Ritchie Highway never really slows down. Cars, delivery vans, and big rigs roll through Glen Burnie all day, and plenty of drivers want a hefty sandwich they can grab without a long detour.
Tucked into a strip of storefronts along that busy road sits a carryout with a famous Baltimore name and a menu built around meat sliced off the pit. Ham is on that menu, right next to beef, turkey, and corned beef.
It even shows up in a stacked combo sandwich that has earned some loyal fans. This guide covers what to order, what the counter looks like, when the doors open, and what to expect on price and wait time.
It also shares a few honest tips that can make a quick stop go much more smoothly.
A Pit Stop on Ritchie Highway
Here is the mystery solved. The spot is Chaps Pit Beef Glen Burnie, at 6714 Ritchie Hwy Ste G, Glen Burnie, MD 21061.
It sits on one of the main roads through northern Anne Arundel County. Commuters and road-trippers move along this stretch all day long.
The restaurant is listed as a barbecue spot, but the real draw is the pit counter. Meats get sliced and piled onto rolls, then wrapped up for the road or eaten in the dining room.
Chaps is a name many Marylanders already know. The brand runs several locations, and this one serves the Glen Burnie crowd along the highway corridor.
A suite letter in the address is a small but useful clue. The restaurant shares its building with neighboring businesses, so keep an eye on storefront signs rather than looking for a standalone building.
Parking is part of the strip center setup. One past guest called the parking decent, which matters when the lunch hour gets busy.
So the location is pinned down. Next comes the bigger question of why a Baltimore pit beef name carries so much weight around here.
A Baltimore Name With TV Fame
Some sandwich shops build a following slowly. Chaps got a big boost when it appeared on Diners, Drive-Ins and Dives, and many first-time guests at this location mention that show as the reason they came.
The original Chaps is in Baltimore. Over time the brand spread to other spots, including Aberdeen and this Glen Burnie storefront.
That history sets a high bar. Longtime fans who grew up with Chaps often walk in expecting the same sandwich they remember from childhood.
Pit beef itself is a Baltimore tradition. It is beef cooked over a pit, sliced, and served on a roll, often with a horseradish-based tiger sauce.
Chaps helped make that style famous well beyond the city line. Visitors from as far as the West Coast have shown up on the advice of local friends.
One detail trips people up. There are multiple Chaps locations, and some travelers do not realize which one they are heading to until they arrive.
Knowing the backstory explains the crowds and the expectations. The menu explains the rest, and it is bigger than the name suggests.
Where the Pit Ham Fits In
Beef gets the headline, but ham has its own place on the board. The menu lists beef, sausage, hamburger, ham, turkey, corned beef, minced barbecue, pork, chicken, and fish sandwiches.
That lineup makes ham an easy pick for anyone who wants something a little different from the usual pit beef order.
Every sandwich can also come as a platter. That turns a quick roll into a bigger meal with sides.
Ham also shows up in combo builds. That is where things get interesting for people who cannot pick just one meat.
Toppings cost extra in some cases. Lettuce and tomato carry a small upcharge, which was listed at $1.35 at one point.
Ordering a ham sandwich plain keeps things simple. One past guest noted that the plain sandwiches tend to hold up better than the heavily dressed ones.
Bread choices include a roll and rye, so ham can lean classic deli or classic carryout. The next section looks at the sandwich that puts ham in a starring role alongside two other meats.
The Gus, a Three-Meat Stack
Three meats, one roll, zero tough choices. The Gus combines turkey, corned beef, and ham into a single sandwich.
Fans call the combination one of the best things on the menu. It has been praised as packed with seasoned, tender meat on a very soft bun.
It can also be ordered on rye. That option gives it more of a deli-counter feel.
For ham lovers, the Gus is a smart move. Ham gets support from two other favorites instead of standing alone.
Another named sandwich, the Big John, appears among regular orders too. So does the Triple D, a nod to the TV spotlight.
Portions on these stacked builds are generous. One regular said a single order can stretch across about three meals.
That makes the price easier to accept. A big sandwich that covers lunch and leftovers is a decent deal for a long day on the road.
Of course, a sandwich lives or dies by how the meat is cut. That topic deserves its own spotlight.
Thick Slices and How You Want Them
Slicing style is a big deal in pit beef country. At this location, the meat tends to be cut on the thicker side compared with other pit beef places nearby.
Some people love that. Others remember older Chaps sandwiches with thin slices on a Kaiser roll.
Doneness can be requested. Medium and medium rare orders have come out right, though one batch ran a little rare in spots.
Results have not always been consistent. Some orders have arrived well done or chewy, so saying the doneness clearly at the register helps.
Bread has been a sore point at times. A few guests felt the rolls were ordinary store buns rather than the ones they expected.
The potato roll pairs well with the pit beef, according to one happy guest who ordered it medium with hot barbecue sauce.
For ham, the slicing question matters less. Ham works well cut thick, and the stacked combos benefit from hearty portions.
Once the sandwich is set, it is time to think about sauce. Chaps has a few options, and one of them causes a little confusion.
Tiger Sauce and Its Neighbors
A little cup can make or break a pit sandwich. Chaps offers tiger sauce, the classic horseradish-and-mayo partner for pit meats.
