Pittsburgh Ham Barbecues Recipe

Ham: Thinly sliced, cooked ham is the star of this recipe, providing a savory and slightly salty base for the barbecue sauce.

Ketchup: This tomato-based condiment adds sweetness and tang to the sauce.

Brown sugar: Adds a rich, molasses-like sweetness that balances the tanginess of the other ingredients.

Worcestershire sauce: A fermented liquid condiment that adds umami and depth to the sauce.

Apple cider vinegar: Provides a tangy kick that brightens up the sauce.

Mustard: Adds a bit of sharpness and complexity to the flavor profile.

Hamburger buns: Soft and slightly sweet, these buns are the perfect vessel for the flavorful ham barbecue.

To enhance the flavor of your ham barbecues, consider caramelizing the brown sugar before adding the other ingredients. Start by heating the brown sugar in the skillet over medium heat until it begins to melt and turn a rich, golden brown. Then, quickly add the ketchup, worcestershire sauce, apple cider vinegar, and mustard. This step will add a deeper, more complex sweetness to your sauce, elevating the overall taste of the dish.

• cooked ham - Substitute with turkey breast: Turkey breast is a leaner option and provides a similar texture and flavor profile when thinly sliced.

• ketchup - Substitute with tomato paste mixed with vinegar and sugar: This combination mimics the tangy and sweet flavor of ketchup.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can add a slightly different but pleasant flavor.

• worcestershire sauce - Substitute with soy sauce mixed with a bit of lemon juice: This mixture can replicate the umami and tangy notes of Worcestershire sauce.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• mustard - Substitute with dijon mustard: Dijon mustard has a similar tangy flavor and can be used as a direct replacement.

• hamburger buns - Substitute with whole wheat buns: Whole wheat buns offer a healthier option with more fiber while maintaining a similar texture.

• Allow the ham barbecue mixture to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled ham barbecue into an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
• For short-term storage, place the container in the refrigerator. The ham barbecue will stay fresh for up to 3-4 days.
• For longer storage, place the airtight container in the freezer. The ham barbecue can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the frozen ham barbecue in the refrigerator overnight.
• Reheat the ham barbecue in a skillet over medium heat until it is heated through, stirring occasionally to ensure even heating.
• If the sauce has thickened too much during storage, add a splash of water or apple cider vinegar to loosen it up while reheating.
• Serve the reheated ham barbecue on fresh hamburger buns for a delicious meal.

• Stovetop Method: Place the leftover ham barbecue in a skillet over medium heat. Add a splash of water or broth to prevent it from drying out. Stir occasionally until heated through, about 5-7 minutes.

• Microwave Method: Transfer the ham barbecue to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the ham barbecue in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes, or until heated through. Stir halfway to ensure even heating.

• Slow Cooker Method: Transfer the ham barbecue to a slow cooker. Set to low and heat for 1-2 hours, stirring occasionally. This method is great for keeping the ham barbecue warm for a longer period without drying it out.

• Steaming Method: Place the ham barbecue in a heatproof bowl. Set up a steamer basket over simmering water and place the bowl inside. Cover and steam for about 10 minutes, or until heated through. This method helps retain moisture and flavor.

• Skillet: A large, flat-bottomed pan used for cooking the ham and sauce mixture over medium heat.

• Spatula: A utensil used for stirring the sauce and ham to ensure even coating and cooking.

• Measuring cups: Tools used to measure the ketchup and brown sugar accurately.

• Measuring spoons: Tools used to measure the worcestershire sauce, apple cider vinegar, and mustard precisely.

• Knife: A sharp tool used to thinly slice the cooked ham if it isn't pre-sliced.

• Cutting board: A surface used to safely slice the ham.

• Hamburger buns: The bread used to serve the ham barbecue.

• Serving plate: A plate used to hold the assembled ham barbecue sandwiches before serving.

Prepare the sauce ahead: Mix the ketchup, brown sugar, worcestershire sauce, apple cider vinegar, and mustard in advance and store in the fridge.

Use pre-sliced ham: Buy cooked ham that's already thinly sliced to save on prep time.

Toast the buns: While the ham is cooking, lightly toast the hamburger buns to add a nice texture.

Double the recipe: Make a larger batch and freeze portions for quick meals later.

One-pan method: Use a large skillet to mix and heat everything together, reducing cleanup time.