These Mississippi Sin Ham Sliders are sponsored by Hatfield and SheKnows Media.

Mississippi Sin Ham Sliders - Delicious ham sliders with a zesty cheesy topping - just like the Mississippi Sin Dip!

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It’s a crazy-hectic time of the year—but I really wouldn’t have it any other way! Our family is coming over for the holidays, we’re meeting up with friends and neighbors for parties, and we also have some winter weekend road trips planned.

One common theme around all of these fun family and friend gatherings is delicious, easy, and stress-free make-ahead food! After all, who wants to be slaving over a hot stove when the party has started?!

Mississippi Sin Ham Sliders - Delicious ham sliders with a zesty cheesy topping - just like the Mississippi Sin Dip!

Our delicious Mississippi Sin Ham Sliders are going to make a regular appearance at this year’s festivities. These easy sliders are a delicious new variation on the addictively-good Mississippi Sin Dip with chopped ham that so many people know and love.  (I predict both kids and grown-ups in any crowd will love these melty, cheesy ham sandwiches!)

Our Mississippi Sin Ham Sliders can be made ahead of time – then warmed up in the oven when guests arrive. This dish even travels well – simply assemble the sliders right in a baking pan and heat them when you get to the party.

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Mississippi Sin Ham Sliders - Delicious ham sliders with a zesty cheesy topping - just like the Mississippi Sin Dip!

To make these Mississippi Sin Ham Sliders, we started by mixing up the same dip ingredients: Shredded cheddar cheese, sour cream, cream cheese, mayonnaise, chopped Hatfield Bacon, scallions, plus different seasonings.  Next, we thinly sliced up some delicious boneless ham from Hatfield.

Mississippi Sin Ham Sliders

Each slider roll gets a generous schmear of the dip mixture on the top and bottom halves of the bread – then a generous pile of sliced Hatfield Boneless Ham is added.

Mississippi Sin Ham Sliders

Place the slider roll top over the ham and brush with melted butter before baking.

Mississippi Sin Ham Sliders

When these Mississippi Sin Ham Sliders come out of the oven, the spread is melty-cheesy, and the zesty flavor is a perfect complement to the tender, perfectly-cured Hatfield Boneless Ham.  These flavorful sliders are just as addictively good (maybe even better 😉 ) as the original dip version!

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Mississippi Sin Ham Sliders

Hatfield is one of Pennsylvania’s family-owned heritage brands. Hatfield knows that spending time with your family (and good friends too) is so important – so their American-made products help you keep things delicious, simple, and stress-free in the kitchen.

Click here to find out where you can buy Hatfield products including their Dry Rub Seasoned Pork Tenderloin and Loin Filets, Recipe Essentials (including a variety of sausage products), Bacon, Uncured products, and their Boneless Ham.

Mississippi Sin Ham Sliders

The Hatfield Boneless Ham we used in today’s recipe is a true holiday mainstay, and it is a delicious choice for any family gathering any time of the year.  And, Hatfield Bacon comes in both thick-cut and classic varieties.

Serve this ham for your holiday meal – then use some of that delicious, leftover Hatfield ham to make these Mississippi Sin Ham Sliders recipe.

 

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Mississippi Sin Ham Sliders

Mississippi Sin Ham Sliders

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 18 sliders

Ingredients

½ pound Hatfield Thick-Cut Hardwood Smoked Bacon

1 3-pound Hatfield Classic Boneless Ham

8 ounces cream cheese, softened

1 10-ounce block yellow cheddar cheese, shredded (approximately 3 cups)

1 8-ounce container sour cream

1 cup mayonnaise

½ cup scallions minced small, tops and bottoms (3-4 scallions)

Dash of your favorite hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1½ dozen soft pull-apart slider rolls

2 tablespoons butter, melted


Instructions

Preheat oven to 350 degrees F.

Lay out bacon on a parchment-lined sheet tray and bake until crisp, about 15-20 minutes. Drain on paper towels, cool and chop into small pieces. Set aside. Leave oven on.

Using a very sharp slicing knife, slice the entire ham into thin slices. Set aside.

In a large bowl, add softened cream cheese, shredded cheddar cheese, sour cream, mayonnaise, scallions, hot sauce, Worcestershire sauce, salt, pepper, onion powder and garlic powder.

Add the cooked bacon and mix to combine.

