Smoked ham sliders are mini sandwiches made with pre-cooked ham that’s smoked at 250°F and brushed with maple brown sugar glaze. You smoke the ham for 2 to 2.5 hours until it reaches 140°F internally. Then slice it thin and layer it on slider buns with Swiss cheese and homemade cranberry bacon jam. The jam combines crispy bacon, tart cranberries, sweet onions, brown sugar, and apple cider vinegar. You bake the assembled sliders at 350°F for 10 minutes until the cheese melts and the buttered tops turn golden. The result is sweet, smoky, tangy sliders perfect for holiday parties.

The whole process takes about 3 hours including smoking the ham and making the jam. The ham is already fully cooked, so you’re adding smoke flavor and warming it through. The maple brown sugar glaze caramelizes on the surface. The cranberry bacon jam provides sweet-tart contrast to the rich ham and Swiss cheese. These cranberry bacon jam sliders serve 12 to 15 people and work perfectly for Christmas gatherings, Thanksgiving leftovers, game day parties, or any occasion where you need impressive appetizers.

Why Smoking Pre-Cooked Ham Adds Better Flavor Than Just Heating It

Smoking pre-cooked ham transforms it from basic deli meat to something special. Pre-cooked ham tastes fine when you just heat it in the oven. Smoking adds wood flavor that penetrates the meat’s surface. The smoke combines with the ham’s natural saltiness and creates depth you can’t get from simple reheating.

At 250°F with mild wood like cherry, apple, or pecan, the ham absorbs smoke for 2 to 2.5 hours. These fruit woods provide subtle sweetness that complements the maple brown sugar glaze. The smoke doesn’t overpower the ham. It enhances it. You get layers of flavor rather than one-dimensional saltiness.

The dry rub applied before smoking also makes a difference. Yellow mustard acts as a binder. Black pepper, paprika, garlic powder, and onion powder create a savory crust. As the ham smokes, these seasonings toast and caramelize. The mustard provides tang that cuts through the ham’s richness.

The glaze application during smoking builds sticky, mahogany coating. Each layer of maple brown sugar glaze caramelizes before you add the next. This creates texture and concentrated sweetness on the exterior. Oven-heated ham with glaze tastes good but doesn’t have the same bark or smoke ring.

For sliders specifically, smoked ham provides bold flavor that stands up to the cranberry bacon jam. Plain heated ham gets lost among the other strong flavors. Smoked ham holds its own and creates balance.

How Cranberry Bacon Jam Balances Sweet and Savory

Cranberry bacon jam creates perfect sweet-savory balance for smoked ham sliders. The cranberries provide tart fruitiness. Fresh cranberries are more tart than dried. Dried cranberries add chewier texture and concentrated sweetness. Either works depending on what you have available.

The bacon contributes smoky, salty, umami depth. Thick-cut bacon is better than regular bacon. It stays chunkier when you dice and cook it. The pieces hold their shape in the jam rather than dissolving. You want textural contrast, not bacon paste. The rendered bacon fat carries flavor throughout the jam.

Brown sugar and apple cider vinegar create the sweet-tangy base. The sugar caramelizes with the cranberries and creates syrupy consistency. The vinegar prevents the jam from being cloying. It adds acidity that brightens every bite. The ratio of a quarter cup brown sugar to a quarter cup vinegar hits the sweet spot.

Sweet onions soften and add mild flavor without sharp bite. Red onions work too if you want more punch. The onions break down during simmering and contribute body to the jam. They also add subtle sweetness that reinforces the brown sugar.

Red pepper flakes and optional bourbon add complexity. The pepper provides gentle heat that builds gradually. It’s not spicy enough to overwhelm but adds warmth. Bourbon contributes vanilla and oak notes if you use it. The alcohol cooks out, leaving concentrated flavor.

This combination works specifically well with ham because it mirrors classic flavor pairings. Ham and pineapple, ham and brown sugar, ham and mustard are all traditional. Cranberry bacon jam hits similar notes but feels more sophisticated and less expected.

What Type of Slider Buns Work Best

King’s Hawaiian rolls are the gold standard for smoked ham sliders. These sweet, soft rolls complement the savory ham and tangy jam perfectly. The slight sweetness reinforces the maple glaze. The soft texture yields easily when you bite down. You don’t fight through tough bread to get to the filling.

King’s Hawaiian rolls also come in a connected sheet. You can slice the entire sheet in half horizontally rather than separating individual rolls. This makes assembly faster. You layer everything on the bottom sheet, add the top sheet, and bake the whole pan at once. Then you cut into individual sliders after baking.

Brioche buns are the next best option. They have similar softness and slight sweetness. Brioche is richer than Hawaiian rolls since it contains eggs and more butter. This richness works with the ham and cheese. Brioche also toasts beautifully when brushed with garlic butter.

