That would be “shaved” ham for those outside of Western PA.
Buying chipped ham in the Pittsburgh area is no big deal. Deli workers fully expect that order to come in and don’t bat an eye.
There are automatic slicers that the deli workers can program and then move on taking other orders. It takes a long time to get a pound of chipped ham.
Since I love chipped ham, I still order it even though I don’t live in Western PA any longer. I have to say “shaved” and oh do I get the stink eye from the deli workers when I do. I’ll gladly risk it to get some delicious chipped ham though. Stink eye be damn.
Ham barbecue was a staple growing up and I admit that I wasn’t that big of a fan. I love chipped ham and I love barbecue sauce but for some reason I did not find the two enjoyable.
It wasn’t until I started making my own version did I truly start to enjoy the ham barbecue experience. Since I was revisiting some childhood sandwiches recently, I decided to make some ham barbecue making the barbecue sauce using some local beer.
Andrea’s 90 Shilling Ham Barbecue Sandwiches
For the BBQ Sauce:
- 1 1/2C Ketchup
- 1/2C Yellow Mustard
- 1/2 Medium Onion, chunked
- 1/2 Green Pepper, chunked
- 1 Chipotle Pepper plus 1TBSP Adobo Sauce
- 2 Cloves Garlic
- 1/4C Brown Sugar
- 2TBSP Apple Cider Vinegar
- 2TBSP Worcestershire Sauce
- 1C 90 Shilling Beer
- 1tsp Garlic Powder
- 1tsp Chili Powder
- Pinch of salt and ground black pepper
- 1TBSP Light Olive Oil for Sauteeing
In a medium sized sauce pot, heat the olive oil over medium heat. Add in the garlic, onion, green pepper, and chipotle pepper. Sprinkle with salt and pepper, sautee for about 5 minutes. Until the onion and pepper just start to soften.
Add in the ketchup and mustard and stir. Then add in the beer and the remaining ingredients. Stir to combine and bring to a simmer. Allow to simmer for about 15 minutes.
Remove from heat and add mixture to a blender or food processor. Blend until the sauce is completely smooth. You can strain the sauce for an even smoother consistency but I prefer it to have some texture.
Return sauce to the pan and gently heat bringing it back up to a very slight simmer. Simmer for another 10 minutes and then remove from heat to cool.
Makes almost 1 quart of BBQ sauce. Store in airtight glass container and this will keep in the fridge for up to two weeks. Freeze any leftovers.
For the Sandwiches:
- 1lb of Chipped (“shaved”) Ham of your choice (you can use any flavor or style, it just has to be chipped)
- 1/2 Medium Onion, thinly sliced
- 1/2 Green Onion, thinly sliced
- 1/2TBSP Light Olive Oil for sautéing
- 1 1/2C 90 Shilling BBQ Sauce
- Buns or rolls for serving
In a medium sized sauce pan, heat oil over medium heat. Add in the onions and peppers and sauté until they are soft, about 5-7 minutes. Add in the pound of ham and heat that with the onions and peppers for about 3 minutes.
Add in the barbecue sauce and stir. Bring to a simmer and simmer for about 7 minutes. Serve warm on buns.
Makes about 6 servings.
It also does well in a crockpot, perfect for game days or potlucks.
Making the barbecue sauce at home gives the sandwich a little more zing and makes it a little more special. I recommend making the sauce the day before. Allowing it to sit in the fridge for a day brings all the flavors together nicely.
If you can’t get 90 Shilling, an amber or brown ale will work well in this recipe.
A sandwich from my childhood, kicked up to an adult version.
Have fun guys, and remember, always play with your food! Enjoy!