pulled ham recipe
The Best pulled ham recipe
What I love most about this pulled ham is how versatile it is. You can serve it with everything from crusty bread and a fresh green salad to sweet potato mash or even a simple side of roasted vegetables. My husband always says it’s the perfect middle ground—it’s savory but not too heavy, and it holds up well to different flavors. My kids, especially the pickier ones, will eat it straight from the pan with just a little ketchup or mustard, but the adults love it with the extra toppings. It’s also great for meal prep because you can make a big batch and freeze portions for later. And honestly? It’s not just about the taste—it’s about the way it makes everyone feel. There’s something comforting about a slow-cooked, tender cut of meat that’s been broken down just right. My family doesn’t care if it’s for a holiday or just a regular Sunday dinner, they’ll always say it’s the best part of the meal. And for the health-conscious among us, it’s a good source of protein and iron, even if it’s not the lowest-fat option. You can’t go wrong with something that’s both satisfying and nourishing.
Easy Pulled Ham with Sweet Glaze
A tender, flavorful pulled ham glazed with a sweet and tangy sauce, perfect for sandwiches or serving over rice. Quick and delicious!
🥘Ingredients
- 1 (8–10 lb) bone-in ham, fresh or smoked
- 1 tbsp olive oil
- ½ cup honey
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 clove garlic, minced
- 1 cup rice (white or brown)
- 2 cups water or broth
- 1 tbsp butter
- Fresh cilantro or green onions
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). If using a fresh ham, boil it for 30 minutes, then rinse and pat dry. -
2
In a mixing bowl, combine honey, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, and minced garlic. Mix well. -
3
Place ham bone-side up in a large oven-safe skillet or dish. Pour the glaze mixture over the ham, ensuring it’s fully coated. Add olive oil if needed. -
4
Bake for 2 hours 15 minutes or until the ham reaches an internal temperature of 165°F (74°C). Remove ham from the oven and tent loosely with foil. -
5
Let the ham rest for 15 minutes, then shred it using two forks or a fork. Return shredded ham to the skillet and warm through. -
6
For serving: Cook rice according to package instructions. Mix with butter and warm ham. Garnish with fresh cilantro or green onions if desired.
🔧Equipment
- Mixing bowl
- Large oven-safe skillet or baking dish
- Knife and cutting board
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, wrap the ham tightly in foil and bake for 30 more minutes.
- Adjust sweetness by adding more honey or reducing vinegar if preferred.
- Substitute brown sugar with ¼ cup molasses for a deeper flavor.
- Leftovers reheat well—store in an airtight container for up to 4 days.
Watch Video Of How Easy Pulled Ham with Sweet Glaze Works
❓ Frequently Asked Questions About Pulled Ham with Sweet Glaze
1. What is the best way to prepare pulled pork for maximum tenderness?
To achieve the most tender pulled pork, start by marinating the pork shoulder (or pork butt) in a blend of BBQ sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika for at least 24 hours. Slow-cook the meat in a 225°F (107°C) oven with a liquid (like apple cider or beef broth) to keep it moist, then shred it with forks or a meat puller after about 6-8 hours of cooking.
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2. How long should I cook pulled pork for the perfect texture?
For a classic pulled pork recipe, cook the pork shoulder (about 4-6 lbs) for 6-8 hours in a 225°F (107°C) oven. If using a slow cooker, cook on low for 8-10 hours. The meat should fall apart easily when pulled, with a juicy, fall-apart texture. For extra flavor, add a splash of liquid (like apple juice or BBQ sauce) halfway through cooking.
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3. Can I use a slow cooker instead of an oven for pulled pork?
Yes! A slow cooker is a great option—just place the pork shoulder in the pot, add a cup of liquid (beef broth, apple cider, or BBQ sauce), and cook on low for 8-10 hours or high for 6-7 hours. Stir occasionally to distribute flavors. For best results, shred the meat after cooking and mix it with some of the cooking liquid for extra moisture.
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4. What’s the secret to keeping pulled pork moist and flavorful?
The key to tender, flavorful pulled pork lies in slow cooking with liquid. Use a 225°F (107°C) oven (or slow cooker) to break down the collagen in the meat, making it fall apart easily. Add a liquid like apple cider, beef broth, or BBQ sauce to prevent drying out. After cooking, mix the shredded pork with a little of the cooking liquid or a glaze for extra moisture and flavor.
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5. Should I use pork shoulder or pork butt for pulled pork?
Both work well, but pork butt (also called pork shoulder) is the most popular choice for pulled pork because it has more marbling, which makes it extra tender. Pork shoulder is slightly leaner but still delicious. If you prefer a leaner cut, pork shoulder is a great alternative. Both should be cooked slowly to ensure a fall-apart texture.
