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individually, by running a large serrated knife parallel to the counter as you slice the still-connected rolls. Don’t pull the rolls apart; you want to keep them connected. Place two sheet pans in the oven, one on each rack, to heat. In a large mixing bowl, combine Dijon mustard, poppy seeds and Worcestershire sauce. Add the remaining half-cup of butter and warm onion. Stir in cheese and ham until evenly combined. Place one pack of Hawaiian rolls on a large sheet of aluminum foil large enough to encase the entire package of rolls. Spread about half of the ham mixture in an even layer over the bottom half of the rolls all the way to the edges. Close the rolls, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose it. Repeat with the other flat of Hawaiian rolls. Divide the two packets between the two preheated sheet pans. Bake until the cheese melts and rolls get toasty, about 10 to 12 minutes. Unwrap and cut the sandwiches into individual sliders. Serve on platters. CITY HAM VS. COUNTRY HAM ARROW-CIRCLE-RIGHT City ham — brined and conveniently packaged in plastic and labeled “ready to cook,” “partially cooked” or “ready to serve” — is the most popular pick for holiday dinners. It is soaked in or injected with brine, spice, sugar and curing agents, lightly smoked — often over hickory wood — and prebaked. It has a milder flavor than country ham, which undergoes a dry-curing process where the raw ham is coated in dry salt and undergoes a prolonged and slow air-drying process, akin to the methods used for Italian prosciutto. This technique creates a more concentrated and intense flavor. CURED VS. UNCURED ARROW-CIRCLE-RIGHT Curing is the method of preserving meat through the use of acid, salt and sugar. Uncured ham is the same cut as cured ham, but it has not been prepared with the same brine, smoke or flavorings that are used in cured meat. What’s the difference? FRESH HAM VS. CURED ARROW-CIRCLE-RIGHT Fresh ham is an uncooked piece of pork from the rear leg of the animal that has not been cured, smoked or processed in any way. It’s up to you to season, flavor and cook it according to your preferences or a particular recipe. BONE-IN VS. BONELESS ARROW-CIRCLE-RIGHT The main difference between bone-in and boneless ham is, well, the bone! A bone-in ham is great for carving and looks impressive on the table. Plus, that ham bone can kick-start delicious soups and stocks. On the flip side, boneless hams are easier to carve and perfect for sandwiches. Taste and texture-wise, they’re pretty much the same — just choose based on how you plan to serve them.

WE’RE BRINGING BACK BOAR’S HEAD

We’re happy to welcome back Boar's Head Meats and Cheeses to our deli. We’re working now to bring them to a store near you. Their fresh-cut and packaged options, along with a selection of pickles, mustards, and condiments, will provide a wide range of delicious choices for you to enjoy.

RECOVERY FUND ARROW-CIRCLE-RIGHT The Maui Strong Fund is providing financial resources to support recovery needs for the people and places affected by the devastating Maui wildfires.

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