This is a classic old-school “hot ham bun” recipe — sounds like it’s from the same family as “Goofy Buns” or “Hot Sandwiches,” church-cookbook style This recipe is a hot dish in a bun! You bake it, you unwrap it, and it is somehow better than the sum of its very humble parts. These could easily be called classic cheese ham buns too, thanks to the main ingredients.
This is the kind of recipe that used to show up at every church potluck, hockey tournament potluck, and “bring a hot dish” gathering across Minnesota, usually written on an index card in someone’s mother’s handwriting that’s adapted from an old recipe called “Hot Sandwiches,” which called for chipped chopped ham, cubed Velveeta, chopped onion, hard-cooked eggs, mayonnaise, and catsup, mixed together, placed in buns, wrapped in foil, and heated at 400 degrees for 10 minutes. There’s also a nearly identical one called “Goofy Buns,” using chopped ham, cubed Velveeta cheese, mustard, sweet relish, and mayonnaise, filled into hamburger buns. I make no claims that it’s fancy. I make every claim that it works — especially because people love Ham and Cheese Buns recipes for nostalgic potlucks.
Why This Recipe Works
- Velveeta melts like nothing else. No graininess, no separating — just pure, glossy, gooey cheese sauce that coats every cube of ham. Indeed, this melting effect is perfect for ham and cheese stuffed inside the buns.
- Ketchup is doing more than you think. It adds sweetness, acidity, and just enough moisture to keep the filling from drying out in the oven, without tasting like a condiment dumped on top.
- The foil is the secret. Wrapping the buns traps steam, which softens the bread just enough that it eats like a cross between a sandwich and a slider — soft in the middle, slightly crisp on the edges where it touches the pan.
- It’s endlessly forgiving. Leftover ham, a half-used brick of Velveeta from another recipe, buns you need to use up — this is a “clean out the fridge” recipe wearing a potluck-classic disguise.
Hot Ham & Cheese Buns
Serves 8. Making these cheese and ham-based buns will quickly become your favorite easy meal for a crowd.
Ingredients
- 16 oz cooked ham, cubed
- 16 oz Velveeta cheese, cubed
- ½ cup ketchup
- 8 hamburger buns (these are ideal for Ham and Cheese Buns!)
Instructions
- Preheat your oven to 400°F to get ready for baking the ham and cheese buns to perfection.
- In a large bowl, combine the ham, Velveeta, and ketchup. Toss until every cube is coated.
- Divide the filling evenly among the hamburger buns, mounding it inside each one for ultimate ham-cheese-bun goodness.
- Wrap each filled bun tightly in foil.
- Bake for 10–15 minutes, until the cheese is fully melted and the buns are heated through.
- Unwrap carefully (they’re hot and steamy) and serve immediately.
Tips for the Best Ham & Cheese Buns
- Cube it small. Smaller cubes of ham and cheese melt together more evenly and are easier to pile into the bun without everything sliding out the sides. And by the way, that’s the secret to the best Ham Cheese Buns texture.
- Double-wrap if your foil is thin. Nobody wants a cheese leak in the oven.
- Add a kick. A tablespoon of mustard or a spoonful of mayo mixed in gives it a tangier, more “Goofy Buns” flavor if you want to riff on the original.
- Make ahead. You can mix the filling and stuff the buns a few hours ahead, then wrap and refrigerate until you’re ready to bake — just add a few extra minutes in the oven since they’ll be starting cold. That way, your cheese and ham-filled buns are ready whenever you need a snack.
Find Other Sandwiches to Love:
- Crock Pot Sloppy Joes — your mom’s-crockpot classic, great “nostalgic comfort sandwich” pairing.
- Sloppy Joe Sliders — the game-day, potluck-friendly bun format, similar vibe to the ham buns. They are also a fun twist if you’re a Ham and Cheese Buns fan.
- Slow-Cooker Italian Beef Sandwiches — good contrast link (low-effort, high-reward, another “stuff a bun” recipe).
- French Onion Grilled Cheese Sandwich — ties in the “melty cheese sandwich” theme.
- Homemade State Fair Gizmo — strong Minnesota-nostalgia tie-in, fits the retro/potluck theme of the ham buns post.
Frequently Asked Questions
Can I use a different cheese instead of Velveeta? You can, but Velveeta is really doing the heavy lifting here — it melts smoothly without breaking or turning oily the way sharp cheddar or Swiss can in a foil-wrapped bake. If you swap it, a processed American cheese is the closest substitute. Still, nothing beats the texture in Ham Buns with Cheese.
Can I make these ahead of time and freeze them? Yes. Assemble and wrap the buns, then freeze before baking. Bake from frozen at 400°F for closer to 25–30 minutes, until heated through.
What can I serve with Hot Ham & Cheese Buns? Keep it simple and nostalgic — potato chips, a pickle spear, or a scoop of coleslaw all work. They’re a great addition to a game-day spread or a cabin lunch when you want something hot with minimal effort. If serving for a crowd, consider offering a variety of Ham Cheese Buns for people to try.
Can I use leftover ham from a holiday? This is honestly the best use for it. It’s how a lot of these old recipes were born in the first place — a way to stretch a holiday ham into another meal without anyone complaining.
Ham and Cheese Buns
Ingredients
- 16 ounces cooked ham cubed
- 16 ounces Velveeta cheese cubed
- 1/3 cup Tomato paste
- 2 teaspoons garlic salt
- 8 hamburger buns
Instructions
- Preheat oven: Preheat oven to 375°F.
- Mix the filling: In a large bowl, combine 16 ounces cooked ham, cubed, 16 ounces Velveeta cheese, cubed, and 1/3 cup tomato paste and garlic salt. Toss until the ham and cheese cubes are evenly coated in the paste and seasoning.
- Fill the buns: Divide the filling evenly among the 8 hamburger buns, mounding it inside each bun – 1/3 cup works well for filling.
- Wrap each filled bun tightly in foil.
- Place the foil-wrapped buns on a baking sheet and bake until the cheese is melted and the buns are heated through, 18-20 minutes.
- Carefully unwrap (they’ll be hot and gooey) and serve immediately.
