Ham Barbecue

1 tb Vegetable oil
1 c Chopped sweet green pepper
1 c Chopped onion
1/2 c Ketchup
1/3 c Sweet pickle relish
1/4 c Cider vinegar
2 tb Sugar
1 ts Dry mustard
1 lb Thinly sliced baked ham
6 Sandwich rolls; split

1. To make barbecue sauce, in large skillet over
mdium heat, heat oil. Add pepper and onion, saute
until lightly browned, 5 to 7 minutes. Stir in
ketchup, relish, vinegar, sugar and mustard. Heat
mixture just to boiling; reduce heat to low and
cook 5 minutes.

2. Stir ham into sauce; return to boiling. Remove
from heat and divide among rolls. Serve
immediately.

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Pork Tenderloin Island Barbecue Recipe

1 (2 lb) pork tenderloins
16 ounces barbecue sauce (homemade or bottled)
1 teaspoon brown sugar
4 tablespoons dark rum (or use 1 tablespoon rum extract)
2 ounces orange juice
1 tablespoon hot pepper sauce, to taste

Combine barbecue sauce, brown sugar, rum, orange juice and pepper sauce in large resealable plastic bag.
Add pork; refrigerate at least 2 hours or over night.
Preheat grill to medium-hot.
Remove pork from marinade; heat remaining marinade in saucepan to a boil.
Grill pork over indirect heat, turning occasionally and basting with marinade, 15 to 20 minutes or until done (internal temp 155°F).
Let pork rest 5 to 10 minutes before slicing.

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