Slow Roasted Ham'n Cheese Bombers

Makes 8-10 medium sized sandwiches
Prep Time: 25 minutes
Cook Time: 2.5 hours

(1) 2 lb Organically Raised SBM Ham Steak
10 Dinner Roll sized Buns
6 Large Yellow Onions, Sliced (halved and slices in thin strips)
10 Slices Cheese (Swiss, Gorgonzola or Brie are great options)
2 cups apple or orange juice
1 Tbsp Salt

Roasted Mustard Aioli
1/4 cup Yellow Mustard Seed
1/4 cup Brown Mustard Seed
1 Tbsp Mustard Powder
1 Tbsp Sugar
1 Tsp Kosher Salt
1 cups Real Mayo

Preheat oven to 275 degrees.
Salt Steak and add high temperature oil to pan. Brown on Med-High heat until steak has nice golden coloring.  Place in sealable pan and add juice.  Cover and put in the oven, turning the steak every 1/2 hour.

Add more oil if necessary.  Add all the onions to the hot pan and sprinkle on 1 Tbsp Salt.  Scrape pan and slowly brown onions.  Keep the heat around Medium being sure that you are not charring the onions.  You want a nice slow "sweat" (check the "recipe" section on the website for more on this technique) so that the onions release their sugars and caramelize.  This should take about 10 to 15 minutes.  When finished they should be reduced by over half and kinda thick and gloopy.

Roasted Mustard Aioli
In a large pan roast mustard seed over medium heat.  Stay moving the pan and scraping for entire time (DO NOT LEAVE IT).  Seeds will start to pop and have a lovely roasted smell. Seeds are finished when they are slightly darker and not popping as much.  Allow to cool in mixing bowl and add remaining ingredients.  Mix to incorporate.

When meat is finished and is crumbling when pressed with a fork, take it out and shred the meat. Spread Aioli on Buns and top with ham and caramelized onions.  Add cheese to top and place in 400 degree oven until cheese is melted.