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
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.