Drain pineapple, reserving 2 tablespoons of the juice. Pat the pineapple pieces dry with a paper towel. Gently boil, stirring ...

In a medium size bowl, combine the cream cheese, chutney and Dijon mustard. Add in the ham (I chop my ham in a food processor being very careful not to over process). Season with salt and pepper taste ...

I first tasted the salty sweetness of the jambon sandwich more than 20 years ago when artist George Marks was serving the hot ham, fig and Asiago cheese deliciousness at an art show in Arnaudville.

Culinary experts reveal how long a holiday ham really lasts. Ham allows you to give guests options and enables everyone to be happy they can customize their plate for their palate. Ham is also “in ...

Mix the first 4 ingredients. Spread mixture generously on both sides of buns. Next add some ham and 1 slice of cheese to make the sandwiches. Wrap each sandwich in foil. Bake on a cookie sheet in a ...

With all due respect to New York’s majestic delis, my universal theory of ham sandwiches holds that you will almost assuredly find the best ones at venues that specialize in French food. The key is ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. It is my intention to celebrate the sandwich this year by finding as many ...

The Cuban sandwich, a Latin variation of the traditional ham and cheese sandwich, began tempting taste buds in the U.S. during the late 1800s when many Cubans started settling in parts of southern ...