Medford 2

Ham and Jam Sliders Recipe

Ham and Jam slidersLooking for a fun appetizer or dish to make your guests as you watch a game or favorite TV show together? Check out these Ham and Jam Sliders, that feature the cheesy goodness of cheddar biscuits, the tang of red pepper jelly, and the salty goodness of ham.

Recipe courtesy Executive Chef Beau MacMillan, Sanctuary on Camelback Mountain, Scottsdale, AZ.

Cheddar Biscuits

• 2 cups all-purpose flour

• 2 tsp. baking powder

• 1/4 tsp. baking soda

• 1 Tbs. freshly cracked black pepper

• 1/2 tsp. Kosher salt

• 2 tsp. salt

• 1 cup + 2 Tbs. buttermilk

• 5 Tbs. unsalted butter, cut into ¼-inch cubes

• 1 cup finely shredded cheddar cheese

• ¼ cup chopped green onion, including tender green tops


Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.

Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.

Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.

With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.

Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.


Red Pepper Jelly

Yields 2 1/8 quart

• 3 large red peppers, seeded and sliced

• 3/4 cups cider vinegar

• 3 cups sugar

• 1/4 tsp. salt

• 1/2 tsp. crushed red pepper flakes

• 1/2 package Certo liquid pectin


Place peppers in a food processor and process until coarsely chopped, but not pureed.

Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.

Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can “drag” a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.


1 large ham (Chef Beau uses Snake River Farms American Bone-in ham)

Heat oven to 275˚F. Place ham in a roasting pan and cover loosely with aluminum foil. Heat for approximately for 12-15 min. per pound. When center of ham reaches 125˚F allow the ham to rest for 15-30 min. Keep covered with foil while resting.


Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at