Lady Edison Ham Recipe

Toast benne seeds

Place a small dry skillet over medium heat. Add benne seeds and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and transfer to a small bowl to cool.

Combine cheeses

In a medium mixing bowl, beat the softened cream cheese lightly with a fork until smooth. Add the grated sharp cheddar and fold together until evenly incorporated.

Add flavorings: Stir in mayonnaise, chopped roasted pimentos, Dijon mustard, apple cider vinegar, hot sauce, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Mix until creamy and homogeneous. Taste and adjust seasoning (add more hot sauce or salt if desired).

Texture adjustment: If the mixture is too thick, stir in up to 1–2 teaspoons additional mayonnaise or a splash of milk to reach desired spreadable consistency. Cover and refrigerate at least 30 minutes to let flavors meld (may be made up to 24 hours ahead).

Warm the rolls: Preheat oven to 350°F (175°C). Place tavern rolls on a baking sheet, brush lightly with melted unsalted butter (reserve about 1 teaspoon), and bake 6–8 minutes until warm through and tops are slightly golden. Alternatively, split rolls and toast cut sides under broiler 1–2 minutes—watch closely to prevent burning.

Split and butter: If using split rolls, open each roll and brush the cut side with the reserved melted butter.

Assemble: Generously spread about 1 to 2 tablespoons of the chilled pimento cheese onto the bottom half of each roll (adjust to preference). If serving as bite-size appetizers, cut rolls into halves or quarters and use about 1 tablespoon per piece.

Garnish and finish: Sprinkle toasted benne seeds evenly over the pimento cheese on each roll. Add an optional thin slice of pickled jalapeño on top of some for heat and color, and scatter a pinch of chopped chives over the platter. Finish with a light dusting of smoked paprika if desired.

Serve: Arrange the finished Lady Edison Hams on a platter and serve immediately while rolls are warm, or cover and refrigerate up to 2 hours before serving. Leftover pimento cheese keeps refrigerated for up to 4 days.