Another quick, hot sandwich that’s good on a winter night. Rick shared this recipe on a homeschool forum I’m part of. His wife, Linda makes them and Rick said they are good enough to be world famous. I think he’s right. The recipe makes a lot. It would be great for a crowd, but if you’re just feeding your family you might want to cut the recipe in half. I made a whole recipe and we ate left overs for a few days. That didn’t bother any of us though, because they were good.
Here’s what you’ll need:
- 1 1/2 Tbs. grape jelly
- 1 Tbs. mustard (I only used Dijon because that’s all I had)
- 1/3 cup brown sugar
- 2 cups ketchup
- salt and pepper to taste
- a few teaspoons of water as it cooks
- 2 lbs. chipped ham (Ask for this in the deli section. You want it shaved so thin that it falls apart.)
Mix all the ingredients except the ham in a skillet. Bring it to a low boil, stirring so it doesn’t burn. Add in the ham and heat through. Pile the meat on buns and serve. I’m guessing you could also put this in the crockpot if that’s more convenient.
These sound like a must try recipe.
I believe that true “chipped ham” lunchmeat is regional to Rick’s area, though I could be wrong. In order to make this, you might want to ask the deli person to take the ham and “chip/slice into small slices.”
I wonder if you could make this and let it simmer in a crockpot for potluck? It looks like a good recipe!
I think this would be really good in a crockpot. And yes, chipped ham may be regional. Possibly a mid-west thing.
its def not jus a mid west thing… i live on the east end of this country and wen i ask for ham in the deli they ask if i want it chipped or sliced… i always get it chipped 🙂
I know I went to the local Walmart and they looked at me like I was crazy LOL! I’m in Illinois, but Walmart isn’t exactly the best place to be asking specific meat questions – especially at 7PM =)
But the lady did say – I hope I say this right – that she believed the pressed ham wouldn’t break down as easily as the other kind. The other kind is everything except the square ham loaf-like stuff. What she said made sense to me so I went with the other ham and had her shave it thin — worked like a charm! I also tried some deli-select style meat (lunch meat isle) in the same pot – didn’t work at all.
This was a GREAT recipe! Loved the flavor! Definitely will go on the list to do again =) We did this in the crockpot.
Anne, thanks for sharing your ham-buying experience. I’m glad you found something that would work and that you liked the recipe!
Hmmm. This was a favorite Saturday hot lunch when we were kids growing up in Western Pennsylvania. Thanks for the memory.
I am the famous Linda’s husband. We make this now more in a dutch oven style pan and it is great to transfer into a crock pot too to keep warm for the day. We are making this for our own Super Bowl party 🙂
Rick
Hi Rick! Thanks so much for sharing this recipe (and others). Did you see how I’ve tweaked the Pizza Pot Pie idea you shared? It’s one of our favorite meals. Good luck to your team tomorrow 🙂
Oh my I haven’t made my pizza pot pies in a while. With all of my fresh vegigies I got yesterday at the store, I may swith tothose for tomorrow’s game day meal. Still thinking of turning my pizza’s though into calzones at least. Thanks for sharing. Do you have Linda’s fudge here?
Rick, I don’t have Linda’s fudge, but I’ve seen people swooning over it on the SL forums. I think I need to try it!
I, too, married into the Salsberry family. Born and raised in the south I had BBQ chipped ham for the first time in Ohio. I have made this recipe in my crock pot on several occasions. The sauce gets very runny. Do not add water! I have the original recipe in my mother-in-law’s handwriting and it varies a tad. Fabulous recipe!