As any good Southerner worth his grits knows, the best part about baking a ham is the leftovers. Whether they are used to add a kick of flavor to vegetables, make some delicious ham salad, or even to make their way into a sandwich, we prize leftover ham. This fully loaded sandwich ring combines the amazing flavor of smoked ham with another Southern classic—pimiento cheese—and is a fun and delicious dish to serve for family dinner. Here’s how to make it!
To start, you’ll need to preheat your oven to 350°. Spray a fluted tube pan with nonstick cooking spray. Open the cans of refrigerated dough and place them into the pan. Pinch the ends together to form a ring of dough in the pan.
Bake the bread for 35 to 40 minutes, or until the bread is golden brown. Turn the bread out onto a cooling rack and cool completely.
Meanwhile, make the pimiento cheese by combining the grated cheese, onion powder, pickle juice, mayo and pimientos in a medium bowl. (I prefer to use freshly grated cheese for this because I feel like the pre-shredded, bagged stuff doesn’t yield the right texture.) Stir the mixture vigorously to get the spread combined. Place the pimiento cheese in the refrigerator until you are ready to assemble the sandwich.
Once the bread has cooled, slice it in half horizontally using a bread knife. You’ll need to make sure the bread has cooled completely or it won’t cut correctly.
Once that’s done, assemble the sandwich, starting with the ham and then adding the lettuce, bacon, tomato, and finally, the onions. Then, spread the pimiento cheese mixture on the cut side of the top half of the bread.
Place the pimiento-covered bread on top and you’re ready to serve!