
Yields:
6 - 8 serving(s)
Prep Time:
5 mins
Total Time:
6 hrs
Cal/Serv:
1764
Pulled pork is undeniably a game day favorite, but level up the classic by making pulled ham. It feels like a secret that a preserved ham can deconstruct into pulled pork after hours of slow cooking. The initial steam takes about 3 hours, until the ham starts to soften and heat through. At this point, it may be safe to eat and slice, BUT KEEP GOING. You’ll rub a vibrant yellow South Carolina BBQ sauce all over the outside of the ham and continue to let it go in the oven. Leave the pieces in larger chunks, and leave behind some of the melted bits of fat (my favorite). The result is a pulled ham dinner that will not only upgrade the basic baked ham at your Easter spread, but is the perfect post-holiday meal piled high onto sliders.
The ham:
It may be hard to source bone-in ham throughout the year, as it tends to be more seasonal around Easter. But whatever you do, don’t purchase boneless or spiral-cut ham. It will not break down the same way as a non-spiral ham. The bone comes with extra surrounding fat and helps protect the ham from drying out. These are all necessary wins for breaking down the otherwise sliceable meat.
The BBQ sauce:
Ham sandwiches are always paired with mustard (in my book), so I went with my version of South Carolina BBQ sauce. It’s got a punch from the yellow mustard, acid from apple cider vinegar and Worcestershire, and a sweetness from sugar. Since the ham is salty from previous curing, we don't need any salt in the sauce.
Serving ideas:
Treat this the same way you would pulled chicken or pork. Slap a mound on a potato roll, coleslaw it up, and drizzle more BBQ sauce on top. You can also eat this over rice with a side of beans.
Storage:
Cook, shred, and store the ham in an airtight container for up to 3 days. To avoid dry ham, place in a pan with a little water or more BBQ sauce and reheat at 350°. You can also steam it covered in a skillet on the stovetop.
Make this and let us know in the comments below!
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Ingredients
- 1
(10-lb.) bone-in ham (not spiral-cut)
- 2 Tbsp.
honey
- 2 tsp.
granulated garlic
- 2 cups
beer (such as a lager), divided, plus more
- 3/4 cup
yellow mustard
- 5 tsp.
apple cider vinegar
- 5 tsp.
Worcestershire sauce
- 4 tsp.
granulated sugar
- 1/2 tsp.
kosher salt
Directions
- Step 1Arrange a rack in lower third of oven; preheat to 275°. In a large roasting pan, arrange ham on bone or shank side so meat side is exposed. Rub honey and granulated garlic all over top and sides of ham. Pour 1 cup beer into pan and cover with foil.
- Step 2Bake ham until starting to soften and an instant-read thermometer inserted into thickest part registers between 90° and 120°, about 3 hours.
- Step 3Uncover and increase oven temperature to 325°.
- Step 4In a small bowl, whisk mustard, vinegar, Worcestershire, sugar, and salt. Carefully turn ham meat side down with bone side sticking up. Add 1 cup beer to pan. Pour half of sauce over top and around sides of ham.
- Step 5Continue to bake, adding more beer if it evaporates, until outside is caramelized, and meat is tender and shreddable, 3 to 3 1/2 hours more.
- Step 6Transfer ham to a cutting board or large bowl and shred with 2 forks. Stir in remaining sauce.
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