Slow Cooker Pulled Ham and Honey Mustard Sauce: Easy to Serve
Sneak Peek: Slow-Cooker Pulled Ham (or Gammon) 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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Whenever I encounter cooked ham in a sandwich, I often notice slivers of fat dangling from the edges—tempting me to trim them, even if it feels a bit improper while dining.
With this pulled ham recipe, the fat is removed ahead of time, so there’s no need to dissect large pieces, hunt for the leanest slice, or avoid overly dry sections (not that I’d actually do that, of course 😉).
Six Reasons to Love This Pulled Ham Recipe
- Make Ahead:
- Cook an unsliced, bone-in ham (or smoked shank ham) in a slow cooker with water and cider vinegar a day or two before serving.
- Shred the ham and store it in an airtight container until needed.
- Low-Maintenance Serving:
- Requires no attention for the last hour—simply reheat in the oven or slow cooker with brown sugar and mustard.
- Less Salty:
- The extended water and vinegar bath reduces the ham’s saltiness for a milder flavor.
- Budget-Friendly:
- Works perfectly with the cheapest ham you can find.
- No Fat Left Behind:
- Shredding allows you to remove fatty pieces easily, leaving clean, lean meat. (Pro tip: Exam gloves make the process easier.)
- Kid-Friendly and Easy to Serve:
- Pre-shredded ham is perfect for kids and adults—no trimming needed. Ideal for sliders or bite-sized sandwiches!
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.
FAQs About Shredded Ham
1. Does shredded ham need to be cooked?
- No, it’s already cooked. Simply warm it if you want to serve it hot.
2. How do you shred a cooked ham? Can I use a food processor?
- Yes! You can shred ham using:
- A fork or your fingers: Pull the meat into shreds manually.
- A food processor: Use the dough blade for controlled shredding.
- A stand mixer:
- Attach the flat beater.
- Add chunks of ham to the bowl.
- Run on medium-low speed for about 30 seconds (depending on quantity) to achieve perfectly shredded meat.
3. Can I fix this ham ahead of time?
- Yes, cook the ham in a slow cooker up to three days ahead of time, then store covered in the refrigerator. Heat in the oven before serving.
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: Email Paula at saladinajar.com for quick troubleshooting. Attach pictures and details for the best advice.
Slow-Cooker Pulled Ham Recipe
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.