Here it comes pre-portioned in small plastic containers. That keeps things quick at the counter.
There is one catch. Plain horseradish, mayo, and another sauce sit right next to the tiger sauce, and the cups are not always labeled.
Asking before grabbing saves a surprise. A quick question at the register clears it up.
The house barbecue sauce has its own fans. Even guests who left unhappy have singled it out as a highlight.
A hot barbecue sauce is also available. It adds a spicy kick to pit beef, and it can be swapped onto ham or turkey too.
Spice levels are not for everyone. One guest found a pulled pork sandwich smothered in a spicy sauce that they did not enjoy.
Requesting sauce on the side gives full control. That small habit keeps the sandwich from getting soggy on a long drive.
Sauce settled, the sides menu is next, and it runs deeper than many expect.
Fries, Platters, and Side Business
Sandwiches rarely travel alone. Fries come up more than any other side here, and the gravy fries and chili cheese fries both have followings.
Fries arrive unseasoned, which lets people add their own salt and pepper. Results vary from batch to batch, so eating them soon after pickup is wise.
The open-faced beef platter is a standout. Beef goes over white bread with fries and gravy poured across everything.
Other sides include mac and cheese, baked beans, green beans, coleslaw, and stewed tomatoes with onion. Banana pudding rounds things out for dessert.
Small sides were listed at $2.95 a few years back. A small mac and cheese is truly small, so ordering a larger size makes sense for sharing.
Beyond sandwiches, the kitchen also does fried chicken, ribs, wings, and a fish platter with fries and coleslaw.
The sides draw mixed opinions. Fries with gravy tend to land well, while others depend on the day.
For travelers, a sandwich plus fries is the simple play. It is quick to eat and easy to hold, which leads straight into how the place actually runs day to day.
Counter Life and Wait Times
Speed is not this kitchen’s strongest suit. Waits of around 15 to 20 minutes have been common, even when the dining room is quiet.
Ordering ahead online helps. Several regulars place pickup orders and find them ready close to the requested time.
Not every pickup is smooth, though. One online order was still about 15 minutes out on arrival.
The menu lives on the wall. There are no paper takeout menus, so checking the website first speeds up the decision.
Staff interactions vary a lot. Some guests found the person at the register friendly and helpful, while others felt rushed or ignored.
Order mix-ups have happened. Checking the bag before leaving is a smart habit, especially with several sandwiches.
Drink machines have been out of order at times, leaving only iced tea. Having a backup drink in the truck or car is not a bad idea.
Patience pays off here more than at a fast-food drive-thru. With expectations set, the dining room itself is worth a look.
A Roomy Dining Room for Big Appetites
Plenty of carryouts barely have a bench. This one has a large and spacious dining room.
That makes it workable for groups, families, or anyone who wants to sit down instead of eating behind the wheel.
Crowds are usually light. The room is often close to empty, so finding a table is rarely a problem.
Cleanliness has drawn mixed comments. Some guests found the space clean and stocked, while others pointed to sticky floors and stored supplies left in the room.
For a quick road meal, carryout is still the most popular way to go. Many regulars simply grab their order and head out.
The vibe is casual and no-frills. Nobody needs to dress up for a pit sandwich off Ritchie Highway.
Allergy note: a sign mentions peanut oil, yet one guest spotted soybean oil containers near the menu. Anyone with dietary concerns should ask staff directly about the oil.
So who is this spot best for? The answer depends on what a hungry person values most.
Hours, Costs, and Smart Timing
Early starts are a plus for road workers. The doors open at 10:30 AM most days.
Monday through Thursday and Sunday, hours run 10:30 AM to 8 PM. Friday runs 11 AM to 9 PM, and Saturday runs 10:30 AM to 9 PM.
Late orders can be tricky. Arriving close to closing has led to slower service, so aim for at least an hour before the doors lock.
Prices sit on the higher side for a carryout. A pit beef sandwich on a potato roll was listed at $9.85 a few years ago, and stacked sandwiches have run around $12 to $14 or more.
Two sandwiches, drinks, and fries have totaled around $34 to $40. Families should budget accordingly.
Big sandwiches can stretch into more than one meal. That softens the cost for anyone who saves leftovers.
Ordering online through the Chaps website for the Glen Burnie location is the best way to cut the wait.
With timing and budget sorted, only the final call remains.
The Honest Verdict on a Ham Run
Not every stop has to be perfect to be worth it. This location runs hot and cold, and that is fair to say plainly.
Some days bring slow lines, uneven sandwiches, and a quiet room. Other days bring a hefty, satisfying roll that lasts well past lunch.
The best odds come from a simple plan. Order ahead online, ask for sauce on the side, and check the bag before driving off.
For ham fans, the Gus is the headliner. Turkey, corned beef, and ham on a soft bun is a combo that has won people over.
A plain ham sandwich on a roll is the lower-risk pick. Simple sandwiches have tended to fare better than the heavily dressed ones.
Fries with gravy and the house barbecue sauce make good add-ons. Both have drawn praise even from tougher critics.
The Ritchie Highway location makes it easy for drivers to swing by. A roomy dining room gives a place to sit if needed.
Go in with clear eyes and a big appetite. A stacked ham sandwich from a famous Baltimore name, eaten on the road, can still make for a pretty good afternoon.
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