Regular white slider buns work in a pinch. They’re neutral and won’t compete with the other flavors. They’re less interesting than Hawaiian or brioche. If you use plain buns, brush them generously with the garlic butter to add richness.

Avoid crusty rolls or artisan bread for these sliders. The filling is soft and juicy. Hard bread makes them difficult to eat. The cranberry bacon jam can squish out the sides when you bite through tough crust. Soft buns compress slightly and hold everything together.

Size matters for sliders. You want buns that are 2 to 3 inches across. Too small and you can’t fit enough filling. Too large and they’re not proper sliders anymore. The 12-pack format of King’s Hawaiian rolls is perfect for this recipe.

Should You Bake the Sliders or Serve Them Cold

Baking assembled ham sliders at 350°F transforms them from good to exceptional. The heat melts the Swiss cheese completely. It also toasts the butter-brushed tops until golden brown. The edges get slightly crispy while the interior stays soft. The warmth brings all the flavors together.

Cold sliders work for make-ahead situations. You can assemble them several hours before serving. Keep them covered in the refrigerator. Pull them out and let them sit at room temperature for 30 minutes before serving. The ham, cheese, and jam all taste fine cold. The experience is just less dramatic than hot sliders.

Baking also helps the sliders hold together. The melted cheese acts as glue. It binds the ham to the bun. Without baking, the layers can slide around when people pick them up. Melted cheese creates structural integrity.

The garlic butter on top is another reason to bake. Raw garlic powder on cold butter doesn’t taste as good as toasted garlic butter. Ten minutes in the oven mellows the garlic and creates nutty, buttery topping. The sesame or poppy seeds toast slightly and add aroma.

If you’re making these for a party and need to hold them, you can bake them ahead. Wrap the baked sliders in foil and keep them in a warm oven at 200°F for up to an hour. They’ll stay hot and the cheese will remain melted. Don’t hold them too long or the buns get soggy.

For outdoor events without oven access, wrap the assembled sliders in foil. Place them on a grill over indirect heat. Close the lid and heat for 10 to 15 minutes. This melts the cheese and warms everything through without burning the bottoms.

Can You Make Cranberry Bacon Jam Ahead of Time

You can and should make cranberry bacon jam up to 3 days ahead. The jam thickens as it cools. The flavors meld and develop overnight. What tastes good fresh from the stove tastes even better the next day. Making it ahead also saves time when you’re smoking ham and assembling sliders.

Store the finished jam in an airtight container in the refrigerator. It keeps for up to a week. The vinegar and sugar act as preservatives. The jam won’t spoil quickly. Before using, bring it to room temperature or warm it gently. Cold jam is stiff and difficult to spread. Room temperature jam is easier to work with.

The texture changes as jam sits. It becomes less liquid and more spreadable. Fresh jam is slightly runny. Day-old jam is thick and almost paste-like. This thicker consistency works better for sliders. It doesn’t drip out the sides when you bite down.

You can also freeze cranberry bacon jam for up to 3 months. Portion it into small containers or freezer bags. Thaw overnight in the refrigerator before using. The texture might separate slightly after freezing. Stir it well to recombine. The flavor remains excellent.

If you’re making a large batch for multiple uses, double or triple the recipe. The jam works on charcuterie boards, cheese plates, turkey sandwiches, and breakfast biscuits. Having extra on hand during the holidays is useful. It makes great gifts in small jars too.

Step-by-Step Instructions For Smoked Ham Sliders

Step 1: Preheat the Smoker

Set your pellet grill or smoker to 250°F. Use cherry, apple, or pecan wood pellets or chunks. These mild fruit woods complement ham without overpowering it. Let the smoker come to full temperature before adding the ham. This ensures consistent heat and smoke production from the start.

Clean the grill grates if needed. You don’t want old residue transferring to the ham. The ham will sit directly on the grates for 2 to 2.5 hours.

Step 2: Prep and Season the Ham

Remove the pre-cooked ham from its packaging. Pat it completely dry with paper towels. Moisture on the surface prevents the rub from adhering. Place the ham on a cutting board or sheet pan.

Coat the entire ham with 2 tablespoons of yellow mustard. Use your hands to spread it evenly over all surfaces. The mustard acts as a binder. It helps the dry seasonings stick. The tang also adds flavor though most of it mellows during smoking.

Mix your dry rub in a small bowl. Combine 2 tablespoons each of coarse black pepper and paprika. Add 1 tablespoon each of garlic powder and onion powder. Sprinkle this mixture generously over the mustard-coated ham. Press it into the surface so it adheres. Get coverage on all sides including the ends.

