Slow Cooker Pulled Ham With Carolina Mustard

pulled ham with mustard sauce
Diana Rattray
Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 8 to 10 servings

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 to 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)

Steps to Make It

  1. Gather the ingredients.

  2. Put the ham in the slow cooker crockery insert.

  3. Combine the vinegar, brown sugar, black pepper, and crushed red pepper; pour over the ham.

  4. 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.

  5. Discard excess fat and bones and the liquids. Shred or chop the ham.

  6. Serve with split sandwich buns and your choice of condiments or spreads, along with coleslaw, beans, or your favorite sides and salads.

  7. Enjoy!

South Carolina Mustard Sauce (optional)

  1. Gather the ingredients.

  2. 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.

  3. Simmer gently for about 20 to 30 minutes, stirring occasionally, until reduced by about one-third.