Ham Barbecue Sandwiches

Ham Barbecue Sandwiches

Ham barbecue sandwiches are a true piece of midwestern and Pennsylvania potluck history. Long before pulled pork took over every barbecue joint, church suppers and school cafeterias served shredded or chopped ham simmered in a sweet-tangy sauce, piled into soft hot dog buns. This is the recipe your grandmother probably made from a mimeographed cookbook and it still holds up.

The sauce is the genius part. Ketchup provides body and sweetness, apple cider vinegar cuts through the fat, a little brown sugar rounds out the edges, and Worcestershire and mustard bring umami and depth. Simmered with chopped ham, the sauce glazes the meat into something much more than the sum of its parts.

Using leftover ham is the best possible excuse for this recipe. That spiral-sliced Easter ham sitting in your refrigerator the week after the holiday is exactly the raw material this sandwich was invented for.

Frankfurter rolls are traditional because they’re soft, sturdy, and hold filling without falling apart. A brioche bun would be fancy but it changes the character.

Kitchen Tips

• Chop the ham into small pieces, not shreds; the chunks hold the sauce better and give a more satisfying bite than stringy pulls.
• Warm the buns in a low oven wrapped in foil for 5 minutes; cold buns go soggy the moment hot filling hits them.
• Let the ham mixture simmer on low for 15 minutes, not just to a boil, to really meld the flavors; the recipe’s short cook time can leave flavors a bit raw.
• Serve with a side of tangy coleslaw right on the sandwich for crunch and acidity that cuts the sweetness.

Variations

• Add a tablespoon of honey or maple syrup for a sweeter, more Southern-style version.
• Stir in a diced green bell pepper and some finely chopped onion for a Sloppy Joe-style twist.
• Use shredded leftover turkey or chicken in place of ham; the sauce is forgiving and works with any cooked meat.