Ham and Jam Sandwich

By Ali Slagle

Updated May 31, 2022

Ham and Jam Sandwich
David Malosh for The New York Times. Food Stylist; Simon Andrews.
Total Time
10 minutes
Rating
4(754)
Comments
Read comments

Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European butter and unsmoked ham. This rendition expands on that perfect trinity with a few additional pantry ingredients: Jam plays well with ham (like in a Monte Cristo), and Dijon and black pepper bring spice and spirit. Smoked ham adds yet another layer of savoriness, but any thinly sliced ham will work. The result is a hearty, complex but still delicate meal, appetizer or pick-me-up. While ham and jam sandwich doesn’t roll off the tongue quite like jambon-beurre, you have permission to call it a ham-jam-sam, if you like.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1baguette (about 20 to 24 inches long)
  • 4tablespoons salted or unsalted butter, at room temperature
  • Kosher salt
  • 2tablespoons Dijon mustard
  • ⅓cup fruit jam or preserves, such as cherry, peach or orange
  • 8ounces sliced ham, preferably smoked or Black Forest
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

412 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 18 grams protein; 1000 milligrams sodium

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.

Powered by

Preparation

  1. 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.

  2. 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

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
754 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

John Buckley

The instructions for cutting the baguette (Step 1) are the most confusing instructions I have ever read.

Alan

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.

Kessel

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?

DAJ

Just have the baker slice/cut the bread before leaving the market. Voila!

Hub

Used Laughing Cow Cheese instead of butter and added some arugula for greens! High praise from this house. Solid sammie combo

Banning

Did this really require an instructional video?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.