Moms Easy Bar B Que Ham Sandwich Recipes

10-MINUTE BBQ HAM SANDWICHES

Steps:

• Combine water through mustard in a large pan over high heat. Bring to a boil and then reduce to a simmer over medium heat. Simmer 3-4 minutes to bring flavours together.
• Stir in corn starch and water mixture until you reach desired thickness.
• Add ham and heat through, 3-4 minutes.
• Serve on your favourite bun or roll.

HAM BARBECUE

Steps:

• Place ham in a greased 3-qt. slow cooker. In a large bowl, combine water, ketchup, brown sugar, Worcestershire sauce, vinegar and mustard; pour over ham and stir well. Cover and cook on low until heated through, 4-5 hours. Serve on buns.

HAM BARBECUE SANDWICHES

Steps:

• In a large saucepan over medium heat, combine ketchup, vinegar, mustard, Worcestershire sauce, brown sugar, garlic and onion. Stir until smooth. Cook over medium heat until mixture comes to a boil.
• Reduce heat to low and add ham. Stir and cook until heated through.
• Serve warm on split kaiser/hamburger buns.

QUICK BARBECUED HAM SANDWICHES

Steps:

• In a large saucepan, combine the first six ingredients. Cook, uncovered, over low heat for 15 minutes. Stir in ham; heat through. Using a slotted spoon, serve on buns.

CHIPPED HAM BARBECUE RECIPE

Steps:

• Make a bbq sauce by combining the brown sugar, ketchup, vinegar, Worchestershire sauce, salt, pepper, mustard, and onion powder together in a large bowl.
• Stir the chipped chopped ham in with the sauce.
• Heat the ham and barbecue sauce on the stove in a large skillet or pan at medium heat until warmed through about 15-20 minutes.
• Keep warm in a slow cooker until ready to serve.
• Serve on Kaiser rolls.

ULTIMATE HAM SANDWICH

Steps:

• Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
• Yield: 1 cup

HAM AND CHEESE ROLLED SANDWICHES

Steps:

• Using a rolling pin, flatten out the bread slices. Top each slice of bread with a slice of cheese and a slice of ham. Roll like a mini taco or cigar.
• Melt the butter in a medium saute pan on medium-high heat. Add the rolled sandwiches and cook until golden brown and crisp on all sides, about 1 minute per side. Serve or wrap in aluminum foil and pack in lunchboxes.

HAM AND CHEDDAR BREAKFAST SANDWICHES

Steps:

• Heat oven to 375°F. Make biscuits as directed on bag.
• Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
• Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.

PITTSBURGH HAM BARBECUES

Steps:

• Preheat an oven to 275 degrees F (135 degrees C).
• Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more.
• While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
• Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.

KATHY'S BBQ HAM SANDWICH

Steps:

• Mix all the ingredients together except ham.
• Whisk so that it's evenly blended.
• Chop up ham a bit so that it's easy to serve on roll or bun.
• Pour mixture over ham and mix well.
• Cook in crockpot on low for an hour or two or put in saucepan on stove, cook med-low for about 20 minutes.
• Or until heated through.
• Serve warm on hamburger buns.

PITTSBURGH CHIPPED HAM BARBECUES

Steps:

• In a large saucepan, combine the ketchup, water, brown sugar, cider vinegar, sweet pickle relish and Worcestershire sauce. Season with cinnamon, black pepper, garlic salt and liquid smoke. Bring to a simmer over low heat and simmer for 20 minutes.
• Shred the ham and stir into the mixture. Simmer longer if desired, then serve hot on hamburger buns. The mixture can also be frozen.