Meet Ham Barbecue: The Old-School Pittsburgh Sandwich That Deserves 'Six Stars'

No matter where you grew up, you likely lived in a bit of a food bubble. Whether you remember your mom making the New York-famous Chicken Riggies or visiting Skyline for some spiced Cincinnati-style chili, your “normal” menu probably looked different from the person in the next region over, and you didn’t even know. 

Growing up in Pittsburgh, there were some things I knew were unique to the Steel City—like Sarris Candies’ chocolate-covered pretzels (a favorite of former NFL player JJ Watt) and Primanti Bros. “almost famous” sandwiches topped with fries and coleslaw. However, after moving out of the ‘Burgh, I was genuinely surprised to learn that other people didn’t grow up eating pierogies or know that Heinz ketchup originated in my hometown.

The biggest culture shock for many Pittsburgh transplants, though, comes the first time they ask a deli employee for “chipped ham” and receive a look like they've got two heads. I wasn’t expecting to find Isaly’s products outside of Pennsylvania, but how are we Pittsburghers supposed to make ham barbecue without the special thinly sliced ham?

What’s ham barbecue, you ask? Only the ultimate Pittsburgh grandma-approved sandwich that’s imperative for Steelers gamedays—or lunches or easy dinners, or really any time you want a warm, tangy comfort food sandwich.

What Is Ham Barbecue?

Ham barbecue sandwiches have two imperative parts that make it a Pittsburgh delicacy: the chipped chopped ham and the sauce. Both chipped ham and the subsequent sandwich originated at the Pittsburgh-based store Isaly’s (pronounced "EYE-zlees") in the 1930s.

Chipped chopped ham is pretty much exactly what it sounds like. At Isaly’s, it was a chopped ham loaf that was then shaved, or “chipped,” incredibly thin. However, nowadays, any deli in Pittsburgh will “chip” whatever ham you ask for—it doesn’t have to be chopped ham, though chopped ham is the most authentic for ham barbecue sandwiches.

The barbecue sauce, on the other hand, is different from what you might be accustomed to. It’s not a brown, sweet, spiced sauce like Sweet Baby Ray’s, but rather a tangy red sauce that’s heavy on the ketchup and savory flavors. It’s also much thinner than traditional barbecue sauce.

Islay’s customers could enjoy homemade chipped ham barbecue sandwiches at the store—alongside the famous Skyscraper Cone and Klondike Bar (yes, that Klondike Bar)—as well as buy the ham and bottled sauce to make at home.

Today, Isaly’s barbecue sauce is sold in regional grocery stores, and it’s how many people—including my grandma—still enjoy the sandwich.

How To Make Ham Barbecue Sandwiches

If you happen to live somewhere that sells Isaly’s barbecue sauce, it’s the easiest way to turn the recipe into a three-ingredient dish. Simply heat your jarred barbecue sauce up on the stove—or add it to a slow cooker—add in the chipped ham, and serve it on a bun.

However, the more likely way you’ll be making the sandwich is by using a recipe for homemade ham barbecue sauce. We have a few recipe options on our site, but the two highest-rated are stacked with five-star reviews.

The most-rated—and the one reviewers wish they could give a “sixth star”—is our Pittsburgh Chipped Ham Barbecues recipe, which features liquid smoke flavoring, sweet pickle relish, and cinnamon. If you don’t have those ingredients, or aren’t partial to them, then I’d recommend our Pittsburgh Ham Barbecues recipe, which includes optional relish and has a milder flavor.

No matter which recipe you make, you should try to find chipped chopped ham at your deli. If chopped ham proves impossible, though, chipped (or shaved) regular ham is fine in a pinch.

For the most authentic experience, a ham barbecue sandwich is a must on game day. Whether you’re watching the Pittsburgh Steelers or not, ham barbecue is a delicious replacement for pulled pork sandwiches—and much cheaper, too.

And, if you really want to go all out on your gameday spread, may I suggest serving your ham barbecue sandwich alongside a french fry-topped Pittsburgh salad?