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Plain and simple: Toasted white bread, slathered with real mayonnaise, tiny dab of yellow mustard. Three slices of Danish ham, rolled up, two leaves iceberg, three slices roma tomato. Sprinkle of sea salt, grind of black pepper. Cut in half diagonally, Zapp's Original Flavor chips on the side.

Honey baked ham with bits of the sugar coating crumbled up on the top, mayo on both pieces of the white bread, salt and pepper, sliced tomato, lettuce. BBQ potato chips and sweet pickles on the side.

Growing up we didn't have a lot of money and my dad LOVED ham. Thankfully it was cheap and ham sandwiches or slices of ham and eggs were common meals in my house. The problem was that we would purchase super cheap ham from the corner liquor store. You know the kind; you sometimes bite into a piece of tough, rubbery cartilage (or whatever it is). Because of that I've kind of developed an aversion to ham. If I do, by chance, eat a ham sandwich, it's basically a grilled cheese with some leftover honey baked ham that I've microwaved before sticking in the grilled cheese.

Pumpernickel bread, mayo & smidge of brown mustard on bottom slice, country ham, swiss cheese, crisp lettuce, summer tomato slice, mayo, top slice.

Also good on a snowflake roll or hoagie roll.

For panini, could be on ciabatta bread and skip the lettuce.

Doesn't quite top a grilled reuben, but close! Gotta buy a ham!

The perfect ham sandwich is an hour or two after Thanksgiving dinner. Two slices of ubersoft white bread, mayo, generously lay on the ham.
Mmmm. We kids (all grown up now) still remind someone to make sure there is a fresh loaf of white bread and mayo at Thanksgiving for all night noshing during football, poker and games.

Every other time of year, I like thinly sliced black forest or honey baked ham on any kind of bread I have, lightly toasted. Mayo and dijon, over medium egg, slice of cheese sometimes, some greens, tomato, black pepper. Sliced in half.

When I'm feeling up to making it, Croque Madame, really really hits the spot.

Since there are no decent delis here in the Midwest...what's the best brand & kind of ham for a sandwich...short of using left-over baked ham? I read one recommendation for Boar's Head. When you shop for ham-sandwich-type-ham, what do you prefer?

OK...so publix has this ham that's like $5.50 a pound, and super great...it's usually listed as "publix sweet ham," or something, and not on display(they keep it in the back at all times, though)....so, that, on ciabatta from Cafe Louisa(coffee shop across town), and mayo.

simple.

Where I live, the only kind of ham to eat is Isaly's (local) and it absolutely must be chipped. No slices, no hunks, just chipped. If you could gently peel away one actual chip slice, you could almost read a newspaper through it. That being said, you pile up the ham on squishy white bread slathered with Hellmann's mayo, thick slices of beefsteak tomato, kosher salt and black pepper. Cheese is optional, but if used, must be Land 'O Lakes American. Finally, serve with a huge, crispy kosher dill pickle. Mmmm! I'm heading to the kitchen right now :-)

jambon du parme, sliced very thin, sweet butter spread thick, on a crusty baguette, with a cornichon.

you dont. ham is gross.. all texture like fleshy butt cheeks.

Okay, please don't kick me off the site....

Wal-Mart (shudder) carries a brand of ham called Ol' Farmer's. It runs about $4.50 a pound. Of course, it's not nearly as good as Boar's Head, but if I need to buy several pounds to take on a camping trip or feed a big group, that's where I go. It's from a whole ham -- not chopped and pressed -- and the flavor and texture are wonderful.

I like mine simple - hot ham and cheese with pickles please!

Basically a grilled cheese with mustard, lotsa layers of ham and sour pickles - buttered and browned to perfection. One of my favorite quick fixes when I'm hungry.

Hot - I like a thick ham slice, fried with brown sugar and mayo on white bread..

Cold - a couple of thinner slices, mayo, sweet pickles, on white bread..

crap. now i want a sandwich. i was totally going to eat a salad for lunch.

You all are evil. My cereal does not AT ALL taste like a ham sandwich. :-(
Honey or brown sugar or smoked, just not that "boiled" ham with the jelly that comes in a can and goes "sccccchhhhhhllllummmmp" onto the counter, sliced nice and thin on Russian rye or pumpernickel with cheddar cheese, spicy mustard, a few leaves of greenery and some creamy cole slaw.

Want it now. Don't have any ham. Whine.

best ham sandwich I ever had was at le sandwicherie in south beach, FL. Start with a baguette, add honey ham, brie, theeee freshest tomatoes, lettuce, and a dijon vinaigrette. I dream about this sandwich...

Good Lord, I have seen so many of those hams described by Scarletini (btw, nice spelling of the sound efx of ham coming out of the can) ...we splurged one year and bought a spiral-sliced ham for Easter, it came in a red foil/plastic bag covered with the nylon net, and a packet of their own brown-sugar glaze omg it was the best for leftovers on Polish Babka, with unsweetened soft butter, and red horseradish, a great combo especially the raisins sweetness clashing with the beet horseradish.

but supermarket deli "store-brand" rectangular ham >shudder

@mspen: Ooooh, Babka. Baked honey ham on cheese Babka with a bit of salty butter. *muststopthinkingaboutHAM*

Honeybaked spiral sliced ham on my local grocery store's bakery sandwich rolls, Trader Joe's sharp cheddar slices, thinly sliced sweet yellow onion, homegrown Cherokee Purple tomatoes, Vlassic sandwich stackers, Best Foods mayo and Plochman's grainy mustard. Heaven! But you have to put the ham and cheese on opposite sides of the roll, which is spread with the mustard and mayo, then the other stuff in the middle. Otherwise, the bread gets soaked through with the tomato and pickle juices. It's still good, it's just really messy once the bread fails.

Split sandwich side English muffin and toast in toaster oven, very lightly.

When bell rings, take out English muffin halves and top with a couple of slices of Boars Head ham, sliced very thin.

Layer on a half-slice of Land O'Lakes yellow American on top. Place back on rack.

Set toaster on high heat or on broil until cheese is bubbly and melted and ham is all crispy and brown on edges.

Remove to plate. Bring plate to couch and settle yourself down in front of some late-night TV. Consume. Grin. Yum.

The best ham sandwich is in Paris -- a fresh, crusty baguette, a smear of Normandy butter with fleur de sel, and a couple of slices of jambon de Bayonne. There is nothing more elemental and delicious and sadly, hard to replicate in the US.