Ingredients:
- 5-6 pound partial ham (heated & then thinly sliced)
- Dizzy Pig Pineapplehead Seasoning
- Sliced bacon (1 slice per sandwich)
- American Cheese slices (2 per sandwich)
- Whole Wheat (or some other healthy style) bread
- Iceburg lettuce
- Parkay Squeeze Butter
- Jalapeno Honey Mustard (Madison Fireplace & Patio Brand)
Most of these partial hams are 1/3 or 1/4 chunks of a smoked whole butt portion. They are usually pre-smoked, so we are basically stepping them up a notch or two on the Big Green Egg.
Heat the BGE to 350 degrees. Use a small handful of Cherry wood smoking chips. Place the Plate Setter in the grill with feet up and cooking grid on top. There will be plenty of room on the grill to smoke the bacon and the ham at the same time.
Rub the ham with some of the mustard and season with the seasoning. Place the ham and the bacon onto the grill. Allow about 15 minutes per pound to heat the ham. The bacon will be done sooner (the bacon should be limber and not crunchy).
Make a sandwich:
Heat a cast iron skillet on your stove top.
Spread some Jalapeno Honey Mustard on the inside of a piece of bread. Squeeze some butter onto the skillet surface and then place the bread onto the skillet (outside down). Next add a slice of cheese, then 2 halves of a piece of bacon, lettuce, ham, more cheese, and then another slice of bread with the Jalapeno Honey Mustard.
Spread some more butter on the outside of the top piece of bread, and then using a spatula flip the sandwich over. Make sure that you use the spatula to press the sandwich down several time during the grilling / toasting sequence.
You are done, except for serving.
Cut the sandwich in half. Add a long bread & butter pickle and a plate full of potato chips. Bring in some ice tea, some really cool ‘grand kids’ (or the regular kind), and you will have some happy smiles!
