Slow Cooker Pulled Ham
Ham cooked low and slow in a slow cooker transforms into tender, juicy strands infused with sweet, smoky, savory flavor. This low-effort, high-reward recipe uses a bone-in picnic ham and a simple brown sugar spice rub for caramelized perfection.
Equipment
- 6 to 8-quart slow cooker - large enough to fit a whole bone-in ham
- Sharp chef's knife - for trimming the ham rind
- Cutting board
- Two sturdy forks or meat claws - for shredding the ham
- Tongs - for handling hot ham
- Large bowl or sheet pan - for shredding
- Measuring cups and spoons
- Small mixing bowl - for the spice rub
- Ladle - for skimming cooking liquid
- Instant-read meat thermometer - (optional but recommended) for checking internal temperature
Ingredients
- 1 bone-in picnic ham or shoulder ham - 6-7 lbs (2.7-3.2 kg), unsliced and not spiral-cut
- 0.5 cup packed brown sugar - 100g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 0.5 teaspoon smoked paprika
- 0.5 cup water - 120ml
- 1 cup BBQ sauce - 1-1.5 cups (240-360ml), for finishing
For Serving
- Hamburger buns, slider rolls, or dinner rolls
- Diced onions - optional topping
- Sliced pickles - optional topping
- Yellow mustard - optional topping
- Coleslaw - optional topping
Instructions
- Remove ham from packaging and pat dry. Trim off thick outer skin (rind) if present, leaving a thin layer of fat. If ham is too large for slow cooker, cut off a small piece from the narrow end so the lid fits flat.
- In a small bowl, combine brown sugar, garlic powder, onion powder, chili powder, and smoked paprika. Mix until evenly combined.
- Pour water into bottom of slow cooker. Place ham cut-side-down, meatier side facing down. Pack the spice rub all over the top and sides, pressing into crevices and scored fat.
- Cover and cook on LOW for 8-9 hours, or until meat shreds easily and internal temperature reaches 200-205°F (93-96°C). Avoid lifting the lid during cooking.
- Carefully transfer ham to a cutting board. Rest for 10 minutes, then shred using two forks or meat claws, discarding the bone, large fat pieces, and cartilage.
- Return shredded ham to slow cooker. Ladle off most cooking liquid, leaving about 1/2 cup (120ml) to keep meat moist. Add BBQ sauce and stir until evenly coated. Keep warm for 15 minutes before serving.
Notes
- Always choose bone-in, unsliced ham for this recipe. Spiral-cut hams will dry out and fall apart during the long cooking time.
- Do not rush the cook time with the HIGH setting. The LOW setting is essential for breaking down connective tissue.
- Save the cooking liquid after skimming off the fat. Freeze and use it as a base for ham and bean soup or split pea soup.
- Ham is already salty, so taste before adding BBQ sauce. Some sauces are high in sodium.
- Let the shredded ham rest in the warm sauce for 15 minutes before serving for the best flavor and juiciness.
- Ham shreds most easily when hot. If it cools too much, it firms up and becomes harder to pull apart.
- Leftover pulled ham keeps in the refrigerator for up to 4 days and freezes well for up to 3 months.
- For a honey mustard twist, finish with 1/2 cup honey, 3 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar instead of BBQ sauce.
- Add a can of Dr Pepper to the slow cooker instead of water for a caramelized flavor variation.
- For oven method: bake the seasoned ham in a covered Dutch oven at 300°F (150°C) for 4-5 hours until shreddable.