Ham Barbecue Recipe
- 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
- 1. 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.
2 ounce-weight: 241 calories, 4g fat (1g saturated fat), 34mg cholesterol, 1250mg sodium, 34g carbohydrate (12g sugars, 1g fiber), 17g protein.
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!"
"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."
"I too remember this recipe. Though when in a pinch for time for a fast lunch/meal I would just use chipped chopped ham and store bought BBQ sauce. Heat on the stove.Not as good as this original!Laura"
"RE: HAM BARBECUEI ALSO LOVE THIS OLD RECIPE. I AM FROM PITTSBURGH, PA AND WE ALSO REMEMBER IT FROM EISLEYS AND THE CHIPPED HAM. I THINK IT IS THE BEST I HAVE EVER TASTED ANYWHERE.Christime"
"This was always my favorite when I lived in Greensburg, PAand I believe it was Eisleysthat made it with the chipped, chopped ham. That was some 50 years ago and I still make it.Bev"
"My mom used to make this using chopped ham ( which is what we refer to as "chip chop" ham in Northeast Ohio) and the tangy sauce is oh, so good."
"This recipe was an all time favorite of the youth groups of our church back in Worthingon, Pa. when I was a kid 65 years ago. Makes my mouth water just to think about it."