PITTSBURGH CHIPPED HAM BARBECUES RECIPE | ALLRECIPES
Barbequed ham sandwiches are a quick solution to dinner. The barbeque sauce is simple and made from scratch on the stove top.
Provided by MAP431056
Categories Brown Sugar Ham
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 326.5 calories, CarbohydrateContent 41.4 g, CholesterolContent 44.6 mg, FatContent 10.5 g, FiberContent 1.5 g, ProteinContent 16.9 g, SaturatedFatContent 3.2 g, SodiumContent 1858.2 mg, SugarContent 14.6 g
HAM AND BEANS AND MORE RECIPE | ALLRECIPES
Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.
Provided by Roxanne Dalton
Categories Ham Recipes
Total Time 14 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours 0 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
- Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
- Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
- Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.
Nutrition Facts : Calories 458.9 calories, CarbohydrateContent 39.9 g, CholesterolContent 47.5 mg, FatContent 22.3 g, FiberContent 12.2 g, ProteinContent 25.5 g, SaturatedFatContent 7.7 g, SodiumContent 944.6 mg, SugarContent 2.6 g
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