I am preparing sandwiches that have only really soft ingredients, like gouda cheese, cream cheese, etc.
But I would like them to have meat in them, I've decided to use sliced ham for that but the problem is that the sinews or tendons or whatever the little hard bits left in the meat are called in English are harder than the rest of the sandwich which gives an unpleasant feeling.
I want to tenderize the ham, while preserving the texture and moisture, so I was thinking of putting it in a pan of water to boil slowly.
What would be the best method to remove any "hard bits" (sinews, tendons?) from the ham, in order to make it tender and almost "creamy"? Are there any alternative meats I can use that would offer no resistance to biting?