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    Home » Recipes » Amish Main Dishes

    Barbecued Ham

    Published: May 12, 2014 · Updated: May 12, 2014 by Kevin Williams | Leave a Comment

    This is an interesting recipe because it calls for a favorite of Amish cooks: clear-gel.  Clear-jel is a thickener often used in pie fillings.  This is one of the few times I've run across its inclusion in an entree or savory recipe.

    I can often find clear-jel in Amish-owned bulk food stores.  You could use cornstarch in this recipe as a substitute.  Clear-jel and cornstarch are not 100 percent interchangeable, but they are most of the time.  This is a decent explanation of the differences between the two.

    Clear-jel is a modified version of cornstarch and where you begin to run into problems substituting one for the one is in home-canning where a ton of science and chemical reactions take place.  But for barbecued ham?  If you don't have clear-jel, yea, just use cornstarch!:)

    The instructions in this recipe are VERY sparse.  This recipe comes from an Amish woman in Kentucky and I'm sure she knows exactly what she is doing in preparing it, but...you are going to have to use some guesswork.  I am sure the flavors are good, though.   It's obvious the ham is cooking on stove-top, my guess in a skillet.  Mix all of the ingredients together and pour over the ham.  Simmer until the ham is tender and then thicken the juice with clear-jel or cornstarch. Give it a try!

    Barbecued Ham
     
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    Ingredients
    • 3 tablespoons butter
    • 1 /2 cup onion
    • 1 cup ketchup
    • 2 tablespoons brown sugar
    • 2 teaspoons mustard
    • 1 /4 cup vinegar
    • 1 /2 cup water
    • 1 1 /2 pound chopped ham
    Instructions
    1. Cook together and add clear-jel to thicken slightly. Enjoy!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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