Creamy Pulled Ham

Name: Creamy Pulled Ham with Mustard Sauce
Prep time: 5 min
Cook time: 7 h
Total time: 7 h 5 min
Yield: 4 servings
Cuisine: British
Ingredients: 2.5 lb gammon joint (uncooked ham); 2 cups chicken or vegetable stock; 2 tbsp butter; 2 tbsp all-purpose flour; 1.5 cups milk; 1 tbsp wholegrain mustard; 2 tbsp fresh parsley, chopped; black pepper, to taste; mashed potatoes, for serving; peas, for serving

Creamy Pulled Ham is a British comfort dish where a gammon joint is slow-cooked until fall-apart tender, then shredded and coated in a rich mustard and parsley cream sauce. It's a one-pot meal that requires minimal hands-on time but delivers restaurant-quality results.

🌍British 🏷️Pulled ham 🏷️Ham 🏷️Pork 🏷️Creamy sauce Mustard sauce

🏷️

🏷️Comfort food

-0:00

TikTok

Total

7h 5m

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2.5 lb gammon joint (uncooked ham)
2 cups chicken or vegetable stock
2 tbsp butter
2 tbsp all-purpose flour
1.5 cups milk
1 tbsp wholegrain mustard
2 tbsp fresh parsley, chopped
black pepper, to taste
mashed potatoes, for servingoptional
peas, for servingoptional

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place the gammon joint into the slow cooker.
2
Pour stock over the gammon until it's about halfway covered.
3
Cover and cook on HIGH for 6-8 hours, until the ham is tender and falls apart easily.
4
Remove the cooked ham from the slow cooker and shred the meat using two forks. Set aside.
5
To make the sauce, melt butter in a saucepan over medium heat.
6
Whisk in the flour and cook for 1 minute to form a roux.
7
Gradually whisk in the milk until the sauce is smooth and has thickened.
8
Season with black pepper, then stir in the chopped fresh parsley and wholegrain mustard.
9
Serve the pulled ham over mashed potatoes with a side of peas, and generously pour the creamy mustard sauce over the top.

Was this recipe helpful?

Tips & Notes

Pro tips

Use uncooked gammon, not pre-cooked ham — it will shred more easily and absorb the stock flavour better.
After cooking, let the ham rest 10 minutes before shredding; it will pull apart more cleanly and stay juicier.
Make a smooth roux by whisking the flour into melted butter off the heat before adding milk to avoid lumps in the sauce.
Taste the sauce before plating; add more wholegrain mustard or black pepper to balance the richness of the cream.

Substitutions

Wholegrain mustard → English mustard or Dijon mustard (use half the quantity for Dijon; English mustard is sharper)
Milk → single cream or a mix of milk and stock (for richer sauce)
Fresh parsley → fresh thyme or chives (different herbal note, equally authentic)
Chicken or vegetable stock → ham or pork stock (deepens savoury flavour)

Storage & make-ahead

Store cooled pulled ham and sauce separately in airtight containers for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock to restore creaminess.

Equipment

slow cooker or large heavy-bottomed pot with lid · fork (for shredding ham)

Common Questions

What's the difference between pulled ham and regular ham?

Pulled ham is cooked low and slow until the meat becomes tender enough to shred with a fork, creating a finer texture than sliced ham. This method infuses it with stock and makes it ideal for creamy sauces.

Can I use a different cut of ham?

Yes. A smoked ham joint, bacon joint, or even pork shoulder work, though cooking times may vary. Uncooked gammon delivers the best flavour and texture for this recipe.

How do I know when the ham is done?

The ham is ready when it shreds easily with two forks and reaches an internal temperature of 75°C (160°F). It should be very tender, not firm.

Can this be made ahead?

Yes. Cook the ham and sauce separately, cool, and refrigerate for up to 3 days. Reheat gently in a pan with a splash of stock over low heat to avoid drying out the meat.

Is this dish gluten-free?

Not as written due to the all-purpose flour in the roux. Substitute with cornstarch or gluten-free flour in equal quantities for a gluten-free version.