When you think of pulled meat, you probably think of pulled pork or chicken—but have you tried pulled ham? While it may sound unconventional, this pulled ham is baked low and slow, just like pork butt, for irresistibly delicious results. Paired with a simple seasoning mix and pineapple slices the ham will melt in your mouth in the best way possible.
Want more ham recipes in your life? Try our orange glazed ham, slow cooker ham or our classic ham salad.
Why Our Recipe
- A unique spin on your classic ham that’s cooked low and slow to deliver mouth-watering results.
- The combination of stone-ground mustard, brown sugar, and pineapple adds the perfect balance of sweetness and tang to the meat.
- Easy to make with just 4 ingredients!
Pulled ham is about to become one of your new favorite recipes. It’s easy to make and offers a savory twist on your favorite pork dish. Enjoy it on buns and sandwiches, over potatoes, or even on its own with delicious side dishes! Pulled ham is a truly versatile meal idea you’ve got to try!
Ingredient Notes
- Ham: Use a bone-in shank, butt or full ham for best results.
- Stone Ground Mustard: Some grocery stores carry this specific mustard near the deli section.
- Brown Sugar: Light brown sugar works best.
- Pineapple Slices: You can use fresh pineapple slices but for convenience, use canned pineapple slices and pineapple juice.
Ham Options
Not all ham is created equal, especially for this recipe. You want to opt for the butt or shank portions, bone-in and unsliced. Be aware that this recipe will not work with a spiral-sliced ham! Sliced varieties won’t shred as nicely. If you do use a shank, make sure to trim off any of the hard skin. We have used boneless varieties when in a crunch, and it also works! You should also keep in mind that larger pieces of meat will take more time to bake.
Additional Flavor Options
While we think you’ll enjoy this pulled ham recipe just the way it is, you can add additional flavors to the dish to suite your taste. Chili flakes, orange zest, maple syrup, and green chiles are all great options.
Make sure that when adding in more flavorings you stay away from anything salty. The ham is already a brined piece of meat, so you don’t want to add any more salt into the mix. Overly salted meat is one thing you want to avoid!
Cooking Options
You can cook this savory pulled ham in several different ways including baking in the oven or using your slow cooker. Use a meat thermometer to determine the internal temperature. It should read between 200-205 degrees F. You’ll also be able to tell that it’s ready when your shredded ham becomes, well, shreddable!
Oven: Place the pan covered tightly with aluminum foil in the oven at 250 degrees Fahrenheit for 5-7 hours depending on the size of the ham you choose.
Slow Cooker: Cook on high for 4-6 hours or low for 6-8 hours. Check to ensure your ham is staying moist throughout the cooking process.
Smoker: If you’re interested in using a smoker to cook your dish, our dear friend Susie at Hey Grill Hey has you covered with the smoked version of Chef Cayt’s pulled ham!
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container. It will keep for about 3-4 days.
Freeze leftovers in the freezer inside an airtight, freezer-safe container. Let your pulled ham thaw in the fridge overnight before reheating in the microwave or in the oven.
Reheat single portions in the microwave on high in 30-second increments until it’s heated through. You can also reheat leftovers in the oven at 350 degrees F until it’s warmed through.
Could this be done using a pork butt roast?
That would just make it pulled pork because it hasn’t been through the curing process like a ham. I would recommend our pulled pork recipe for that cut of meat since we have made the recipe card according to that cut of meat. A ham is already so salty were as the pork butt has no salt added.
There is a restaurant in Milwaukee which uses pulled ham on their Eggs Benedict (and in stuffed hash browns and other things). It is the bomb – I like it SO much better than a slab of ham or Canadian bacon. I have always wondered how to get pulled ham. Definitely going to have to try this!! Thank you!
They know what they are doing! Give it a try and let us know what you think!
I had a ham and Gruyère crepe at a restaurant in Milwaukee with pulled ham and have been wanting to replicate it ever since. I wonder if it’s the same place? Story Hill BKC.
Can’t wait to try this!
I’m going to have to try this recipe, but I thought I’d share with you the recipe my Mom (who was a Chef on a engineering ship) gave me for cooking a ham like your suggesting and I’ve ONLY had 2 people who didn’t love it and that’s because it’s a little sweet!!! But, mix together a box of brown sugar and a can of cranberry sauce together and use that as your glaze taking it out and basting it with the juices from the pan as it cooks!!! My ex mother-in-law hated me after the first Thanksgiving at mine and my ex husband’s new house because I cooked my ham like this and she cooked her’s the regular way and after the meal I didn’t have any leftovers and she had almost her whole ham left!!!!!😂😂😂😂
If you don’t have whole grain mustard, which kind of mustard could you substitute? Dijon or regular?
Thanks
Dijon would be the closest substitute with yellow mustard also being acceptable.
Is this pulled pork,ham, A fully cooked shank or butt? 250°f if butt ham is fully cooked!?
Yes, this recipe calls for a fully cured ham, not a raw ham.
Where can I find the recipe for the gravy I see being put on this ham at the end of the video?
It’s a ham gravy. You can learn how to make it here: https://thestayathomechef.com/how-to-make-gravy/
This may sound stupid, but do you shred the pineapple rings with this? If I make this ahead of time, what is the best way to reheat. Thanks.
I place the rings on ham and when it is finished cooking, I remove the rings and set them aside, shred the ham and then serve the ham with the cooked rings. Some of my family likes them and some doesn’t so I like to seperate them before shredding. To reheat it, I like to reserve some of juice and reheat it either in a skillet or in the oven at a low temperature of 250 degrees F or medium heat.
Can I use a fully cooked smoked shank or butt ham for the Savory Pulled Ham recipe?
Yes! That is what I use and it is just so tasty! I prefer the butt portion.
Oh my goodness! This is delicious! We made it last year, and my husband loved it so much that we made it again! You won’t be disappointed after waiting to eat this. The ham is pull apart tender, and flavorful. We like to have it with horseradish.
I followed this recipe except I put in in my 6qt crockpot. It was delicious!
THE VIDIO SAYS CUT SIDE DOWN BUT IT SHOWS CUT SIDE UP??
If you don’t like what she says to do —do it your way and don’t complain, she is doing us a favor by sharing this. thank you !!!!!
The cut side is down. You are seeing the “skin side” up.
I grew up with my Mom making ham this exact way. She used crushed pineapple instead of rings. To this day, it always comes our wonderful.