To broil ham rolls, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Smithfield ham is a dark, lean country-cured ham that's rich, savory and dry. Originally, pigs for Smithfield ham were fed only acorns, hickory nuts and peanuts. Now, they are grain-fed. Only hams cured and aged in Smithfield, Virginia can carry this name. The ham is dry-cured, seasoned, hickory-smoked and finally aged from 6 months to 2 years.
Prosciutto is the Italian word for ham. This luxurious ham is not smoked, but it is seasoned, salt-cured, air-dried and pressed until it is dense and full-flavored. Try prosciutto for these rolls, but watch it closely because prosciutto cooks more quickly than does Virginia ham.