Directions
- To make the glaze, start by melting the butter in a small pot over medium heat. Whisk in hot honey and brown sugar until dissolved. Add in Dijon mustard, yellow mustard, thyme, and salt, and whisk again. Remove from heat and allow to cool completely.
- Preheat the Pit Boss to 300°F.
- Separate the top and bottom buns. Spread mayonnaise on the bottom buns, then a generous layer of the honey mustard sauce you made earlier on the other half of the buns.
- Layer slices of smoky leftover ham on the bottom buns. Lay Swiss cheese on each slider. Lay the top buns back onto the sliders.
- Brush the tops of the buns with melted butter and thyme.
- Place the sliders into an aluminum pan before placing them on the Pit Boss. Place the aluminum pan on the top shelf of your smoker or any shelf in a vertical smoker.
- Allow the sliders to cook for 15 minutes or until the cheese is melty and the tops of the buns are lightly toasted.
- Slice the sliders and serve warm.