Step 3: Smoke the Ham

Place the seasoned ham on the smoker grates cut-side down. If it’s bone-in, position it so the bone faces down for stability. Insert a probe thermometer into the thickest part. Don’t let it touch bone if there is one.

Close the smoker lid. Smoke undisturbed for the first hour. Don’t open the lid during this time. The ham needs consistent heat and smoke to start building flavor. The dry rub will set and begin forming a crust.

After 1 hour, check the internal temperature. You’re targeting 130°F before you start glazing. Depending on the size of your ham, this takes 1.5 to 2 hours total.

Step 4: Make the Maple Brown Sugar Glaze

While the ham smokes, make your glaze. Combine 1 cup of brown sugar, half a cup of pure maple syrup, a quarter cup of Dijon mustard, and a quarter cup of melted butter in a medium saucepan. Add a quarter teaspoon of ground cinnamon and half a teaspoon of black pepper. Add 1 to 2 tablespoons of bourbon if using.

Place the saucepan over medium heat. Bring to a simmer, stirring constantly. The brown sugar will dissolve and the mixture will become uniform. Reduce heat to medium-low. Simmer for 5 to 7 minutes until the glaze thickens slightly. It should coat the back of a spoon.

Remove from heat. Set aside until the ham reaches 130°F internally. Keep the glaze warm on the stove over very low heat or in a small bowl on the smoker.

Step 5: Glaze the Ham

When the ham reaches 130°F, brush it generously with the maple brown sugar glaze. Use a silicone pastry brush. Coat all surfaces. The glaze will look wet and glossy. Some will drip down the sides.

Continue smoking. After 20 to 30 minutes, brush with another layer of glaze. Repeat this process until the ham reaches 140°F internally. This usually requires 2 to 3 glaze applications. Each layer caramelizes before you add the next. This builds that sticky, mahogany bark.

The ham is done when it hits 140°F. This is the USDA-recommended safe temperature for pre-cooked ham. Remove it from the smoker and let it rest for 10 minutes before slicing.

Step 6: Make the Cranberry Bacon Jam

While the ham finishes smoking, make the cranberry bacon jam. Dice 6 slices of thick-cut bacon into quarter-inch pieces. Cook them in a medium saucepan or skillet over medium heat. Stir occasionally until crispy, about 8 to 10 minutes. Remove the bacon with a slotted spoon. Leave 1 tablespoon of bacon fat in the pan.

Add half a cup of diced sweet onion to the bacon fat. Sauté over medium heat until soft and translucent, about 5 minutes. Don’t let them brown. You want them tender but not caramelized.

Add 1 cup of cranberries to the pan. Use fresh or dried. Add a quarter cup of brown sugar, a quarter cup of apple cider vinegar, 1 tablespoon of bourbon if using, a quarter teaspoon of red pepper flakes, and a pinch of salt. Stir everything together.

Bring to a simmer. Reduce heat to medium-low. Cook for 10 to 15 minutes, stirring occasionally. The cranberries will burst and break down. The mixture will thicken as the liquid reduces. You want a jam-like consistency. It should be thick but still spreadable.

Stir the cooked bacon back into the jam. Taste and adjust seasoning. Add more salt if needed. If it’s too tart, add another tablespoon of brown sugar. If it’s too sweet, add more vinegar. Remove from heat and let cool slightly.

Step 7: Slice the Smoked Ham

After the ham rests for 10 minutes, slice it thin. Use a sharp carving knife. Cut slices about an eighth of an inch thick. Thinner slices layer better in sliders. Thicker slices make the sandwiches too bulky. You need approximately 12 to 15 ounces of sliced ham for a batch of sliders.

Keep the sliced ham warm. Cover it with foil if the sliders won’t be assembled immediately.

Step 8: Assemble and Bake the Sliders

Preheat your oven to 350°F. Take your slider buns still connected as a sheet. Use a serrated knife to slice the entire sheet horizontally. Separate the tops from the bottoms. Place the bottom half in a 9×13-inch baking dish.

Layer Swiss cheese slices over the bottom buns. Use 8 to 10 slices total, tearing them to cover the surface evenly. Add the sliced smoked ham on top of the cheese. Distribute it evenly so every slider gets ham.

Spread cranberry bacon jam over the ham. Use about three-quarters of a cup total. You want enough for flavor but not so much that it oozes out. Spread it as evenly as possible.

Place the top buns on the jam layer. Press down gently so everything compresses slightly. Melt 4 tablespoons of butter. Mix in 1 teaspoon of garlic powder. Brush this garlic butter generously over the tops of the buns. Sprinkle with sesame or poppy seeds if using.

