Leftover Ham – Sweet and Smoky Barbecued Ham with Rice
It is a simple recipe that can easily be made by young cooks who have mastered the use of a food processor. The recipe is a play on the famous Ham Barbecue that is a favorite of locals in the Pittsburgh area. One of our children attended school there, so, while I’m not an authority on the subject, I am very, very, very familiar with the sandwich and how it can be adapted for those who don’t have access to Isaly’s Chipped Chopped Ham. My version is much like a barbecued Sloppy Joe and while I prefer to serve it over rice, it can also be spooned into buns. The relish provides most of the sweetness that permeates the barbecue and you can, if you wish, experiment the with the amount of it you use. I honestly think barbecued ham is an acquired taste, but a surprising number of people love it. Hopefully, you are among them and are interested enough to give this recipe a try. Here is how my version of Sweet and Smoky Barbecued Ham is made.
Sweet and Smoky Barbecued Ham with Rice
2 tablespoons butter or canola oil
1/2 cup chopped yellow onion
1 cup chopped celery
1 cup water
1 cup ketchup
1 tablespoon brown sugar
2 to 3 tablespoons cider vinegar
1/4 cup pickle relish
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cinnamon
1/2 teaspoon liquid smoke
Salt and pepper to taste
2 pounds left over ham finely chopped in a food processor
Optional: 3 cups cooked rice or 6 sandwich buns
1) In a 12-inch skillet, saute onion and celery in butter or oil until translucent, about 7 minutes.
2) Add water, ketchup, brown sugar, cider vinegar, Worcestershire sauce, pickle relish, cinnamon and liquid smoke. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat and simmer until mixture is thick enough to coat a spoon.
3) Add ham and heat through.
4) Serve over rice or on sandwich buns. Yield: 6 to 8 servings.