Recipe: Slow-Cooker Pulled Ham Honey-Mustard Barbecue Sauce
Summary: My Easter menu always includes ham, traditionally the rather costly spiral-sliced variety. But I have something different up my sleeve this year. Make-ahead ham that’s gentle on the pocketbook and fun to eat.
Ingredients
- 7-10 pound bone-in, unsliced, smoked, shank ham
- 2 cups apple cider vinegar
- water
- 1 cup brown sugar
- ¼ cup prepared mustard (or Dijon)
- Honey-Mustard Barbecue Sauce–Ingredients
- 1 slice bacon, diced
- ¾ cup frozen chopped onion
- 1 garlic clove, minced
- 1 cup apple cider vinegar
- ¾ cup prepared yellow mustard
- ¼ cup brown sugar, packed
- ¼ cup honey
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
Quick notes
This freezes well. I love to portion it into small individual packages that I can nuke and add to my salad-in-a-jar or make into a quick sandwich. Try it in a baked potato or add to a chicken barbecue pizza. How about some ham and cheese quesadillas? So many possibilities…
Preparation time: 15 minute(s)
Cooking time: 8 hour(s)
Number of servings (yield): 30
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