Cover the dish with aluminum foil. Bake for 10 minutes. The foil traps steam and melts the cheese. Remove the foil and bake for another 2 to 3 minutes. The tops should be golden brown and slightly crispy.

Remove from the oven. Let cool for 2 to 3 minutes. Use a sharp knife to cut between the individual sliders. Serve immediately while hot.

Frequently Asked Questions

Can I Use Leftover Holiday Ham Instead of Smoking Fresh Ham?

You can absolutely use leftover holiday ham for cranberry bacon jam sliders. Skip the smoking and seasoning steps. Simply slice the leftover ham thin. You lose the fresh smoke flavor but save 2.5 hours of cooking time. Leftover ham often already has glaze on it, which works perfectly.

If your leftover ham is unglazed, warm it before assembling sliders. Place sliced ham in a baking dish. Brush with the maple brown sugar glaze. Cover with foil and heat at 325°F for 15 to 20 minutes. This warms the ham and adds the sweet glaze coating.

Cold leftover ham works too if you’re in a hurry. Assemble the sliders with cold ham. Bake as directed. The ham warms through during the 10 to 12 minutes in the oven. It won’t be as thoroughly heated as starting with warm ham but it’s adequate.

This is actually one of the best uses for leftover Christmas or Easter ham. The sliders give you a completely different meal from the original dinner. The cranberry bacon jam and Swiss cheese transform basic leftovers into party-worthy appetizers.

How Do I Store and Reheat Leftover Ham Sliders?

Store leftover smoked ham sliders wrapped tightly in aluminum foil in the refrigerator. They keep for 3 to 4 days. The buns will soften as they sit but the flavor remains good. Don’t store them unwrapped since the buns dry out quickly.

To reheat, preheat your oven to 325°F. Place the foil-wrapped sliders on a baking sheet. Heat for 12 to 15 minutes until warmed through. The foil traps moisture and prevents the buns from drying out. Open the foil for the last 2 minutes if you want to crisp the tops slightly.

For faster reheating, microwave individual sliders. Wrap each one in a damp paper towel. Heat on medium power for 45 to 60 seconds. The damp paper towel creates steam. This keeps the bun soft. The microwave won’t crisp the tops but it works for quick reheating.

You can freeze assembled but unbaked sliders for up to 2 months. Wrap the entire pan tightly in plastic wrap and then foil. Thaw overnight in the refrigerator. Bake as directed, adding 5 minutes to the covered baking time since they start cold.

Don’t freeze baked sliders. The buns get tough and dry when frozen and reheated. If you need make-ahead options, freeze the components separately. Freeze sliced ham and cranberry bacon jam in separate containers. Assemble fresh sliders when needed.

Can I Make These Sliders Without a Smoker?

You can make excellent ham sliders without a smoker. Use a fully cooked bone-in or boneless ham from the grocery store. Don’t add the dry rub since you’re not smoking. Preheat your oven to 325°F.

Place the ham in a roasting pan. Cover with foil. Heat for 1 to 1.5 hours until the internal temperature reaches 120°F. Remove the foil and brush with maple brown sugar glaze. Continue baking uncovered, glazing every 20 minutes, until the ham reaches 140°F. This takes another 30 to 45 minutes.

The ham won’t have smoke flavor but the maple glaze still caramelizes. The cranberry bacon jam adds enough complexity that you won’t miss the smoke terribly. These oven-baked sliders still taste excellent, just different from the smoked version.

For a smoke flavor without a smoker, add 1 teaspoon of liquid smoke to the maple brown sugar glaze. This provides subtle smokiness. It’s not the same as real wood smoke but it helps. You can also use smoked paprika in the glaze for additional smoke notes.

What Other Cheeses Work Besides Swiss?

Swiss cheese is traditional for ham sliders but several alternatives work well. Gruyere provides similar nutty flavor with more complexity. It melts beautifully and has slightly stronger taste than Swiss. Use the same amount as you would Swiss.

Sharp cheddar creates different flavor profile. The sharpness contrasts with the sweet glaze and tart cranberry jam. White cheddar works particularly well since it looks cleaner than orange. Use sliced or shredded cheddar.

Provolone is milder than Swiss. It melts smoothly and provides stretchy texture. Smoked provolone adds extra dimension if you can find it. The smoke flavor reinforces the smoked ham.

Monterey Jack is very mild and creamy. It won’t compete with the other bold flavors. Use this if you want cheese that melts well but stays in the background. Pepper Jack adds spice if you want heat.

Avoid very soft cheeses like brie or camembert. They’re too runny for sliders. Also skip hard cheeses like aged Parmesan. They don’t melt properly. You want sliced cheese that melts smoothly and holds the sandwich together.

If you’re looking for more recipes like this Spatchcocked Smoked Cajun Turkey, click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
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