“Barbecue” to the Penn Dutch and in the Coal Region is not typically something smoked over wood or a smoking/cooking technique. In this instance, 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. We know it as “chipped” here in the coal region and in many areas of Pa., 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.
Pa. Dutch Ham BarbecueCourse: Entree, SandwichesCuisine: Pa. Dutch, Coal RegionDifficulty: Easy
1 – 1/4 to 1-1/2 pounds good quality deli ham, shaved/chipped
4 tablespoons white sugar
6 tablespoons vinegar
1 tablespoon yellow mustard
1/2 cup ketchup
1/2 cup grated onion
1/2 cup finely diced green pepper
- In a medium sauce pan, mix all ingredients, except ham, until well blended.
- Lightly chop ham into bit-sized pieces and add ham, mix well.
- Simmer 15 – 20 minutes.
- Serve on buns/rolls of choice.
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