Recipe: Ruth Pretty’s Boxing Day Ham Sliders

Make the most of Christmas leftovers with these easy-to-make ham sliders. 

Recipe: Ruth Pretty

Makes 18 to 24


18 to 24 small white buns (see for Al’s slider buns – or make your own, using the following recipe)
350g sliced swiss or swiss-style cheese
300g hand-sliced ham off the bone
120g butter, melted
2 tablespoons wholegrain mustard
1 teaspoon worcestershire sauce


If the buns are in a sheet, leave them attached but slice them through horizontally. Put the bottom “sheet” or halves next to each other in a deep roasting tray or gratin dish.

Arrange a generous layer of cheese on top, followed by a generous layer of ham. Set the bun lids on top.

Whisk together the melted butter, mustard and worcestershire sauce, then drizzle evenly over the buns. Cover the dish with foil and allow to sit for 30 minutes (or refrigerate overnight).

Heat the oven to 180°C and bake for 20 to 25 minutes, or until the cheese has melted and the bun bases are crispy and golden brown. Serve warm.

Homemade Slider Buns

Makes 30 to 36 small slider baps


8g Mauripan dry yeast
10g sugar
500g bakers’ flour
10g flaky sea salt
30g butter, melted and cooled
255ml lukewarm water
75ml lukewarm milk
Plain flour for dusting


Lightly grease a large, low-sided baking tray.

Put yeast, sugar, flour and salt into the bowl of an electric mixer fitted with a dough hook. Mix well, then add butter, water and milk. Mix until silky smooth, about 10 minutes.

Transfer to a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place to rise until doubled in size (about one hour).

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Turn dough out onto a clean work surface. Pat out gently, then use a rolling pin to make it a 36cm square.

Cut into 4 to 5cm squares, being careful not to cut all the way through. Transfer to the prepared tray and lightly dust tops with plain flour. Cover loosely with a clean tea towel and leave in a warm place for about 30 minutes, or until doubled in size.

Heat oven to 210°C and put an empty tray on the bottom rack of the oven. Transfer the baps to the oven, and immediately pour a cup of cold water into the bottom tray. Bake for 8 to 9 minutes, until light, fluffy and cooked through.

Cool on the tray. Serve within 12 hours, or transfer to a plastic bag and freeze until required.


Recipe: Ruth Pretty’s Christmas Fruit Mince Croissants

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