Hawaiian Ham Sandwich

created by Lindsay Jones

see more at foodflirt.com

Share this:


Spiced rum glazed ham on toasted Hawaiian bread – the perfect blend of indulgent holiday gift for your tastebuds. This holiday ham sandwich with pineapple, macadamia nut, jalapeno chutney is exactly the kind of delicious meal you could expect to find in Honolulu – or at one of those outdoor cafes on Hillhurst in the Los Feliz neighborhood of Los Angeles.

Cook Time: 39-40 min

Servings: 6 Servings


  • 1 20-ounce can crushed pineapple
  • 2 red jalapeños, seeded and diced fine (use 1 to lessen heat)
  • 2 green jalapeño, seeded and diced fine
  • 1 shallot, diced fine
  • 1/4 cup brown sugar
  • 2 tbs. lemon juice
  • 2 tbs. white rice vinegar
  • 1/4 tsp. salt
  • 1/2 cup macadamia nuts, chopped
  • 6 Hawaiian sandwich buns, lightly toasted
  • 6 1/3-inch thick slices of mozzarella cheese (optional)


To make chutney, add pineapple, jalapeños, shallot, sugar, lemon juice, vinegar, and salt to medium saucepan and stir to combine. Cover and heat on medium for 10 minutes, or until sauce just comes to a boil. Lower heat and simmer on medium-low for 20 minutes or until sauce has reduced and thickened. Remove from heat put in small bowl to cool.

While chutney is simmering, place macadamia nuts in small pan over medium-high heat and toast, stirring often, for 3-4 minutes, or until lightly golden brown. Set aside.

To prepare ham, place butter in large frying pan over medium-high heat until melted. Reduce heat to medium and add brown sugar, rum, cinnamon and ginger and whisk until combined. Mixture will be like a thick syrup. Place ham, (sliced in half widthwise) in pan and cook for 3 minutes per side. Remove from pan, and set aside.

To build sandwiches, spread one layer of chutney on bottom halves of buns. Place one piece ham atop chutney then layer with 1 slice mozzarella (if using). Spread an additional layer of chutney over top of ham or cheese, then top with top half of bun and let the fun begin!