Pennsylvania Dutch Ham Barbecue

Advertisement


If publishing or referencing this recipe on another website, please copy/paste the list of ingredients only and link back to this post for the directions (as in “Get directions here”). On social media, share only the LINK to this page (READ why this matters). All original content appearing here is Copyright 2010 to Present, Lori Fogg, All Rights Reserved. For more information, visit the Terms of Use and Copyright Notice page.


“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.

Pennsylvania Dutch Ham Barbecue

Recipe by A Coalcracker in the KitchenCourse: Entree, SandwichesCuisine: Pa. Dutch, Coal RegionDifficulty: Easy

Ingredients

  • 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

Directions

  • 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.
Advertisement