Slice the rolls in half and divide the spread between the tops and bottoms of all 18 rolls.

Divide all of the ham between the 18 roll bottoms, folding larger slices to fit the roll size then top with the roll tops.

Place each slider tightly packed into a 9×13-inch baking pan (or larger pan depending on the roll size)

Brush the tops with the melted butter, cover with parchment and foil and bake for 10 minutes.

Uncover and bake for an additional 15 more minutes.

Remove from oven and serve immediately.

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Mississippi Sin Ham Sliders - Delicious ham sliders with a zesty cheesy topping - just like the Mississippi Sin Dip!

Meet The Author: Martha

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Comments

  • mami2jcn wrote:

    I’m excited to cook ham for Christmas.

  • mami2jcn wrote:

    tweet–https://twitter.com/mami2jcn/status/935864296185188352

  • Julie Wood wrote:

    I want to cook the Traditional Dinner Ham with my Tangy Honey glaze on top. We have ham every year on Christmas Day.

  • Julie Wood wrote:

    Tweet entry
    https://twitter.com/JewelWood/status/935872029516996609

    I am going to make your ham sliders for Dinner!

  • Deb wrote:

    I’ve never heard of Mississippi Sin Dip but it sounds perfectly yummy! I would buy Hatfield Ham so I could make these Mississippi Sin Ham Sliders! They look delicious and would be so nice to have around during all the hustle and bustle of the holiday season! Thanks for sharing the recipe, Martha!

  • Deb wrote:

    Going to make this week for a family get together…I’m sure they will be a big hit!😂

  • KD wrote:

    ham, ham & ham

  • Jessica To wrote:

    I always like their bacon but I really want to try one of their hams this holiday season.

  • heather wrote:

    I am going to bake ham for Christmas dinner we love it.

  • heather wrote:
  • Jessie C. wrote:

    I am excited to cook noodle stir fry with hardwood smoked uncured bacon.
    tcarolinep at gmail dot com

  • Jessie C. wrote:
  • Kelly D wrote:

    I am excited to cook their smoked ham.

  • Kelly D wrote:
  • Natalie wrote:

    I am excited to use Hatfield applewood smoked bacon to make bacon and cheddar biscuits for Christmas dinner.

  • Natalie wrote:
  • Elena wrote:

    I am excited to cook boneless ham

  • Amy Tong wrote:

    I am excited to cook their smoked ham! Thanks for sharing this scrumptious recipe.

    amy [at] uTry [dot] it

  • Amy Tong wrote:
  • Melana Davis wrote:

    I’m looking forward to usuising Hatfield bacon and sausage in a Christmas breakfast tradition of a spicy egg casserole. We only have it once a year so the ingredients have to be the very best!

  • Allison Swain wrote:

    I am excited to cook with their applewood smoked bacon to make bacon wrapped dates. Thanks for the chance to win!

    allisonrsdswain(AT)gmail(DOT)com

  • Allison Swain wrote:
  • Will G wrote:

    The smoked ham might be good to make.

  • Kathy Hunt wrote:

    Will be making these for christmas night ….look and sound so good …..

  • Carla Robbins wrote:

    Ham is always expected in the table at Christmas time.
    These sliders look fabulous too!

  • Erika wrote:

    Anything bacon! We love making a baked potato soup with bacon inside and as a garnish. 🙂

    chambanachik(at)gmail(dot)com

  • Melisa wrote:

    I’m excited to try the applewood smoked bacon for Christmas morning breakfast and also the boneless ham to make these delicious looking sliders for my family’s Christmas eve get together. Ty for the recipe.

  • Susan Smith wrote:

    I’d love to try their Sweet Italian Sausage Links in my spaghetti sauce.

  • Susan Smith wrote:
  • Allen Labels wrote:

    I love ham very much and so do my family. Thank you for sharing all these with us and I just can’t wait to make some for my family now.

  • Andreya wrote:

    It looks so delicious and it’ll be perfect for breakfast.

  • Sara Sloat wrote:

    I just bought my Hatfield ham today for our family get together next weekend. I’m excited for leftovers!!

  • Rachel wrote:

    I’m excited to cook with the Tuscan herb pork roast.

  • Margaret Smith wrote:

    The Hatfield Ham’s and also love the Sweet Italian Sausage. Thanks so much.

