Preheat oven to 375 degrees.
Slice your jalapenos in half and clean them out with a small dessert spoon (removing stems and seeds from the insides and discard). Be careful of your eyes while you do this. Don't touch your eyes with your fingers for a while after.
Line jalapeno halves on a baking sheet, stuff with the ham, cheese and pickles. I prefer layering the pickles in first, followed by a mixture of the ham & cheese.
Press down to allow a tight fit of the mixture into the peppers.
Combine the Panko, butter and mustard, blend with your fingertips until completely incorporated. Season with salt & pepper.
Place a mound of crumbs atop each pepper.
Bake for 15-25 minutes, depending on your preference for pepper doneness as well as pepper size and thickness.
These can also be made on the grill.
Serve and enjoy.