Pennsylvania Dutch Ham Barbecue

Written by A Coalcracker in the Kitchen Published on October 1, 2018 in Main Dishes, Pa Dutch/Amish, Recipes

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“Barbecue” to the Penn Dutch and in the Coal Region is not typically something smoked over wood or a smoking/cooking technique. Here it refers to chopped meat simmered in a sauce then served on a burger bun. (see Coal Region Barbecue for more on this phenomenon).

This recipe was created to use deli ham making it fast and easy to make. When making this barbecue, I often use Sahlen’s Deli Ham. I suggest a good quality deli ham, not something cheap and loaded with added water.

If the deli ham is reminiscent of a slice of baked smoked ham, you have found it! (Almost every deli will allow you to sample anything they carry — go ahead and experiment with your choices.) Get the ham sliced extremely thin; what we call “chipped” here in parts of the coal region but some regions refer to it as “shaved”.

This is great for parties, get-togethers, and pot lucks. It holds nicely in a slow-cooker and reheats well. I prefer to make it the day before serving to help the flavors really come together.