Honey Ham Sliders with Chili Peppa Volcanic Lava


  • 9-10 each slider rolls, I like local made bread
  • 9 ounce left over honey Ham, sliced thin
  • Sweet onions, caramelized ahead
  • Roma tomatoes, sliced thin
  • Whole butter, soft for toasting slider buns
  • Italian parsley, chopped

Volcanic Lava Sauce:

  • 2 tablespoon jalapeño, minced
  • ½ teaspoon garlic, minced
  • ½ tablespoon sriracha, chili paste
  • 1 tablespoon Olive oil
  • ¼ cup Heavy cream
  • ¼ cup white cheddar, grated
  • ¼ cup cheddar, grated
  • 1TBL Imu Smoke Salt, MSC


  • In a small sauce pan heat oil, garlic and jalapeño, IMU salt and cook 2 minutes over medium heat.
  • Add cream and sriracha, simmer until it starts to thicken.
  • Add cheese and stir aggressively until sauce is smooth and creamy.
  • Serve right away over ham sliders. Consistency should be smooth and thick.
  • Adjust spice and seasoning before serving.
  • Toast slider rolls with butter on both top and bottom.
  • Pan sear ham to reheat.
  • Place 2 ounces of ham on each roll, top with caramelized onions, slice tomato and covered with the warm volcanic cheese sauce, garnish with fresh parsley and ½ roasted jalapeño. Serves 3-4 guest as an appetizer.
  • Crisp chilled local beer works well with this “left over” recipe.