Tangy Barbecue Ham Sandwiches Recipes

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.

TANGY BARBECUED BEEF SANDWICHES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

TANGY BARBECUE SANDWICHES

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender. , Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.

SLOW-COOKER TANGY BARBECUED BEEF SANDWICHES

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except buns.
• Cover; cook on Low heat setting 5 to 6 hours, stirring occasionally. Cut off top of each bun; pull some of bread out of each bun. Fill buns with beef mixture.

TANGY BARBECUE SANDWICHES

Steps:

• Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
• Add roast. Roll the roast around to coat with the other ingredients.
• Cover. Cook on Low 8-10 hours.
• Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
• Return meat to sauce. Heat well.
• Serve on buns with pickles, if desired.

TANGY BARBECUE CHICKEN

Steps:

• Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

TANGY BARBECUE HAM SANDWICHES

Steps:

• In 2-qt saucepan, combine soup, pineapple, root beer, onion, and brown sugar.
• Cook over medium heat, stirring often, for about 10 minutes.
• Add ham and toss gently to distribute.
• Continue cooking over medium heat for additional 5 minutes.
• Spoon ham onto buns or rolls and serve.