Pittsburgh Chipped Ham Barbecue Recipe

Chipped ham: Thinly sliced ham, often found in the deli section, known for its delicate texture and flavor.

Ketchup: A tomato-based condiment that forms the base of the barbecue sauce.

Water: Used to thin out the sauce to the desired consistency.

Brown sugar: Adds sweetness and a hint of molasses flavor to the sauce.

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

Yellow mustard: Provides a tangy and slightly spicy kick to the sauce.

Apple cider vinegar: Adds acidity and brightness to balance the sweetness of the sauce.

Black pepper: Adds a touch of heat and enhances the overall flavor of the dish.

When preparing the sauce for the Pittsburgh chipped ham barbecue, make sure to simmer it gently over medium heat. This allows the flavors to meld together and the sauce to thicken properly. Stirring occasionally ensures that the sugar doesn't burn and that the ham is evenly coated. If the sauce becomes too thick, you can add a small amount of water to reach the desired consistency.

• thinly sliced chipped ham - Substitute with thinly sliced deli ham: Chipped ham is a regional specialty, but thinly sliced deli ham can provide a similar texture and flavor.

• ketchup - Substitute with tomato sauce: Tomato sauce can be used with added 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 can provide a similar sweetness and a slightly different but pleasant flavor profile.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it may be slightly saltier.

• yellow mustard - Substitute with dijon mustard: Dijon mustard has a similar tanginess but with a more complex flavor.

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the chipped ham barbecue to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled barbecue mixture to an airtight container. Ensure the container is clean and dry to maintain the freshness of the ham.
• Store the container in the refrigerator if you plan to consume the barbecue within 3-4 days. The cold environment will keep the ham and sauce fresh.
• For longer storage, consider freezing. Portion the chipped ham barbecue into individual servings using freezer-safe bags or containers. This makes reheating easier and reduces waste.
• Label each container or bag with the date of preparation. This helps you keep track of how long the barbecue has been stored.
• When ready to reheat, thaw the frozen barbecue in the refrigerator overnight. This gradual thawing preserves the texture and flavor of the ham.
• Reheat the barbecue in a skillet over medium heat, stirring occasionally until heated through. You can also use a microwave, but be sure to cover the dish to prevent splatters and retain moisture.
• If the sauce appears too thick after reheating, add a splash of water or apple cider vinegar to achieve the desired consistency.
• Serve the reheated chipped ham barbecue on fresh buns or rolls for a delicious meal.

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

• Microwave Method: Transfer the chipped 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 2-3 minutes, stirring halfway through. Add a bit of water if it seems dry.

• Oven Method: Preheat your oven to 325°F (165°C). Place the chipped ham barbecue in an oven-safe dish and cover with aluminum foil. Heat for 15-20 minutes, or until warmed through. Stir halfway to ensure even heating.

• Slow Cooker Method: Transfer the chipped ham barbecue to a slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally. This method is great for keeping the dish warm for extended periods.

• Steam Method: Place the chipped ham barbecue in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Cover and steam for about 10 minutes, stirring occasionally.

• Large skillet: Used to combine and cook the ingredients, ensuring even heating and thorough mixing.

• Spatula: Essential for stirring the ham and sauce together, and for scraping the sides of the skillet to prevent sticking.

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

• Measuring spoons: Used to measure the brown sugar, Worcestershire sauce, mustard, apple cider vinegar, and black pepper.

• Cutting board: Handy for any additional prep work, like slicing the buns or rolls.

• Knife: Useful for any additional slicing or chopping that may be required.

• Serving spoon: Ideal for scooping the finished ham barbecue onto buns or rolls.

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

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

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

Quick heat: Use a microwave to heat the chipped ham and sauce mixture for a faster cook time.

One-pan method: Combine all ingredients in a single skillet to reduce cleanup time.

Serve on simple buns: Opt for pre-sliced buns or rolls to save preparation time.