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Big Game Grape Jelly Barbeque Ham Sandwiches

Big Game Grape Jelly Barbeque Ham Sandwiches

  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    9 h 25 m
PJ's kitchen

PJ's kitchen

Delicious make-ahead-and-serve-the-next-day recipe for a party. No one will ever guess the secret ingredient...grape jelly.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 687 kcal
  • 34%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 86.3g
  • 28%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 2169 mg
  • 87%

Based on a 2,000 calorie diet

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Directions

  1. Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
  2. Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
  3. The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
  4. Spoon the ham onto sandwich buns to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

~TxCin~ILove2Ck
3

~TxCin~ILove2Ck

6/21/2012

Easy and tasty sandwiches. A little sweet and a mild barbecue sauce. I scaled this down to 2 servings and it was really good. I made the sauce and simmered it for about five minutes then added in mesquite shaved ham from the deli and let this simmer on low for almost an hour. The sauce was thin and watery though and I would have preferred a thicker stick to your ribs type sauce. This was simple and delicious and I would serve this to company. I'm not sure what sweet chili sauce is as I don't think they mean the asian type so I used plain ol' Heinz chili sauce it wasn't premium or anything just the original standard one. Very good! This is one of the better recipes I've tried for this. Thanks for posting I will use this again.

Chip Dunning
0

Chip Dunning

7/22/2013

The basic process is OK; although we found the sauce to be way too sweet. The problem is that the vinegar and mustard are completely overwhelmed by the sugary jelly, brown sugar, and chili sauce. It really needed more tang, heat, or smokey flavor to turn back the candied flavor of the BBQ sauce.

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