Naughty Hammie Sammies

Delectable goodness of ham, butter, brown sugar, and whole grain mustard. 
Inside a Sister Schuberts roll. Need I say more?

This recipe has been updated on January 28, 2022

Naughty Hammie Sammies are the must-make appetizer of the winter.

naughty hammy sammies

They are a cinch to make, but have a huge wow factor!

Most everyone I know has a ham sandwich recipe they love…

But, these naughty little sandwiches are your ticket to being the grand prize appetizer winner!

Brown sugar and whole grain mustard are melted into butter…

Then slathered on Sister Schubert’s rolls.

Add shaved Sweet Ham and bake.


How to make Naughty Hammie Sammies

First, gather your ingredients.

You’ll need Parker House Rolls in the aluminum foil pan. I buy mine in the freezer section, and I prefer Sister Schubert’s.

Head over to your deli and ask them for a pound of SHAVED sweet slice ham. You need it super finely shaved so it just falls apart everywhere.

This also works if you have leftover Baked Ham, and you chop it finely.

Then, you’ll need the amazing ooey-gooey mixture that consists of these ingredients:

  • Butter
  • Brown Sugar
  • Dijon (or whole grain!) Mustard
  • Dried Minced Onions
naughty hammie sammies

Now, let’s make these ham delights!

The hardest part about this recipe is getting the rolls out of the tin foil pan, and back in.

You’ll want to thaw your rolls, remove them from the pan, then slice through the middle of the whole thing.

Next, remove the top of the rolls.

Sometimes this means puzzle piecing everything out, sometimes they all stick together really well, and I can wedge a spatula underneath and pick up the whole top.

Once you have your top and bottom separated, plop the bottom half back into the pan.

*Be sure to watch which direction the bottom half is going, and place your top half, off to the side, going so it lines up. We want neat and tidy sandwiches!*

After this, you’ll melt your butter, brown sugar, mustard, and minced onions together on the stovetop.

Bring it to a boil, then turn it off.

Slather the bottom half of the rolls with half of the goo.

Now, you’ll take your shaved ham, and place it in an even layer all over the gooey bottom half of the rolls.

Pour the rest of the goo over the ham, then take your top half of the rolls and piece back together.

I like to top my rolls with a butter + poppyseed mixture, just for looks.

But, it’s totally not necessary, and it does make it a bit tidier to eat with the butter topping!

naughty hammie sammies

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naughty hammie sammies

Naughty Hammie Sammies

  • Author: Sweetpea
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes


Delectable goodness of ham, butter, brown sugar, and whole grain mustard. Inside a Sister Schubert’s roll. Need I say more?


  • 1 tray Sister Schubert’s Parker House Rolls, thawed
  • 3/4 pound Shaved Ham, from the deli
  • 1 stick Butter
  • 3/4 cup Brown Sugar
  • 2 TBS Dijon Mustard (grainy or not!)
  • 1 TBS Dried Minced Onions (optional)
  • 1 TBS Butter
  • 1 tsp Poppy Seeds


Preheat your oven to 350˚.

Remove your Parker House rolls from their tray, and slice through the middle.

Place rolls back in the tray, and remove the top layer of the rolls, and set them aside. Be careful to set it so it’s going the same direction and the rolls will line up when you place it back on top.

In a small pot, melt the 1 stick of butter, 3/4 cup brown sugar, 2 tablespoons of dijon mustard, and 1 tablespoon of minced onions together. Bring to a boil.

Once it’s boiling, turn off the heat.

Drizzle half of the brown sugar mixture on the bottom half of your parker house rolls.

Add the shaved ham on top of the brown sugared rolls, in an even layer.

Top with the remaining brown sugar mixture.

Place the top of your rolls back.

Melt 1 tablespoon of butter with 1 teaspoon of poppyseeds.

Slather this on top of the rolls.

Cover with tin foil, and bake for 30 minutes at 350˚.

Remove from the oven and allow to cool for 5 minutes before slicing and serving!


If you’re not a fan of poppyseeds, leave them (and the butter!) off in the final stage before baking.

These can be made a couple of days in advance, then baked before serving.

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