Quick Barbecue Ham Sandwiches
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This recipe has become a summertime favorite in our household, perfect for those warm days when you want a hearty meal without turning on the oven and heating up the house. It’s a quick and easy dish that’s made right on the stovetop, saving you from the extra warmth and hassle of more complicated cooking methods. The combination of smoky ham and flavorful barbecue sauce creates a dish that’s not only convenient but also incredibly satisfying.
I discovered this Barbecue Ham Sandwiches recipe about a year ago while flipping through an issue of Simple and Delicious magazine, and it’s been a hit ever since. While you could whip up a similar meal using store-bought barbecue sauce, trust me when I say this homemade sauce is what takes these sandwiches to the next level. The flavor is rich, bold, and perfectly balanced—a true standout compared to bottled options.
The secret behind this sauce’s unique taste lies in the blend of chili sauce and ground cloves. That combination brings a depth of flavor that’s both smoky and slightly sweet, with just the right amount of spice. I’ve made a few tweaks to the original recipe to suit my family’s preferences—most notably adjusting the consistency. The sauce, as originally written, was a bit too runny for my liking. So I thickened it slightly, ensuring it clings to the ham perfectly for every bite. These small adjustments have made this dish a staple that we return to again and again.
Ingredients to make Barbecue Ham Sandwiches
- CHILI SAUCE
- BROWN SUGAR
- WATER
- PREPARED MUSTARD
- CHILI POWDER
- GROUND CLOVES
- SHAVED FULLY COOKED HAM
- HAMBURGER BUNS
Instructions for Barbecue Ham Sandwiches
Prepare the Barbecue Sauce: In a large saucepan, combine the first six ingredients (your favorite barbecue sauce base, sweeteners, spices, and seasonings). Stir well to blend all the flavors together.
Cook the Sauce: Cook the mixture uncovered over low heat for about 15 minutes, allowing the flavors to deepen and the sauce to thicken slightly.
Add the Ham: Stir the sliced or shredded ham into the saucepan with the barbecue sauce. Heat the ham through, ensuring it’s evenly coated with the sauce.
Serve Your Sandwiches: Using a slotted spoon, scoop the barbecue ham mixture onto fresh buns. Serve warm and enjoy! This recipe makes 8 delicious sandwiches.
Frequently Asked Questions
Can I use any type of ham for this recipe?
Yes, you can use any type of ham—sliced, shredded, or diced. Just make sure it’s fully cooked, as this recipe is designed to heat the ham through in the barbecue sauce.
What kind of buns work best for these sandwiches?
Soft, sturdy buns like brioche, potato rolls, or hamburger buns work well. For a toasted option, lightly butter the buns and toast them in a skillet or under the broiler for extra texture and flavor.
Can I customize the barbecue sauce?
Absolutely! Feel free to adjust the sauce to your liking by adding spices like paprika, a dash of hot sauce for heat, or even a splash of apple cider vinegar for extra tang.
Can this recipe be made ahead of time?
Yes, you can prepare the barbecue ham mixture ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently on the stove before serving.
What sides pair well with these sandwiches?
Classic options like coleslaw, potato salad, or baked beans make excellent accompaniments. You can also serve them with a side of chips or pickles for a quick and easy meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Crock Pot Barbecue Ham
- Ultimate Grilled Ham and Cheese
- Pittsburgh Barbecue Ham Sandwiches
- Ham, Bacon, and Mushroom Hoagies
Barbecue Ham Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 1 cup plus 2 Tbsp chili sauce
- ¾ cup brown sugar packed
- ¼ cup water
- ¾ tsp prepared mustard
- ¼ to ½ tsp chili powder
- ⅛ tsp ground cloves
- 1-1/2 pounds fully cooked ham shaved
- 8 hamburger buns split and toasted
Instructions
- In a large saucepan, combine the first six ingredients. Cook, uncovered, over low heat for 15 minutes.
- Stir in ham; heat through.
- Using a slotted spoon, serve on buns. Serves 8.
