I have had a version of this recipe bouncing around my computer for a while now, and the need to deal with leftover Easter ham has made me finally try it.
I should not have waited so long – this is one seriously good sammich!
Loosely based on chipped ham sammiches popular in Pittsburgh, I used a batch of Arby’s Sauce I had made for just this purpose. Your own fave barbecue sauce would work a treat, too.
INGREDIENTS
•2-1/2 cups thinly sliced ham
•1-1/2 cups diced sweet onion
•4 tbsp unsalted butter
•1 tbsp Sherry Peppers Sauce*
•1 batch Arby’s Sauce – or 1-1/4 cup or so of your fave barbecue sauce
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: I used chopped leftover ham, because I have a lot of it – feel free to use thinly sliced deli ham instead.
Melt the butter in a large pan over medium heat, then add the onions and sauté for eight minutes or so, until the onions are tender and translucent. Stir in the Sherry Peppers 
Sauce and then the Arby’s Sauce (or barbecue sauce) and simmer, stirring often, for another ten minutes.
Stir in the ham, toss to coast, and continue to cook, still stirring often, for another five minutes, until the ham is heated through and the sauce nicely thickened.
Serve on hamburger rolls.
I brushed our rolls with butter and Medianoche Mayonnaise and lightly toasted them, then served the sammiches with sliced Provolone and dill pickle.
Pretty darned nice sammich!