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!
