Smith’s Chef Jeff Jackson Recipe
Slow Cooker BBQ Ham Sandwiches with Sweet Potato Chips
For the Sandwiches:
2 obs. thinly sliced deli ham
1 c. chicken broth
1 c. ketchup
1/2 c. packed brown sugar
1/4 c. Worcestershire sauce
2 Tbsp. apple cider vinegar
2 Tbsp. yellow mustard
10 sandwich buns
For the Chips:
1-2 lbs. sweet potatoes
1/3 c. olive oil
Kosher salt and pepper to taste
1. Mix the chicken broth, ketchup, brown sugar, Worcestershire sauce, vinegar, and mustard together in the pot of a slow cooker. Add the ham, cover and cook on the low setting for 4-5 hours.
2. As the ham cooks, slice the potatoes thinly using a mandolin. If you don’t have one you can carefully use a knife, but a mandolin is preferred. Preheat your oven to 300. Line 2 sheet pans with parchment paper.
3. Toss the potatoes with the oil and some salt and pepper. Lay the chips on a single layer on the pan and bake for 25-30 minutes or until crisp and golden brown on the edges. Let cool on the pan for 5 minutes.
4. Serve the ham on your favorite sandwich rolls with a little bit if the pot juices drizzled on. Serve with some of the chips. Enjoy!
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