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In a biscuit or English muffin, with or without eggs and cheese, ham is part of a classic breakfast sandwich. At lunch, ham can be the one-and-only thing on sliced bread (with at least mayo and/or mustard) or a companion for almost any kind of cheese or one of several ingredients in a club or Dagwood. Two of the country’s most notable ham sandwiches are served in extremely humble Midwestern cafes: gravy-soaked slices with Wisconsin cheddar and house-made horseradish mustard at Ray’s Place in Eau Claire, Wisconsin; and carved-to-order, baked-by-Mike ham on a soft poppy-seed roll at Mike’s Famous Ham Place of Detroit.