Pittsburgh Ham Barbecues Recipe

Diced sliced ham: Pre-cooked ham that has been cut into small cubes, providing a savory and salty base for the dish.

Ketchup: A sweet and tangy tomato-based sauce that forms the base of the barbecue sauce.

Brown sugar: Adds a touch of sweetness and depth to the sauce.

Worcestershire sauce: A fermented liquid condiment that adds a complex umami flavor to the sauce.

Mustard: Provides a slight tang and sharpness to balance the sweetness of the sauce.

Chopped onion: Adds a mild, aromatic flavor and texture to the dish.

When sautéing the onion, make sure to cook it over medium heat until it becomes translucent and slightly caramelized. This will enhance the flavor of the barbecue sauce and add a subtle sweetness to the dish.

• diced sliced ham - Substitute with diced turkey ham: Turkey ham is a leaner alternative and provides a similar texture and flavor.

• diced sliced ham - Substitute with diced smoked tofu: Smoked tofu offers a vegetarian option with a smoky flavor that mimics ham.

• ketchup - Substitute with tomato paste and vinegar: Mixing tomato paste with a bit of vinegar can replicate the tangy sweetness of ketchup.

• ketchup - Substitute with BBQ sauce: BBQ sauce can add a richer, smokier flavor to the dish.

• brown sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• brown sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and depth of flavor.

• worcestershire sauce - Substitute with soy sauce and lemon juice: A mix of soy sauce and lemon juice can mimic the umami and tanginess of Worcestershire sauce.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar provides a similar depth of flavor and acidity.

• mustard - Substitute with dijon mustard: Dijon mustard has a similar tangy flavor but is slightly more refined.

• mustard - Substitute with yellow mustard: Yellow mustard is a straightforward substitute with a similar taste.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a different texture to the dish.

• Allow the ham barbecues to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures.
• Transfer the cooled ham mixture into an airtight container. Make sure to leave a little space at the top to accommodate any expansion if freezing.
• Label the container with the date and contents. This will help you keep track of how long it has been stored.
• For refrigeration, place the container in the fridge. The ham barbecues will stay fresh for up to 3-4 days.
• For freezing, ensure the container is freezer-safe. Place it in the freezer where it can be stored for up to 2-3 months.
• When ready to reheat, thaw the ham barbecues in the refrigerator overnight if frozen.
• Reheat the ham mixture in a skillet over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the sauce has thickened too much during storage, add a splash of water or broth to reach the desired consistency.
• Serve the reheated ham barbecues hot on buns or as desired, just like when freshly made.

• Stovetop Method:

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

• Microwave Method:

  1. Transfer the ham barbecues to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through, until evenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ham barbecues in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until heated through, stirring halfway for even heating.

• Slow Cooker Method:

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

• Steam Method:

  1. Place the ham barbecues in a heatproof bowl.
  2. Set up a steamer basket over simmering water.
  3. Cover and steam for about 10 minutes, or until heated through, stirring once or twice.

• Skillet: A flat-bottomed pan used for sautéing the chopped onion and cooking the diced ham.

• Spatula: A tool used to stir and mix the ingredients in the skillet.

• Cutting board: A surface used for chopping the onion and dicing the ham.

• Chef's knife: A sharp knife used for chopping the onion and dicing the ham.

• Measuring cups: Tools used to measure the ketchup.

• Measuring spoons: Tools used to measure the brown sugar, Worcestershire sauce, and mustard.

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

• Wooden spoon: A utensil used for stirring the sauce while it simmers.

• Serving spoon: A spoon used to serve the ham barbecues onto buns or plates.

Pre-chop ingredients: Dice the ham and onion in advance to save time during cooking.

Use pre-cooked ham: Opt for pre-cooked ham to reduce cooking time.

Measure sauces ahead: Measure out the ketchup, brown sugar, worcestershire sauce, and mustard before starting to streamline the process.

Cook in bulk: Double the recipe and freeze portions for quick future meals.

Use a food processor: Quickly chop the onion using a food processor to save time.