Therefore nothing more volatile than a sparkler was ever part of our celebration. Still we had a tradition-rich New Year’s.

Each of us kids was given a dollar bill to keep in a pocket. The superstition was that if you didn’t have money in your pocket at midnight you’d be broke all year long. Most of the evening was spent playing with whatever toys or games we received for Christmas while my mother was busy in the kitchen preparing the feast for the next day. The usual “good luck” foods like collard greens, black eyed peas, cornbread and a fresh baked ham.

JarlsbergAn hour or so before midnight my father would slice some of the fresh ham and pan fry it for a little caramelization on this old cast iron griddle. Once the ham was browned he would then assemble sandwiches with the ham, mayonnaise and yellow mustard between two slices of white bread.  My mother loved cheese so as a special touch we would add a few slices of Jarlsberg.  The sandwiches would then go on the old griddle until toasty. Simple but truly delicious.

Those ham sandwiches, dripping with melted Jarlsberg, were one of my mother’s favorite meals of the year, I think because it was one of the few she didn’t have to cook herself.  She and I had a wonderful relationship because her eyes were always bigger than her stomach.  My stomach for that matter was always a bottomless pit.

You can make this sandwich yourself using smoked ham but it is better with fresh baked ham, especially if it was baked my mother. The flavor is similar to a Cuban sandwich. Most likely I am a fan of the Cuban because it takes me back to those New Year’s Eves of my childhood.

At midnight, bellies full, we would count down the last ten seconds of the old year before screaming, “Happy New Year!” Kisses and hugs were exchanged and maybe a sip or two of something naughty. Before long we were unconscious, pork and a swallow of Whiskey Sour makes an excellent sedative for a youngster. We needed the rest, too, because the next day would be a torrent of soul food and football, the cornerstones of life.

Sure it was a bland, humdrum way to spend a New Year’s Eve but it is a heck of a lot better than watching a giant Moonpie dangle from a construction crane or dodging drunks on the highway.  It is also one of my most cherished childhood memories.

My dear mother passed away last month and I know that I will never again get to finish the last few bites of her sandwich for her.  But I am happy that at our last Christmas celebration we had all the makings of of those New Year’s sandwiches.  There was ham, mayo, mustard, plain white bread, Jarlsberg and for the last time my mother.

Jarlsberg is the perfect cheese for this sandwich because of its buttery, rich texture and easy melt-ability (New Word!).  It’s nutty undertones go perfectly with creamy mayo and tangy mustard.  You can learn more about Jarlsberg by visiting their blog, or maybe even take in the Eat, Write, Retreat conference this May where they will be one of the sponsors.

You don’t have to wait for New Year’s Eve to make these sandwiches.  They are great for a middle of the week quick meal, a late-night snack or for your Super Bowl or March Madness party.  Check it out.

Griddle Ham Sandwiches with Jarlsberg
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-8
  • 2 pounds baked fresh ham, sliced (may substitute smoked ham)
  • 16 slices white bread
  • 16 slices Jarlsberg or Jarlsberg light
  • Mayonnaise and mustard to taste
  1. Heat a cast iron griddle or skillet to medium heat.
  2. Pan fry the ham until hot. Remove and set aside.
  3. On one slice of of bread put a healthy amount of mayo, on another a heavy amount of mustard. Place the two pieces together to and twist to mix the condiments lightly.
  4. Open the bread back up and add four ounces of ham and two slices of Jarlsberg.
  5. Place the sandwiches on the griddle and cook until toasty, turn and cook until the other side is also toasty.
  6. Repeat until all ingredients are gone.

Recipe: Jezebel Ham

On the day that celebrates the resurrection of the Savior of the World it is common to serve a glazed ham.  I have never understood the correlation between Honey Baked Ham and the salvation of mankind.  I mean, it kind of bucks against the Biblical nature of the holiday after all Leviticus 11:7 tells us that pork is unclean.  Perhaps ham is served because it is an illustration of how tempting sin is.  Speaking of temptation, 1st and 2nd Kings tells us the story of Queen Jezebal who met her end after a lifetime of opulence, greed and excess.  I’m still confused as to where the Easter bunny or Deviled eggs comes in.

Fresh HamTo put a bow on this metaphysical musing I present a ham recipe for your Easter Brunch.  Jezebel Ham is a fresh baked ham glazed in Jezebel sauce.  Jezebel sauce, for the unindoctrinated, is a sweet and spicy melange that embodies the spirit of the Baal worshiping queen of Northern Israel.  It was once a standard of the Southern Sunday dinners of the early 20th century.  Today it remains an eccentric delicacy in Dixie showing up on everything from cream cheese bagels to cheese burgers.

I use the Jezebel sauce to put a zing into the old fashioned glazed ham scenario.  And because unclean pork and a glaze named after pagan roaylty aren’t sinful enough how about braising the whole thing with Jack and Coke?  Lord, forgive me.

Recipe: Jezebel Sauce


  1. 1 jar (16 oz) pineapple preserves
  2. 1 jar (16 oz) apple jelly
  3. 1/2 cup fresh grated horseradish
  4. 3 tablespoons dry mustard
  5. 2 teaspoons coarse ground black pepper
  6. 1 tsp Tabasco sauce (optional)


  1. Combine all ingredients.
  2. Cover and refrigerate at least 4 hours and preferably overnight. Makes about 4 cups.


Jezebel sauce can also be made using apricot preserves instead of pineapple but the latter is more common with ham.

Culinary tradition: USA (Southern)

Recipe: Jezebel Ham


  1. 1 (8-10 pound) fresh ham (shank and leg of pork)
  2. 2 teaspoons salt
  3. 1 teaspoon Cajun seasoning
  4. 1/2 teaspoon ground black pepper
  5. 1/4 teaspoon cayenne (may omit if using Tabasco in Jezebel sauce)
  6. 1 cup Jezebel sauce
  7. 1/2 cup Jack Daniels Old #7 Tennessee Whiskey
  8. 4 cups Coke (no Pepsi will not do)


  1. Score the skin of the ham with a knife to make parallel 1/2-inch-deep cuts. Turn the ham and repeat to make a diamond pattern.
  2. Combine the salt, Cajun seasoning, pepper and cayenne (if using) in a small bowl . Vigorously rub evenly over the ham. Place the ham with the scored side up into a large roasting pan.
  3. Spackle with Jezebel over the entire ham. Pour 2 cups of Coke into the bottom of the roasting pan and bake for 1 hour.
  4. Combine the Jack and the remaining 2 cups of Coke in a medium bowl to form a rather large cocktail. Baste the ham with the cocktail then continue baking, basting every 15 or so minutes with a combination of the cocktail and pot liquer. The ham is done when the skin is crispy and dark and the internal temperature reaches 165 degrees (American), roughly 2 1/2 hours give or take.
  5. When done, let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain with more Jezebel on the side.


You may use a pre-smoked ham for this recipe. If so use the instructions on the package using the Jezebel in place of recommended or provided glaze. Jack and Coke are optional.

Culinary tradition: USA (Southern)

Be sure to check out my full Easter Brunch Menu HERE.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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