Slow Cooker Pulled Ham and Honey Mustard Sauce: Easy to Serve
Sneak Peek: Slow-Cooker Pulled Ham served with a Honey-Mustard Barbecue Sauce is a make-ahead shredded ham that’s gentle on the pocketbook, easy to serve, and fun to eat.
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Often, when I come across cooked ham in a sandwich, I notice slivers of fat dangling from the sides that seem to require trimming. Yet, I shy away from doing so while dining, as it feels somewhat improper.
With this pulled ham recipe, the task of removing fat is taken care of in advance. This eliminates the need to dissect large pieces, search for the leanest slice, or sidestep the overly dry sections (not that I’d actually do that, of course. 😉).
Six Reasons Why You Will Love Serving This Ham Recipe
- All of the work can be done ahead of time. Buy an unsliced, bone-in ham or a smoked, shank ham. Cook it a day or two ahead of time in your slow cooker with water and cider vinegar. After cooling the ham a bit, shred it with two forks, your fingers, or a food processor (using the bread kneading blade). Store in an airtight container in the refrigerator.
- Pulled ham (or gammon) requires no attention for the last hour before serving. When ready to serve, pop the shredded ham into the oven (or back into the slow cooker), layered with brown sugar and mustard. The subtle vinegar flavor left behind from the long cooking time combined with the sugar/mustard treatment results in an irresistibly tender and piquant meat entree.
- The extended water and vinegar bath helps to neutralize the salt. Ham can be pretty salty, but sitting in the slow cooker all day helps to melt it.
- Use the cheapest ham you can find. It doesn’t really matter.
- As you shred the ham to prepare it for serving, pulling out any fatty pieces is easy. Honestly, dissecting the fat from the meat can be slightly tedious. But since you can do it ahead of time, it’s forgivable. Exam gloves are helpful.
- Easier to serve and eat than a whole ham. It’s easy for kids to eat this ham since no fat needs to be trimmed off, and the shreds are already bite-sized. Or, stuff some into homemade or store-bought slider buns with pulled ham for an easy-to-eat miniature sandwich.
Happy Cooks Speak Up
“We have packages of this in the freezer all the time. I freeze the sauce in small jelly jars & just spoon some out to thaw a few minutes before we plan to eat.” –MARY
Recipe Inspiration
I am smitten with this simple and inexpensive way to prepare shredded ham I first saw here. Mel cooked hers on the stove. But since I’m a slow cooker girl, this is my version.
How To Make Slow-Cooker Pulled Ham
I prefer this ham with no additional condiments. But if you are a mustard lover, you might appreciate an extra dose of mustard flavor from the Honey-Mustard Barbecue Sauce pictured below. All this plate needs is some pickles on the side.
Incidentally, grilled meats such as ribs or chicken benefit from the same treatment.
Frequently Asked Questions
No. Since it is already cooked, it only needs to be warmed if you want to serve it hot.
Do it with a fork, your fingers, or a food processor using the dough blade. Another easy way to shred ham is in a stand mixer. Use the flat beater attachment. Add chunks of ham to the bowl, select a medium-low speed, and turn the mixer on. After about 30 seconds (depending on how much meat is in the bowl), you will have shredded meat.
Use it in soup, ham salad, fried rice, and casseroles.
Parting Thoughts: Speaking of homemade rolls, the bread you see in the picture of ham sandwiches above is my best clone of Sweet Hawaiian Bread. You can make these rolls with your bread machine.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Slow-Cooker Pulled Ham Recipe
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Ingredients
Preparing the ham
- 7-10 pound (3175 g) bone-in, unsliced, smoked, shank ham
- 2 cups (454 g) apple cider vinegar
- 1 cup (220 g) brown sugar
- ¼ cup (60 g) prepared mustard or Dijon
Honey-Mustard Barbecue Sauce
- 1 slice bacon diced
- ¾ cup (39 g) frozen chopped onion
- 1 garlic clove minced
- 1 cup (227 g) apple cider vinegar
- ¼ cup (84 g) honey
- ¾ cup (186 g) prepared yellow mustard
- ¼ cup ( 60 g) brown sugar packed
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
Instructions
- Place 7-10 pound (3175 g) bone-in, unsliced, smoked, shank 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. Lay the cut-off piece beside the ham in the cooker.
- Pour 2 cups (454 g) apple cider vinegar over the ham, then fill a slow cooker with water to barely cover the ham.
- Cook on Low for 8-10 hours.
- 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.
- In a separate bowl, combine 1 cup (220 g) brown sugar and ¼ cup (60 g) prepared mustard (prepared yellow mustard or Dijon–your preference) and stir to make a paste.
- Layer half of the ham into a 9 x 9-inch or similar casserole dish.
- Spread half of the brown sugar and mustard paste over the first layer of ham. Then add the remaining ham, followed by the remaining brown sugar paste.
- Cover with foil and bake for 1 hour at 350˚F (180˚C) or until heated throughout.
- If preferred, place the ham back into the empty slow cooker layered with the brown-sugar and mustard paste and cook on low for 2-3 hours.
Honey Mustard Barbecue Sauce:
- Fry 1 slice bacon in a medium saucepan until crisp. Scoop the bacon out of the pan leaving drippings behind, and drain on a paper towel.
- Sauté ¾ cup (39 g) frozen chopped onion and 1 garlic clove for 2-3 minutes in drippings until soft.
- Add 1 cup (227 g) apple cider vinegar,¼ cup (84 g) honey, ¾ cup (186 g) prepared yellow mustard, ¼ cup ( 60 g) brown sugar, 1 teaspoon black pepper, 1 teaspoon Worcestershire sauce, ¼ teaspoon cayenne pepper and the crispy bacon bits. Bring to a boil. Reduce temperature and simmer for about 10 minutes, stirring occasionally.
- Refrigerate leftovers
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.