Ham and Jam Sandwich

Updated May 31, 2022

Basic Information

  • Total Time: 10 minutes (quick, no-cook lunch)

  • Difficulty: Easy

Introduction

This classic sandwich marries the savory depth of cured ham with the sweet brightness of fruit jam, all layered between crisp, crusty baguette slices. The creamy richness of butter (or alternatives) ties the flavors together, creating a balanced, satisfying lunch with minimal effort.

Ingredients (Serves 4)

  • 1 baguette (approximately 20–24 inches/50–60 cm long, crusty)

  • 4 tablespoons salted or unsalted butter, softened to room temperature (unsalted butter: add a light sprinkle of Kosher salt if desired)

  • 2 tablespoons Dijon mustard

  • ⅓ cup fruit jam or preserves (e.g., cherry, peach, or orange; adjust based on preference)

  • 8 ounces (225g) sliced ham (preferably smoked or Black Forest for robust flavor)

  • Freshly ground black pepper

Preparation Instructions

Step 1: Prepare the Baguette

Slice the baguette crosswise into 4 equal portions (each ~5–6 inches/12–15 cm long). Then, cut each portion lengthwise through the middle to create two flat surfaces (one "top" and one "bottom" for assembly). Arrange the opened segments cut-side up on a clean work surface.

Step 2: Spread Butter and Condiments

  • Butter: Evenly spread softened butter on both the top and bottom surfaces of each baguette segment. If using unsalted butter, lightly season with Kosher salt (1–2 pinches per segment).

  • Dijon Mustard: Spread Dijon mustard on the bottom surface of each segment (about ½ tablespoon per segment).

  • Jam: On the opposite bottom surface (or top surface, per preference), spread jam (about 1 tablespoon per segment).

Step 3: Layer Ham and Season

  • Place 2 ounces (50g) of sliced ham on the bottom surface of each segment, covering the entire surface without overlapping.

  • Lightly grind black pepper over the ham (about ¼ teaspoon per segment) to enhance the savory profile.

Step 4: Assemble and Press

  • Place the top surface of the baguette segment onto the ham layer. Gently press down on the top to compact the layers, ensuring the sandwich holds together when eaten.

Storage and Serving

  • Storage: Wrap assembled sandwiches tightly in parchment paper or plastic wrap and refrigerate for up to 1 day. The flavors will meld slightly overnight, intensifying the sweet-savory balance.

  • Serving: Consume cold (ideal for lunch) or at room temperature (if left out for <2 hours to avoid spoilage).

Pro Tips & Variations

  • Bread Shortcut: Ask the bakery to pre-slice the baguette into 4 segments and cut each lengthwise before purchasing.

  • Alternative Spreads:

  • Kewpie Mayo: Substitute butter with softened Kewpie mayo for a creamy, tangy twist.

  • Soft Cheese: Use a thin layer of Laughing Cow cheese (or similar soft cheese) instead of butter for richness.

  • Greens Addition: Add a handful of arugula or mixed greens between the jam and ham for a crisp, peppery contrast.

  • Mock Mostarda: Mix jam with Dijon mustard at a 3:1 ratio (e.g., 1 tablespoon jam + ⅓ tablespoon Dijon) to replicate a tangy-sweet spread inspired by traditional mostarda.

User Comments

  • “Cut the baguette to your desired length first, then slice open—no need for overcomplicating!”

  • “Mock mostarda (3:1 jam:Dijon) adds a tangy kick, and the simplicity of no cheese is surprisingly satisfying.”

  • “Subbing Kewpie for butter or adding arugula works! The sandwich hits all flavor notes without excess.”

  • “Ask the baker to pre-slice—game-changer for busy days!”

This classic combo proves that less is more: savory ham, sweet jam, and creamy butter in a crusty baguette, perfect for quick, comforting meals.