Slow-Cooker Pulled Ham | Honey-Mustard Barbecue Sauce
Make-ahead ham that's gentle on the pocketbook and fun to eat.
Recipe type: Meat and Sauce
  • 7-10 pound bone-in, unsliced, smoked, shank ham
  • 2 cups apple cider vinegar
  • water
  • 1 cup brown sugar
  • ¼ cup prepared mustard (or Dijon)
Honey-Mustard Barbecue Sauce--Ingredients
  • 1 slice bacon, diced
  • ¾ cup frozen chopped onion
  • 1 garlic clove, minced
  • 1 cup apple cider vinegar
  • ¾ cup prepared yellow mustard
  • ¼ cup brown sugar, packed
  • ¼ cup honey
  • 1 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  1. Place ham into a large slow cooker large enough to still get the lid on. You may have to chop off a piece to accomplish this. No harm. Just lay the cut off piece beside the ham in the cooker.
  2. Pour 2 cups apple cider vinegar over ham, then fill slow cooker with water to just barely cover ham.
  3. Cook on Low for 8-10 hours.
  4. Remove ham from water--discard water. When cool enough to handle, pull the ham off the bone. (Save the bone for your next pot of beans.) Use 2 forks or gloved hands to shred ham. You can refrigerate at this point or proceed if serving immediately.
  5. In separate bowl, combine brown sugar and mustard (either prepared yellow mustard or Dijon--your preference) and stir to make a paste.
  6. Layer half of ham into 9 x 9-inch or similar casserole dish.
  7. Spread half of the brown sugar/mustard paste over first layer of ham. Then add remaining ham, topping with remaining brown sugar paste.
  8. Cover with foil and bake for 1 hour at 350 degrees or until heated through.
  9. You could also put the ham back into the empty slow cooker layered with the brown-sugar/mustard sauce and cook on low for 2-3 hours.
Honey-Mustard Barbecue Sauce--Instructions
  1. Fry bacon in medium saucepan until crisp. Scoop bacon out of pan leaving drippings behind and drain on paper towel.
  2. Saute onion and garlic 2-3 minutes in drippings until soft.
  3. Add remaining ingredients, including crispy bacon bits and bring to a boil. Reduce temperature and simmer for about 10 minutes, stirring occasionally.
  4. Refrigerate leftovers.
This freezes well. I love to portion it into small individual packages that I can nuke and add to my salad-in-a-jar or make into a quick sandwich. Try it in a baked potato or add to a chicken barbecue pizza. How about some ham and cheese quesadillas? So many possibilities....
Recipe by Salad in a Jar at