1. Preheat the barbecue hotplate to medium.
2. Mix the glaze ingredients together in a small bowl.
3. Brush the ham slices with glaze and cook on the hotplate for 1-2 minutes each side until warmed through and lightly caramelised.
4. Split the buns and lightly toast the cut sides on the barbecue.
5. Fill each bun with ham, a piece of Swiss cheese and a few pickles.
6. Brush the bun tops with the remaining glaze, close the hood (or cover with foil) for 1-2 minutes until the cheese melts, and serve warm.

Tips for the best sliders

• Keep the hotplate at medium. The sugar in the glaze caramelises fast and can burn if it’s too hot.
• The ham is already cooked, so you’re only warming it and building colour. A minute or two each side is plenty.
• Brioche slider buns hold up well and add a little sweetness against the salty ham.
• For the glaze, a pork rub works best. We use our own Moonshine BBQ pork rub.

Variations

• Swap the BBQ sauce for maple syrup or pineapple juice for a sweeter glaze.
• Add a spoonful of coleslaw for crunch.
• Use cheddar or Gruyère instead of Swiss.
• No barbecue? Warm the glazed ham in a frying pan, assemble the sliders in a baking dish, cover with foil and bake at 180°C for 10 minutes.

Make ahead and storage

The glaze can be made up to a week ahead and kept in a sealed jar in the fridge. Warm it briefly before brushing. Sliders are best assembled and eaten fresh.

FAQs

How many sliders per person?
Allow 2-3 per person as a snack or part of a spread, or 3-4 if they’re the main meal.

Can I cook these in the oven?
Yes. See the oven method in the variations above.

See all our leftover ham recipes for more ways to use up the Christmas ham.