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This recipe comes from Colman’s. Serve the rolls with potato salad that also has Colman’s mustard in it. A beer would complement the sandwiches nicely.
Combine the chili sauce, brown sugar, vinegar, and mustard in a saucepan, stirring until well mixed. Add the ham. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture is hot (about 10 minutes). Serve the ham warm on sliced dinner rolls, as an appetizer, or pile it on submarine rolls for hearty eaters.
Ingredients
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12-ounce bottle of commercial chili sauce (such as Heinz Chili Sauce)
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1/2 cup brown sugar
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1/4 cup apple cider vinegar
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1 tablespoon Colman’s dry (powdered) mustard
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12 ounces of very thinly sliced ham, cut into 1-inch pieces
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16 small dinner rolls or 4 large submarine rolls
Instructions
Combine the chili sauce, brown sugar, vinegar, and mustard in a saucepan, stirring until well mixed. Add the ham. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture is hot (about 10 minutes). Serve the ham warm on sliced dinner rolls, as an appetizer, or pile it on submarine rolls for hearty eaters.
| Servings |
| 4 submarine sanwiches |
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This recipe comes from Colman’s. Serve the rolls with potato salad that also has Colman’s mustard in it. A beer would complement the sandwiches nicely.
Ingredients
InstructionsCombine the chili sauce, brown sugar, vinegar, and mustard in a saucepan, stirring until well mixed. Add the ham. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture is hot (about 10 minutes). Serve the ham warm on sliced dinner rolls, as an appetizer, or pile it on submarine rolls for hearty eaters.
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