for as long as i can remember, there has been a big spiral cut ham for our christmas celebrations. when i was little, it was always at my cousins’ house on christmas eve. as i got older, they branched out some years and served other meats. not wanting to celebrate christmas without the traditional ham, though, my mom started getting a ham for our smaller family gathering on christmas day. …which inevitably lead to having ham for dinner two nights in a row some years, when the cousins served one too.
luckily tradition was only part of the motivation for my mom to serve ham (too): she wanted the leftovers! invariably though, even after she’s made a big batch of her split pea soup with ham, there is still a bunch of leftover ham. with that in mind, i came up with the idea to repurpose the orange infused fig biscuits that we talked about last week.
fortunately, unlike the biscuits these sandwiches are based on, these fig biscuit sandwiches with ham were delicious nearly right out of the gate. the only trick was that because the first time i made them, i was still putting cheddar in the biscuits, i didn’t initially put any goat cheese in these sandwiches. once i ditched the cheddar, though, i knew exactly what i had to do.
oh, and one other note, if you don’t find yourself with a large leftover spiral ham, these fig biscuit sandwiches are equally delicious with sliced deli ham. given that i don’t tend to buy gigantic hams for my husband and i to chow down on on a tuesday in october, that was how i made these sandwiches to test the recipe. and honestly, the other ingredients are so tasty, i bet this would make a pretty decent vegetarian sandwich, as long as you weren’t set on having protein in the sandwich.
all of this is to say, you don’t *have* to have a huge holiday ham to bestow leftovers on you in order to enjoy these sandwiches. but if you do have a small mountain of leftover ham threatening to topple over in your fridge, well, here’s an alternative to the omnipresent split pea soup.
- 6 orange infused fig biscuits, split in half horizontally (like a hamburger bun)
- 6 teaspoons (2 tablespoons) honey mustard
- 4 oz. (113 g.) sliced ham
- 1 ½ cups (1 3/8 oz. / 38 g.) baby arugula
- ¼ cup thinly sliced red onion
- 2 oz. (57 g.) goat cheese, room temperature
- spread 1 teaspoon of honey mustard onto one half of each biscuit. divide the ham, arugula, and red onion evenly among the sandwiches. spread the goat cheese on the other halves of each sandwich (it’s easier to spread without making tons of crumbs if the cheese is at room temperature). close the sandwiches and enjoy!
as written, this recipe makes 6 little sandwiches, which serves 2 people, especially if you have a little soup or salad on the side. you could easily scale this recipe up or down though, depending on how many people you’re serving.
much to my surprise, i learned courtesy of making more sandwiches to photograph than i could eat at once, that these actually keep reasonably well in an airtight container in the refrigerator. they’re not better than fresh, but they’re not bad either (at least for the first day or so). this leads me to believe that they might survive sitting out on a new years’ day brunch buffet, or something of the like, without suffering too much. if you try it, let us know in the comments how it goes.
nutrition facts are per sandwich