Pittsburgh Ham Barbecues Recipe

Ham: Sliced and cooked until slightly browned, this is the main protein of the dish.

Ketchup: Forms the base of the barbecue sauce, adding a sweet and tangy flavor.

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

Brown sugar: Sweetens the sauce and helps it thicken.

Mustard: Adds a bit of tang and sharpness to balance the sweetness.

Hamburger buns: The vessel for serving the delicious ham barbecue.

To enhance the flavor of your ham, consider marinating it in the sauce mixture for at least 30 minutes before cooking. This allows the ketchup, worcestershire sauce, brown sugar, and mustard to penetrate the meat, resulting in a more robust and savory taste. Additionally, to achieve a perfect sear, make sure your skillet is properly preheated before adding the ham slices. This will help in caramelizing the sugars in the sauce, giving your Pittsburgh Ham Barbecues a delightful, slightly crispy texture.

• sliced ham - Substitute with turkey slices: Turkey slices offer a similar texture and can be a leaner, lower-sodium alternative to ham.

• sliced ham - Substitute with roast beef slices: Roast beef provides a different but equally delicious flavor profile, adding a savory depth to the dish.

• ketchup - Substitute with tomato sauce: Tomato sauce can be used in place of ketchup for a less sweet, more natural tomato flavor.

• ketchup - Substitute with barbecue sauce: Barbecue sauce can add a smoky, tangy flavor that complements the other ingredients well.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami depth and saltiness, making it a good alternative.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a tangy sweetness that can mimic the complexity of Worcestershire sauce.

• brown sugar - Substitute with honey: Honey adds a natural sweetness and a bit of floral complexity.

• brown sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that pairs well with savory dishes.

• mustard - Substitute with dijon mustard: Dijon mustard offers a similar tangy flavor with a bit more sophistication and spice.

• mustard - Substitute with yellow mustard: Yellow mustard can be used for a milder, more straightforward mustard flavor.

• hamburger buns - Substitute with brioche buns: Brioche buns add a rich, buttery flavor that enhances the overall taste of the barbecue.

• hamburger buns - Substitute with whole wheat buns: Whole wheat buns provide a healthier, fiber-rich alternative while still holding up well to the ingredients.

• Allow the ham mixture to cool completely before storing. This helps prevent condensation, which can make the hamburger buns soggy.

• Transfer the cooled ham and sauce mixture into an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from the refrigerator from seeping in.

• Store the container in the refrigerator if you plan to consume the Pittsburgh Ham Barbecues within 3-4 days. This keeps the ham moist and flavorful.

• For longer storage, place the cooled ham and sauce mixture into a freezer-safe container or heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When ready to reheat, thaw the frozen ham mixture in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the ham.

• Reheat the ham mixture in a skillet over medium heat, stirring occasionally until heated through. If the sauce has thickened too much, add a splash of water or broth to reach the desired consistency.

• Toast the hamburger buns lightly before serving to add a bit of crunch and prevent them from becoming too soft when the ham mixture is added.

• Assemble the Pittsburgh Ham Barbecues by spooning the reheated ham mixture onto the toasted hamburger buns. Serve immediately for the best taste and texture.

• Preheat the oven to 350°F. Place the ham barbecues in an oven-safe dish, cover with aluminum foil, and heat for about 15-20 minutes until warmed through.
• Warm a skillet over medium heat. Add the ham barbecues and cook, stirring occasionally, until heated evenly. Add a splash of water or broth if the sauce thickens too much.
• Microwave the ham barbecues in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through.
• Use a slow cooker for a hands-off approach. Place the ham barbecues in the slow cooker, set to low, and heat for 1-2 hours until thoroughly warmed.
• For a quick reheat, use a steamer. Place the ham barbecues in a heatproof dish, cover with foil, and steam for about 5-7 minutes until hot.

• Skillet: A flat-bottomed pan used for cooking the ham slices until they are slightly browned.

• Mixing bowl: A bowl used to combine the ketchup, Worcestershire sauce, brown sugar, and mustard.

• Spatula: A tool used to stir the ham and sauce together to ensure even coating.

• Measuring cups: Used to measure out the ketchup and other liquid ingredients accurately.

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

• Stovetop: The heat source for cooking the ham and simmering the sauce.

• Serving plate: A plate used to hold the hamburger buns and serve the finished ham barbecues.

Pre-slice the ham: Buy pre-sliced ham to save time on cutting.

Use bottled sauce: Substitute homemade sauce with a good-quality bottled barbecue sauce.

Quick simmer: Simmer the sauce for just 5 minutes to thicken it faster.

Toast buns: Toast hamburger buns in the oven while the ham simmers.

Pre-mix sauce: Mix the ketchup, worcestershire sauce, brown sugar, and mustard ahead of time.