Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli

Total Time:
6 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
5 hr 30 min

Yield:
8 to 12 servings
Level:
Intermediate

Ingredients
  • One 10- to 12-pound bone-in fresh ham, at room temp
  • 2 tablespoons unrefined coconut oil, melted
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • One 12-ounce beer, amber or dark
  • Fried Pickles and Cajun Aioli, for garnish and spreading, recipe follows
  • 8 to 12 sandwich buns, split
  • Fried Pickles with Cajun Aioli:
  • Cajun Aioli:
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Cajun seasoning
  • 3 green onions, green parts only, sliced
  • Fried Pickles:
  • 1/2 cup sour cream
  • 3 tablespoons pickle juice
  • 1/2 cup all-purpose flour
  • 1/2 cup stone-ground yellow cornmeal
  • Pinch cayenne pepper
  • 32 dill pickle slices
  • Canola oil, for frying
  • Kosher salt
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Trim off any skin and excess fat from the fresh ham, leaving 1/4 inch of fat at most. Place the ham, fat-side up, in a roasting pan.

  • Combine the coconut oil, garlic, rosemary, thyme and 2 tablespoons each salt and pepper in a bowl. Rub the mixture all over the ham. Bake until the internal temp reaches 160 to 165 degrees F, 5 to 5 1/2 hours (essentially 30 minutes per pound), basting every hour with beer. Let rest for 20 to 30 minutes before carving.

  • Slather aioli on the bottom and top sides of the buns. Top the bottom buns with sliced ham, fried pickles and a bun top.

Fried Pickles:
  • For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.

  • For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.

  • Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.

  • Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.


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