Ham and Jam Sandwich
Updated May 30, 2022
David Malosh for The New York Times. Food Stylist; Simon Andrews.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 baguette (about 20 to 24 inches long)
4 tablespoons salted or unsalted butter, at room temperature
Kosher salt
2 tablespoons Dijon mustard
⅓ cup fruit jam or preserves, such as cherry, peach or orange
8 ounces sliced ham, preferably smoked or Black Forest
Black pepper
Nutritional analysis per serving (4 servings)
44 grams carbs; 63 milligrams cholesterol; 413 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 3 grams fiber; 1000 milligrams sodium; 18 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the baguette into four equal pieces by cutting the baguette in half crosswise, then cutting each half in half. Slice each piece through the middle to split it. Arrange the pieces cut-side up.
- Step 2
Spread butter on the tops and bottoms of each quarter. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom pieces, then season with black pepper. Top the sandwiches and press firmly. Wrapped and refrigerated, the sandwich will keep for up to 1 day.
Private Notes
Comments
The instructions for cutting the baguette (Step 1) are the most confusing instructions I have ever read.
Mixing the jam with dry mustard at a ratio of 3 to 1 makes a mock mostarda which is delicious on sandwiches. I learned about this in one of Marcella Hazan's books.
A colon often precedes an explanation. So... after the colon is where the instructions start. Pretty much anytime you need to cut something in multiple pieces... you first cut in half, then each half in half, and keep doing it until you reach the desired quantity. So you have 4 pieces... can you guess what to do next in order to have each piece ready for a sandwich?
Took these to an annual party on the beach at Plum Island Point, Newburyport. Traditionally held on Labor Day at 4 pm it's called The Bitter End. I love a Jambon-Beurre and these amped that up and were a 5-star hit! Might try them with Chinese mustard next time for extra heat to offset the sweetness of the cherry preserves I used.
Add cheese (gruyere, a nice aged cheddar, maybe even Swiss), and cut the baguette however you want. otherwise, this is a winner.
"That ham sandwich is the best I have EVER had!" So said the 30-something guy who was moving a couple of chairs for me from one house to another six hours drive away. I figured the least I could do was to pack him a lunch and this ham-jam-sam was included. I always use thin sliced ham I've cooked myself (usually Snake River Farm), go lighter on jam (usually peach, apricot or orange marmalade), use Kerrygold salted butter, Edmond Fallot Dijon and baguette from a local baker.