This smoky pulled ham is a nice change of pace from the everyday pulled pork, and it makes fabulous sandwiches. If you don't use it all, use the leftover chopped or shredded ham in casseroles or in a skillet hash with diced potatoes, or serve it with breakfast home fries.
This recipe uses a half smoked pork shoulder (picnic), but a shank portion or smoked pork butt could be used as well. Just be sure to buy a cut that will fit in your slow cooker.
- 1 picnic ham (bone-in, about 5 to 7 pounds)
- 1 1/2 cups cider vinegar
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 cup mustard Sauce (below), plain yellow mustard, mayonnaise, or a Grainy Mustard Dip, for the sandwich spread
- 8-10 sandwich buns (toasted if desired)
- South Carolina Mustard Sauce:
- 3/4 cup yellow mustard
- 2/3 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (such as Frank's or Texas Pete)
- 2 to 3 tablespoons brown sugar (packed for taste)
Put the ham in the slow cooker crockery insert.
Combine the 1 1/2 cups of vinegar, 1/2 cup of brown sugar, 1/2 teaspoon of black pepper, and crushed red pepper; pour over the ham.
Cover and cook on LOW for about 9 hours, or until the ham is very tender. Or, cook for about 4 to 5 hours on HIGH.
Discard excess fat and bones and the liquids. Shred or chop the ham.
South Carolina Mustard Sauce (optional)
In a saucepan, combine the 3/4 cup of mustard with the 2/3 cup of vinegar, the Worcestershire sauce, hot sauce, 2 to 3 tablespoons of brown sugar, and 1/2 teaspoon of black pepper. Blend well and bring to a simmer.
Simmer gently for about 20 to 30 minutes, stirring occasionally, until reduced by about one-third.