- 2 pounds thinly sliced deli ham
- 1 cup water
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons white vinegar
- 2 teaspoons prepared mustard
- 12 hamburger buns, split and toasted
- Place the ham in a greased 3-qt. slow cooker. In a large bowl, combine the water, ketchup, brown sugar, Worcestershire sauce, vinegar and mustard; pour over ham and stir well. Cover and cook on low for 4-5 hours or until heated through. Serve on buns. Yield: 12 servings.
Reviews for Ham Barbecue
"I doubled the recipe for an event this weekend. It was delicious and I could have easily eaten two sandwiches. I will be sure to stir it frequently since the my newer crock pot is very hot. **Update: You can also use leftover ham from a bone-in dinner. Just place slices in the crock pot and shred it with a fork once it's hot. Yummy!** BTW, I do NOT add the water."
"My Grandma used to make this but used what was called chipped ham. I don't know if they slice it that thin anymore Yes, she was from Pittsburgh!"
"Very good! Quick and easy. I topped the sandwiches with provolone cheese and served on club rolls. Will definitely make again!"
"I grew up in western PA, so this recipe is very close to the one my mother and aunts used. We bought the "chipped ham"from Isaly's and then did the sauce at home. It is a famous prep in the Pittsburgh area, still available in local diners especially around the stadium areas.I now live in northern New England, and have found the Hormel low sodium deli ham to be the closest to what I remember.Also, when I use my small crockpot to make this yummy treat, I do not add any water, since the ham will release liquid as it cooks.Go Steelers and Pirates!!!!"
"Quick to put together and has a sweet but tangy taste. I did add some Head Country season salt and decreased the water by half. The ham will release some water as it cooks. It is good, but what I love the best is being able to put in the the crock while I am running errands, then it is ready when we get in."
"I used leftover spiral ham, and thought this recipe was addicting. Sweet and tangy!"
"I too grew up in the region where these sandwiches were popular. This recipe was ok, but I have had better. I'll be looking for other recipes to try to duplicate the taste from my childhood."
"Unfortunately, this really was not great at all."
"I am from Western Pennsylvania and this is a Pittsburgh staple. We use chipped chopped ham. I would coursely chop it again once you get it chipped from the deli. Two pounds makes an awful lot of meat for your sandwiches."
"I HALVED THIS RECIPE AS IT DIDN'T WANT TO MAKE THEWHOLE 2#. JUST TO TRY THE RECIPE. I WOULDN'T ADD THAT MUCH WATER. MAYBE ONLY 1/4 CUP TO A HALF RECIPE. IT WAS PRETTY GOOD AND I USED ECKRICH HAM OFF THE BONE DELI SLICED THIN. IT WAS OKAY BUT NOTHING TO RAVE ABOUT."