Sometimes the most delicious meals are the simplest, and in the spirit of simply tasty, I present the ham bun in all it’s glory.

I will admit that my first reaction the proposition “Do you want to come over for ham buns?” was not one of excitement and anticipation, but I would soon have my mind changed. Trusting that my aunt and uncle, who whip up a batch of cookies like they’re making toast, and a turkey dinner on a whim because they woke up in the mood for Christmas, would only be extending the excited invite for something divine, I headed straight over. Since that salty day, it’s become a comfort food staple that feeds the masses, makes for days of post ham enjoyment, and almost always leads to jambalaya a few days later…but that’s a whole other story.

So here’s the breakdown…a bone in ham, slow roasted with about 4 inches of water in a covered roasting pan at 350 degrees for 4 hours, sliced up while it’s still hot from the oven and served on soft kaiser buns (we require the sobey’s kaisers)…add butter, medium or aged cheddar, mustard (I fancy plain old French’s but grainy is nice too), and pickles (Claussen’s please). And don’t forget to drink some water before you go for the second bun in an attempt to avoid the midnight in the desert wake up call.