Pittsburgh Chipped Ham Barbecue Recipe

Chipped ham: Very thinly sliced ham, almost shredded, which is the main protein in this dish.

Ketchup: Provides the base for the barbecue sauce, adding sweetness and tang.

Water: Helps to thin out the sauce to the right consistency.

Brown sugar: Adds a deep, molasses-like sweetness to balance the tangy flavors.

Worcestershire sauce: Adds a savory, umami depth to the sauce.

Yellow mustard: Brings a tangy sharpness that complements the sweetness of the sauce.

White vinegar: Adds acidity to balance the flavors and enhance the tanginess.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

When preparing the chipped ham for this recipe, make sure to separate any clumps and evenly distribute the slices in the skillet. This ensures that each piece of ham is thoroughly coated with the sauce and absorbs the flavors evenly. Additionally, keep an eye on the sauce as it cooks; if it starts to thicken too much, you can add a splash of water to maintain the desired consistency.

• chipped ham - Substitute with thinly sliced deli ham: Chipped ham is essentially very thinly sliced ham, so using thinly sliced deli ham will give a similar texture and flavor.

• ketchup - Substitute with tomato sauce: Tomato sauce can be used as a base and adjusted with a bit of sugar and vinegar to mimic the sweetness and tanginess of ketchup.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and a bit of a different flavor profile that complements barbecue sauces well.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it is a bit saltier, so adjust the salt content accordingly.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a slightly more complex flavor but can be used in the same quantity to provide the necessary tang.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity level but adds a slight fruitiness that can enhance the overall flavor.

• salt - Substitute with soy sauce: If using soy sauce as a substitute for Worcestershire sauce, you may not need additional salt, as soy sauce is quite salty.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile that can still work well in the recipe.

• Allow the chipped ham barbecue to cool to room temperature before storing or freezing. This prevents condensation, which can lead to sogginess or freezer burn.

• For short-term storage, transfer the barbecue mixture to an airtight container. Refrigerate for up to 3-4 days. This keeps the flavors fresh and the ham moist.

• If you plan to freeze the chipped ham barbecue, portion it into individual servings. This makes it easier to thaw only what you need. Use freezer-safe containers or heavy-duty freezer bags.

• Label the containers or bags with the date and contents. This helps you keep track of how long the barbecue has been stored and ensures you use it within 2-3 months for optimal taste and texture.

• When reheating from the refrigerator, transfer the barbecue to a skillet and warm over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe dish, covered, for 1-2 minutes, stirring halfway through.

• To reheat from frozen, thaw the barbecue in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated barbecue.

• If you're in a hurry, you can reheat the frozen barbecue directly in a skillet over low heat. Add a splash of water to help loosen the sauce and prevent sticking. Stir occasionally until heated through.

• For added freshness, consider adding a splash of ketchup or a pinch of brown sugar when reheating to revive the flavors. This can compensate for any flavor loss during storage.

• Serve the reheated chipped ham barbecue on fresh buns or rolls, and enjoy as if it were just made.

• Stovetop Method:

  1. Place the leftover chipped ham barbecue in a skillet.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.

• Microwave Method:

  1. Transfer the chipped ham barbecue to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through. Repeat if necessary until hot.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the chipped ham barbecue in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until heated through, stirring halfway.

• Slow Cooker Method:

  1. Transfer the chipped ham barbecue to a slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.

• Steam Method:

  1. Place the chipped ham barbecue in a heatproof bowl.
  2. Set the bowl in a steamer basket over simmering water.
  3. Cover and steam for about 10-15 minutes, stirring occasionally, until hot.

• Large skillet: A broad, flat-bottomed pan used for cooking the chipped ham and sauce mixture evenly over medium heat.

• Spatula: A tool used for stirring the ingredients in the skillet to ensure even cooking and coating of the ham.

• Measuring cups: Used to accurately measure the ketchup and water for the sauce.

• Measuring spoons: Used to measure the brown sugar, Worcestershire sauce, mustard, vinegar, salt, and pepper precisely.

• Mixing bowl: An optional tool for pre-mixing the sauce ingredients before adding them to the skillet, ensuring a smooth blend.

• Tongs: Useful for handling and mixing the chipped ham in the skillet without breaking it apart.

• Buns or rolls: The serving vessel for the finished Pittsburgh chipped ham barbecue.

• Knife: Handy for opening packaging or slicing buns if needed.

• Cutting board: A surface for any necessary prep work, such as slicing buns.

Pre-mix the sauce: Combine the ketchup, water, brown sugar, worcestershire sauce, mustard, vinegar, salt, and pepper in advance and store in the fridge.

Use pre-chipped ham: Buy chipped ham from the deli to save time on slicing.

One-pan cooking: Use a large skillet to mix and cook everything, reducing cleanup time.

Quick stir: Stir occasionally while cooking to ensure even heating and prevent sticking.

Serve immediately: Have buns or rolls ready to go for quick assembly.