BBQ Ham

My friend, Kim Tibbetts, gave me this recipe for BBQ Ham. This has been popular for church group dinners, it is something a little different, but it is good, and cheap, and serves a crowd. I have 2 comments about the recipe. First of all, it turned out really runny for me, so I would wait and only add the cup of water if the sauce seems too thick and seems to need it. The second comment is that it seemed a little salty to me. I may just be over-sensitive to the salt, I find that some things taste salty to me when others think it tastes fine. I am considering giving the ham a quick rinse next time, to reduce some of the salt. But the real test of this recipe is how well the family eats it. My 2 adult daughters who live with us have gotten into the fridge to eat leftovers. (They seldom want leftovers of our meals.) In other words, this is a winner. I am thinking leftovers of this will do well in the freezer, also, if you are not trying to feed a crowd. Or you can cut the recipe in half. I didn't, because I thought the half a can of tomato soup would likely go to waste, but you could have tomato soup for lunch with that half a can if you want to try that. The sauce has a really good flavor, and I think it would go well with other meats as well.
Vicki

BBQ Ham
5 lbs. shaved boneless ham (have the butcher shave it for you)
2 Tbsp. butter
1 small onion, chopped
1/2 c. chopped celery
1 c. water (I would only add this if it seems too thick without it)
1 c. ketchup
1 can tomato soup
2 Tbsp. vinegar
2 Tbsp. lemon juice
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
1 tsp. dry mustard
1 tsp. ground black pepper
Sautee onion and celery in butter in a large pot. Add remaining ingredients except ham and mix well. Add ham, cover and simmer for an hour. (Or simmer in crockpot on high for an hour, or on low for 2-4 hours.) Stir occasionally. Serve on hard rolls. Good recipe for a crowd. Serves 20-25.