  • Margaret Smith wrote:
  • Cynthia C wrote:

    I’ll be using the bacon for our holiday breakfasts.

  • Cynthia C wrote:
  • Rebecca W wrote:

    I like to bake homemade cinnamon rolls for my family at Christmas time, and a few strips of bacon along with a hot cup of coffee are the perfect accompaniment! Everyone loves bacon!

  • Jeffrey wrote:

    With having just my immediate family over for dinner this year I think the Ham Steaks would be a great option. The Maple Ham Steak would go over well with my wife and kids.

  • Jeffrey wrote:
  • Janine wrote:

    Love the hams. This ill be Christmas lunch.

  • Lisa Brown wrote:

    I am excited for the Bourbon BBQ Ham Steak so I can cook a nice christmas morning breakfast for the family
    jslbrown2009 at aol dot com

  • Lisa Brown wrote:
  • Daniel wrote:

    If I may ask, what in this recipe makes this a Mississippian recipe? Even the ham seems to not be a southern staple. We save our sin for alter calls and not ham sandwiches.

    • Martha wrote:

      LOL – Great question Daniel! Our sliders recipe was inspired by the flavors and ingredients in a fairly popular recipe called Mississippi Sin Dip and we used Hatfield ham since they were sponsoring the recipe. As far as the name goes, I read on another blog (www.deepsouthdish.com/2010/09/mississippi-sin-dip.html) that the recipe got its start being called Mississippi Sin because of it’s cheesy richness and the dip was also apparently a tailgate favorite of the fans of the Mississippi State Bulldogs. Hope that helps explain – thanks for writing to us!

  • Vincent wrote:

    I’d like to try the bacon for my stuffed dates.

  • Vincent wrote:
  • Linda C wrote:

    I’m excited to try the ham.

  • Linda C wrote:
  • Ellie Wright wrote:

    I’m excited to try the bacon in a big pot of black eyed peas for New Years.

  • Ellie Wright wrote:
  • Stephanie Phelps wrote:

    I am excited to use the Hatfield® Recipe Essentials™ Country Ground Sausage, for my breakfast casserole!

  • Stephanie Phelps wrote:
  • Elizabeth pergande wrote:

    I love using ham at Christmas time – it is easy to prepare and always such a big hit.

  • Elizabeth pergande wrote:
  • Kathryn C wrote:

    #SweepstakesEntry- comment

    definitely the traditional ham always makes a great addition to the Christmas lunch buffet table

    Kathryn C
    kacor7@hotmail.com

  • Kathryn C wrote:
  • Thomas Murphy wrote:

    I want to cook a Hatfield ham.

  • Thomas Murphy wrote:
  • Susan Christy wrote:

    I need to fire up the grill and cook some Pennsylvania Dutch Rope Sausage.

  • Lemon90 wrote:

    I cooked the boneless ham!

  • Latanya wrote:

    their bacon

  • Latanya wrote:
  • Erica Best wrote:

    I am a huge bacon fan i would love to try the Hatfield Bacon

  • Erica Best wrote:
  • hannah wrote:

    I’m looking forward to cooking with hatfield’s bacon, nothing better than bacon-based appetizers!

  • Jerry Marquardt wrote:

    The Nice Ham and also a topping of great Bacon are my Hatfield products that I am most excited to cook with this holiday season

  • Jerry Marquardt wrote:
  • Tabathia B wrote:

    I would like to try the ham

    tbarrettno1 at gmail dot com

  • Tabathia B wrote:
  • Debbie B wrote:

    i always enjoy ham during the holidays

  • Debbie B wrote:
  • Cheryl B wrote:

    I was very excited to use their ham this year for our Christmas meal.

  • Cheryl B wrote:
  • Vicki D. wrote:

    Can’t wait to try these! They look great

    • Martha wrote:

      Thanks Vicki!

  • Janet Stefura wrote:

    I found that 25 min total cook time wasn’t enough. They were cold inside.

    • Martha wrote:

      Thanks for sharing your feedback Janet.

  • Paige wrote:

    At what point can you make these ahead? How far ahead? I have a baby shower on Sunday afternoon. Can I completely assemble on Friday or will they get soggy?

    • Martha wrote:

      Hi Paige – The bread might get soggy…you can definitely mix up the spread and slice the ham ahead of time though. If you do all of that ahead of time, it shouldn’t take long to assemble them before you bake them. Good luck!

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