Jackie/Ma

Jackie,
No, not stuffed ham but a ham that is cooked over a grill. Verrrrry tasty. I don't know if has a rub or a marinade. These pit beef and pit ham sandwiches are served at fireman's festivals, VFW hall function, etc.
I am including a rub recipe for the pit beef that I pulled from the internet at www.razzledazzlerecipes.com. We have prepared it several times and it tastes just like I'm at home on the Chesapeake Bay. I'm thinking that I may serve this at Christmas for my family if it isn't 40 below here at that time. A hearty Hash brown casserole and a crunchy cole slaw- how different!

Baltimore Pit Beef

Rub:
2 Tablespoons seasoned salt
1 Tablespoon sweet paprika( I used regular)
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper

Combine all ingredients for rub in bowl. Sprinkle 3-4 Tablespoons of rub over 3 lb. top round beef roast, patting it into beef.

Place in baking dish and cover with plastic wrap.
You can marinate for a few hours but for maximum flavor, marinate 3 days in fridge- turning once a day.
Heat grill to very hot!! Grill beef 30-40 minutes or until outside is crusty and dark golden brown(even black) and internal temperature is about 120 degrees for rare, higher temp for medium rare. Turn beef often with tongs.
Transfer to cutting board and let rest for 5 minutes.
Slice beef as thinly as possible across grain, then finely chop with meat cleaver.

Serve immediately with kaiser buns, horseradish sauce, thinly sliced sweet white onions, thinly sliced lettuce and thinly sliced fresh tomatoes.

Hope you enjoy it.
Judy