Maylee at Beyond Gumbo 
When a friend offers to give you the ham bone left from her holiday dinner, how can you say “no.” Marie knows how I love to cook. I figured that the ham bone would make a tasty soup. I put the hame bone in the freezer to use later. When I thawed out the frozen ham bone to cook the soup, I discovered that there was still plenty of meat left, too. I have saved a recipe for “Mustard Barbecue Sauce” under the category of “may need this some day,” This barbecue sauce is tangy, both sweet and sour, with a spicy mustard kick. It will complement the smoked ham to make some fine po-boys. Just in time for the Super Bowl football game!
I clipped the recipe for the mustard barbecue sauce out of our local newpaper partly because I though it was an interesting idea for a barbecue sauce and partly out of nostalgia. A Baton Rouge meat packing company, Manda Fine Meats, periodically gives recipe ideas for using their meat products in the local Advocate paper. The mustard barbecue sauce was one of these ideas and it was paired with their pork link sausage. Now, that would make an tasty po-boy! Using mustard for a barbecue sauce is a unique idea; one worth trying.
Manda Fine Meats
The nostalgia relates back to my food service and catering days, long ago. In my hospital food service job as dietary director, we purchased alot of our meat from Manda Fine Meats. The route salesman visited us weekly to take our order (less we forget about his company). In addition to our order, those were social visits. Occasionally one of the company’s owners would substitute for the regular salesman. I enjoyed Mr. Yarborough’s stories and visits and a bit of respite from the kitchen environment. One time I visited Mr. Yarborough at the plant where the company cured Cajun-style sausages, hams and other meats. Wow, I was a little overwhelmed by the spices and the refrigerated curing room, but nevertheless, it was an interesting adventure.
According to their WEB site, Manda Fine Meats was started in 1947 by two Manda brothers of Sicilian background. Over the years, their Cajun-inspired cured and fresh meat product line grew and expanded throughout several states. Now the company is owned by third generation family members. The family prides themselves in supporting non-profit organizations and alturistic causes in the community. I always like to support local companies whenever possible. These owners are ones who give back to the community.
Plus, Manda Fine Meats sells many of their Cajun sausages and meats on-line. How about that. You don’t have to live in Louisiana to enjoy Cajun ingredients. Go to their WEB site to order products (see reference.)
Recipe
I am using the “Mustard Barbecue Sauce and Sausage PoBoys” recipe with the Manda’s owners permission. However, their recipe makes a huge batch and so I adapted the recipe for “Mustard Barbecue Sauce” for my own home use.
The sauce is both sweet and sour with the addition of brown sugar and apple cider vinegar. Often smoked ham is baked with a sweet and sour glaze, so this mustard barbecue sauce pairs well with the ham po-boy.
The sauce is based on prepared mustard with Worchestershire sauce, paprika and black pepper for seasonings. Plus, I added just a bit of Creole mustard to kick up the heat of the barbecue sauce. The Manda Fine Meats recipe appears to make enough sauce to feed a large crowd, so I cut back on the ingredients. (You can locate the original recipe on Manda Fine Meat’s WEB site, see reference.)
To make the mustard barbecue sauce, add the ingredients to a heavy pot, let them simmer on the stove for 15 minutes or so. Stir frequently.
For the Po-Boys, I used the smoked ham, the “Spicy Mustard Barbecue Sauce” and cheese. Use either Monetery Jack cheese for a milder sandwich or Pepper Jack cheese if you like things “hot.” You can use either individual pistolette rolls or one long loaf of French bread. Some sort of crusty French bread makes the best po-boys. We are lucky to have Leidenheimer bread here — an New Orleans French bread variety.
To make the sandwices, slice pistolette rolls in half lengthise. Alternately, slice the large loaf of French Bread lengthwise. Layer on ham, cheese and “Spicy Mustard barbecue Sauce.” Wrap in foil and heat in oven just long enough to crisp the bread and melt the cheese.
Soft melted cheese, smoked ham (or sausage), a tangy mustard barbecue sauce on crusty French bread– this po-boy is delicious. Yum! The superbowl football game is coming up — keep this recipe in mind!
What did I do with the ham bone? I made one of my favorite soups, “Val’s Split Pea Soup,” using the ham bone in place of diced ham. The soup just perked away in my Instant Pot. Easy! And it went great with the sandwiches!
Ham Po-Boys with Spicy Mustard Barbecue Sauce
Ingredients for Spicy Mustard Barbecue Sauce:
- 1/2 cup prepared yellow mustard
- 1 Tbsp Hot Creole mustard
- 2 Tbsp light brown sugar
- 2 Tbsp apple cider vinegar
- 1 Tsp Worcestershire sauce
- pinch black pepper
- pinch paprika
Method and Steps for Spicy Mustard Barbecue Sauce:
- Mix all ingredients in a medium-sized heavy pot. Stir and cook until the sauce heats.
- Turn heat to low and simmer for 15 minutes stirring often.
Ingredients for Ham Po-Boys:
- 8 pistolette rolls or 1 large loaf Frendh Bread
- 1 pound sliced, cooked smoked ham*
- 1 recipe Spicy Mustard Barbecue Sauce
- 8 slices of Montery Jack cheese or Pepper Jack cheese
- bread and butter pickles, optional
Method and Steps for Ham Po-Boys
- Pre-heat oven to 350 degrees. Alternately, have a grill ready to heat po-boys.
- Slice individual pistolette rolls in half lengthwise and open out or slice loaf of French bread lengthwise.
- Add ham slices to one half of pistilette rolls (or French bread)
- Lather the Spicy Mustard Barbecue Sauce on the ham slices.
- Add slices of either Monterey Jack cheese or Pepper Jack cheese next on top of the ham.
- Lay the other roll half back on top of the sandwich.
- Wrap each individual pistolette in aluminum foil (or wrap entire French bread in foil).
- Heat in pre-heated oven for 5 minutes until the cheese melts and the bread is hot. Alternately, place on hot grill and grill to crisp the bread and melt the cheese.
- If using large French bread loaf, slice into smaller sandwiches.
- If desired, serve with bread and butter pickles
*NOTE: Cooked pork link sausage can be substituted for smoked ham.
Adapted recipe is used with permission of Manda Fine Meats. Original recipe is located on the company’s WEB site. (See Reference.)
Reference:
That’s a generous friend, to give up her ham bone! You have exemplified the idea of using up every last bit. Your po boys sound fantastic!
Hello, Thank you, I love those smoked baked hams and this one made some pretty good po-boys!