These Hot Ham & Palmetto Cheese Sliders Are Always the First to Disappear

Name: These Hot Ham & Palmetto Cheese Sliders Are Always the First to Disappear
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound thinly sliced cooked deli ham (I go with Black Forest or honey ham); 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon dried parsley; 4 teaspoons onion powder or garlic powder (or a combo of both); 8 slider buns; 1 cup shredded Palmetto cheese or your preferred cheese; 2 tablespoons melted butter

April 18, 2025

Recipes

If you’ve ever hosted a game day, family brunch, or holiday gathering, you know the power of a good slider. These Baked Ham & Palmetto Cheese Sliders are my go-to when I want to feed a crowd something warm, cheesy, and undeniably Southern. They’re easy to assemble, packed with flavor, and they vanish within minutes of hitting the table.

What makes these sliders stand out is the Palmetto Cheese—it adds a creamy, tangy richness that melts beautifully into the salty ham and pillowy sweet rolls. And that buttery mustard glaze on top? It’s the magic touch that takes them from good to unforgettable.

Let me walk you through how I make them, why they’re such a hit, and how you can tweak them to fit your next gathering or cozy night in.

Why These Sliders Work So Well

These aren’t your average ham and cheese sandwiches. Here’s why I keep them in rotation:

They’re ridiculously easy to make: No layering stress, no fancy tools—just stack, bake, and serve.
Palmetto Cheese = Southern comfort in a tub: It’s rich, creamy, and perfectly tangy—like pimento cheese with extra flair.
Perfect for feeding a crowd: One pan makes 24 sliders. You can double or triple it for parties, and trust me, you’ll want to.
They reheat beautifully: Leftovers (if you have any) are still delicious the next day.

Ingredients You’ll Need

(Makes 24 sliders | Prep Time: 10 mins | Cook Time: 20–23 mins)

1 (24-count) package King’s Hawaiian Rolls
1 (20-ounce) container Palmetto Cheese (original or jalapeño for a kick)
1 pound thinly sliced cooked deli ham (I go with Black Forest or honey ham)

For the Glaze:

1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon dried parsley
1/4 teaspoon onion powder or garlic powder (or a combo of both)

Optional: Toothpicks or skewers for serving

How I Make These Sliders (Step-by-Step)

1. Prep the Pan and Rolls

I preheat the oven to 350°F and butter or spray a sheet pan—don’t skip this part unless you like scrubbing cheese later. Then, using a large serrated knife, I cut the entire slab of rolls in half horizontally so I end up with a giant top and bottom.

I place the bottom layer on the prepared pan.

2. Build the Layers

Next comes the ham. I layer it evenly over the rolls—you want full coverage, but don’t overload or it’ll get hard to cut. Then I spread the entire container of Palmetto Cheese across the ham. It’s thick, so I use the back of a spoon or spatula to get it into an even layer.

Once that’s done, I place the top half of the rolls back on.

3. Make the Glaze

In a small bowl, I mix together the Dijon mustard, honey, dried parsley, and the onion/garlic powder combo. It’s sweet, savory, and just a little punchy. I generously brush this all over the tops of the rolls. Don’t be shy—it adds flavor and helps the tops turn golden.

4. Bake to Melty Perfection

I cover the pan with foil and bake for about 12–13 minutes. This allows everything to heat through without drying out. Then I remove the foil and bake uncovered for another 10 minutes or so, until the cheese is melty and the tops are lightly browned.

5. Slice and Serve

Once they’re out of the oven, I let them rest for a couple of minutes (mostly so I don’t burn my fingers). Then I either slice them apart with a serrated knife or stick a toothpick through each one and pull them apart by hand. Either way, they’re best served warm.

Tips and Tricks I’ve Picked Up

Make ahead: You can assemble these in advance, cover tightly with foil, and refrigerate until ready to bake. Just add an extra 5 minutes to the covered bake time if they’re going in cold.
Try different cheeses: No Palmetto Cheese? You can sub in pimento cheese or a mix of shredded cheddar and cream cheese, though Palmetto really gives that signature flavor.
Add pickles or jalapeños: For a little zing or heat, tuck in a layer of thinly sliced pickles or pickled jalapeños before topping with the cheese.
Gluten-free version: Use your favorite gluten-free rolls and follow the same process.

What I Serve Them With

These sliders are a full meal on their own, but when I’m serving a crowd, I like to add:

A big green salad with a tangy vinaigrette
Sweet tea or lemonade (classic Southern pairings)
Chips or a side of roasted potatoes
Pickle spears or coleslaw for some crunch and acid

FAQs from My Kitchen

Q: Can I use a different roll brand?
A: Sure, but the slightly sweet King’s Hawaiian rolls really balance the savory ham and cheese. Brioche or potato rolls are decent swaps if needed.

Q: How do I keep the sliders from getting soggy?
A: Don’t overdo it on the glaze and make sure to bake uncovered at the end to crisp up the tops.

Q: Are these good at room temp?
A: They’re definitely best hot, but they hold up well on a party tray for an hour or so. I’ll sometimes wrap leftovers in foil and reheat at 300°F for 10 minutes.

Q: Can I freeze them?
A: I’ve done it! Freeze after baking and cooling. Wrap tightly and reheat in foil at 350°F until warmed through.

Why These Sliders Keep Stealing the Show

There’s just something about the combo of melty Palmetto Cheese, savory ham, and that buttery glaze on a soft Hawaiian roll. It’s comfort food with a Southern twist, and it’s the kind of recipe that people ask for every single time I bring it out.

Whether you’re feeding a hungry family, prepping for a potluck, or just looking to upgrade lunch in the best way possible, these Baked Ham & Palmetto Cheese Sliders need to be on your radar.

Give them a try and let me know what twist you put on yours—extra glaze, spicy cheese, pickle layer? I’m always down to try a new spin.