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Barbecue Ham Sandwiches

Barbecue Ham Sandwiches prepared dish

Thinly sliced ham is simmered in a tangy homemade barbecue sauce until glossy, tender, and ready to pile onto toasted buns. This quick american sandwich is ideal for an easy weeknight dinner or casual game-day meal.

This recipe is american style, lunch, scaled for 6 servings, with 10 min prep and 20 min cook.

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 6

Quick cooking notes

  • Core ingredients include hamburger buns, dill pickle chips, olive oil, light brown sugar.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 6 large hamburger buns (split)
  • 0.75 cup dill pickle chips (drained)
  • 1 tbsp olive oil
  • 3 tbsp light brown sugar (packed)
  • 1.5 lb thinly sliced deli ham (chopped into bite-size ribbons)
  • 3 tbsp apple cider vinegar
  • 1 medium yellow onion (finely diced)
  • 1 tbsp dijon mustard
  • 2 cloves garlic (minced)
  • 1 tbsp unsalted butter
  • 0.25 tsp black pepper (freshly ground)
  • 1 tbsp worcestershire sauce
  • 1 cup ketchup
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder

Instructions

  1. Place the chopped deli ham on a clean cutting board, keep it separate from the buns and pickles, and wash your hands, knife, and board after handling the meat before touching ready-to-eat ingredients.
  2. Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering, about 1 minute.
  3. Add the finely diced yellow onion to the skillet and cook over medium heat, stirring with a wooden spoon, until softened and lightly golden at the edges, 4-5 minutes.
  4. Add the minced garlic to the skillet and cook over medium heat, stirring constantly, until fragrant but not browned, 30-45 seconds.
  5. Reduce the heat to medium-low and add 1 cup ketchup, 3 tbsp apple cider vinegar, 3 tbsp packed light brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 0.5 tsp chili powder, and 0.25 tsp freshly ground black pepper to the skillet.
  6. Whisk the sauce in the skillet over medium-low heat until smooth, then simmer until slightly thickened and glossy, 4-5 minutes, with small bubbles breaking across the surface.
  7. Add the 1.5 lb chopped deli ham to the skillet and fold it through the sauce with tongs until every piece is coated.
  8. Cover the skillet and cook the ham mixture over low heat for 8-10 minutes, stirring twice, until the ham is steaming hot and reaches 165°F (74°C) on an instant-read thermometer because it has been reheated in sauce.
  9. While the ham heats, spread 1 tbsp unsalted butter over the cut sides of the 6 split hamburger buns and place them cut-side down on a rimmed baking sheet.
  10. Toast the buns under a preheated broiler on high, 6 inches from the heat, for 1-2 minutes, watching closely, until the cut sides are golden brown and crisp at the edges.
  11. Uncover the skillet and simmer the ham mixture over low heat for 1-2 minutes if the sauce looks loose, until it clings to the ham and leaves a clean trail when you drag a spoon across the bottom of the pan.
  12. Divide the hot barbecue ham evenly among the toasted bun bottoms, top each sandwich with about 2 tbsp drained dill pickle chips, close with the bun tops, and serve immediately while the filling is hot and saucy.

Nutrition (per serving)

  • Calories: 439
  • Protein: 28 g
  • Fat: 17 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Sugar: 18 g
  • Sodium: 1765 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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