This slow cooker pulled ham is an effortless set-it-and-forget-it dish where a bone-in ham becomes impossibly tender and infused with a sweet-savory glaze of brown sugar, pineapple juice, and honey—ideal for casual sandwiches or holiday gatherings.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Coat the entire surface of the ham with Dijon mustard to act as a binder.
Season the ham generously on all sides with your favorite BBQ rub.
In the bottom of a slow cooker, add the brown sugar, butter, and pineapple juice.
Place the seasoned ham into the slow cooker on top of the sugar mixture.
Pour the honey over the top of the ham.
Cover and cook on low for 6 to 8 hours, until the ham is tender and falling apart.
Remove the ham from the slow cooker and shred the meat using two forks, discarding the bone and any excess fat.
For the optional glaze, pour the cooking liquid (drippings) from the slow cooker into a saucepan.
Bring the drippings to a boil and let it reduce by about half.
Add the remaining 2/3 cup of brown sugar to the reduced drippings and stir until dissolved to create a glaze.
Pour the glaze over the shredded ham and toss to coat.
Serve the pulled ham on slider buns or as desired.
Refrigerate pulled ham in an airtight container for up to 4 days; reheat gently in the slow cooker on low or covered in a 325°F oven for 20–30 minutes until warmed through.
slow cooker (6-quart or larger recommended for 7 lb ham)
A 7 lb bone-in ham typically takes 6-8 hours on low in a slow cooker until the meat is tender enough to shred easily.
Yes, boneless ham will work but may cook faster and dry out more easily; reduce cooking time and check for doneness around 4-5 hours.
Serve on slider buns with extra glaze drizzled on top, or use it for sandwiches, grain bowls, or as a protein for holiday sides.
Yes; prepare and refrigerate the ham with glaze for up to 2 days, then reheat gently in the slow cooker on low or in the oven covered at 325°F.
The Dijon mustard and BBQ rub form a seasoning crust that adds savory depth and complexity to balance the sweet pineapple and brown sugar glaze.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Cowboy Sliders
25 min
Honey Chipotle Chicken Wrap
35 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
