Thursday, April 4, 2013

Sticky Ham and Cheese Buns

 Have you ever had mustard worchestershire caramel?  No?  You might want to try is sometime.  It's surprisingly tasty. 


Maybe this is an American thing, but I saw a recipe for sticky buns on one of my favourite blogs (Home Joys).  They looked awesome and didn't look too weird but I've certainly never baked sandwiches after they've been assembled and covered with sticky sauce.  Many of the comments sounded as if this was a common thing though. 

So, I thought it was worth trying.  And then I repeated it for a party we had on Friday night with some friends in our community. The recipe was requested by a few people. 

First I baked buns.  You can buy them, but I wanted them pretty small.  It was a potluck, so you don't want to fill up on the first thing you grab.  Heck, there's bound to be casserole, pasta, salads and maybe awesome cakes coming yet!  Maybe someone brought cheesecake - you don't know, do you?  Don't waste all your hunger on buns. That's all I'm sayin'.


But do grab one little bun.  It's worth it. 

Slice them and put ham and cheese in them.  I bought a fondue cheese package and sliced it.  It tastes like strong swiss and wine and gets lovely and melty. 


Then the sauce is the weirdly yummy thing. 

1/2 cup butter
1/3  cup brown sugar OR 1/4 cup honey
2 tsp Worcestershire sauce
2 tsp mustard
2 tsp poppy seeds
Melt it all together, pour it on and bake at 350 (covered) for about 30 minutes.

The first time I made them, I didn't think covering it was important.  It is.  The brown sugar and butter and heat created a caramel coating that you could peel off and eat separately.  It was so good that I'd consider making that as a candy one day.  

There you have it.  It's not hard to do, but it somehow creates something special out of a simple ham and cheese bun. 

Try it. 

3 comments:

Misty Meadows said...

Just one question Evelyn. Are they sweet--due to the sauce? They look good enough to have for a light summer lunch.

Coralee said...

looks yummy!

Evelyn in Canada said...

Yes, the sweetness comes entirely from the sugar or honey in the sauce. I'm sure we'll be having them again.