¼ cup mayonnaise
¼ cup mustard
1 pinch cayenne pepper
1 (8 ounce) loaf French bread
8 slices Swiss cheese
6 slices Left over smoked fully-cooked ham
1 ½ cups cooked pulled pork, heated
1 large dill pickle, sliced thinly lengthwise
1. Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
2. Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
3. Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
4. Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Cherry Dr Pepper Ham Glaze
3/4 cup packed brown sugar
1/2 cup Cherry Dr Pepper
2 tablespoons fresh orange juice
2 teaspoons Dijon mustard
Bring the sugar, Dr Pepper, orange juice, and mustard to a simmer in a medium saucepan and cook until syrupy and reduced to 3/4 cup, about 8 minutes.
Smoked Holiday Ham
1. Preheat your smoker to 225 degrees f.
2. Place the ham, cut side down
3. Close the lid and smoke the ham for 1.5 hours.
4. Place the ham in a large Pan . Pour 1 cup of Apple Juice over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.
5. Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto it's side and brush liberally with the glaze.
6. Place the glazed ham into your oven on High broil. Cook for 2-3 minutes, or until the glaze is bubbling and caramelized.