Texas-Style BBQ Ham Sandwiches

Texas-Style Sliced BBQ Ham Sandwiches | Culinary Compost RecipesThis is a simple and economical way to use up leftover ham, whether it be a bone-in or boneless. Minimal fuss elevates this utilitarian sandwich into a very satisfying family favorite. For this recipe, be sure to sear the ham in a heavy pot over medium heat to bring out the flavor. Don’t worry — It will be super-moist and tender.  Serve on classic thick-cut white bread with cheese, red onion, slaw or sliced pickles.  It’s even great leftover and cold. Hot-damn, this is good eats!!



1/4 lb. thinly-sliced leftover ham, per person
1 small white onion, sliced roughly, lengthwise
1 tbs. butter
1/4 to 1/2 cup Stubb’s Original BBQ Sauce
Thick-cut sandwich bread, buttered
Sliced white American or Colby cheese
Thinly sliced red onion
Coleslaw (optional)
sliced dill pickle chips



Thinly slice the ham and set aside. Using a large, heavy cast-iron pot or chicken fryer, heat the butter over medium until melted. Working in batches if needed, add the ham and spread evenly over the bottom of the cooking surface. Increase heat slightly, and brown the ham slices on both sides until there is a nice sear. Reduce heat to low and add the sliced white onion. Stir with a wooden spatula to incorporate. Heat for five minutes, then add the BBQ sauce and mix. Cover with a heavy lid and gently heat for 15-30 minutes, stirring once.

Remove from heat and serve on buttered white bread with sliced cheese, red onion or slaw, and sliced dill pickle chips.

Texas-Style Sliced BBQ Ham Sandwiches | Culinary Compost Recipes


Mike’s Tuna Sandwich Spread

This is a classic recipe that’s been a staple in our house for many years. It’s great on a hearty homemade wheat bread, or toast. Top with a fresh tomato slice for a summer favorite — Enjoy-


1 6.4-oz. package Starkist® tuna (no draining)
Miracle Whip® salad dressing, to taste
Fresh-ground black pepper, to taste
Celery salt, to taste
Dried chopped chives, to taste
Dried ground parsley, to taste
Dried dill weed, to taste
10 medium-sized stuffed olives, with pimento, thin-sliced


Add the tuna and dry spices to a mixing bowl. Break up with a fork and stir. Add the Miracle Whip and olives and mix until well-coated.

Cover and let stand in the fridge for 15 minutes before serving.
Serve with sliced pepper jack cheese on wheat bread.

Top with fresh tomato or pickle slices.

Serves 2