Directions:
- Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
- Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
- The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
- Spoon the ham onto sandwich buns to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.06 Kcal (1273 kJ) | ||
| Calories from fat | 182.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.31g | 31% | |
|---|---|---|---|
| Cholesterol | 50.61mg | 17% | |
| Sodium | 1638.16mg | 68% | |
| Potassium | 27.22mg | 1% | |
| Total Carbs | 15.38g | 5% | |
| Sugars | 11.8g | 47% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 14.34g | 29% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 199.63 Kcal (836 kJ) | ||
| Calories from fat | 120 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.33g | 31% | |
|---|---|---|---|
| Cholesterol | 33.23mg | 17% | |
| Sodium | 1075.55mg | 68% | |
| Potassium | 17.87mg | 1% | |
| Total Carbs | 10.1g | 5% | |
| Sugars | 7.75g | 47% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 9.42g | 29% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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