Wednesdays Unplugged – Slow-Cooker Pulled Ham

“The thing about football – the important thing about football – is that it is not just about football.”
― Terry Pratchett

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!


This was the first week of back-to-school for our Hopkins grandson… and they already had their first football game! He was on the field A LOT, playing a variety of positions. They played Prior Lake, about twice their size, and the game was a blowout. Wet and rainy made for a disappointing start for a new coaching team with a focus on passing.


When our granddaughter asked for hot ham and cheese sandwiches like they had when on vacation in Ely for her birthday this summer I looked up the restaurant and discovered the sandwich featured pulled ham. I was intrigued because pulled ham was new to me. I found this recipe to give it a try. It was pretty sweet for me, so I served it with Bakesale Betty’s spicy coleslaw… our son confirmed it was a good pairing.

pulled ham


  • 7-10 pound bone-in, unsliced, smoked, shank ham
  • 2 cups apple cider vinegar
  • water
  • 1 cup brown sugar
  • 1/4 cup Dijon mustard

Place ham into a large slow cooker, large enough to still get the lid on. (We had the butcher cut the bone into pieces.)

Pour 2 cups apple cider vinegar over ham, then fill slow cooker with water to barely cover the ham.

Cook on low for 8-10 hours.

Remove ham from water, discard water. When cool enough to handle, pull ham off the bone and use two forks or gloved hands to shred ham. You can refrigerate at this point or proceed if serving immediately.

In a separate bowl, combine brown sugar and mustard and stir to make a paste.

Layer the ham and brown sugar paste back in the slow cooker and cook on low for 2-3 hours. (You can also layer in a 9 x 9 inch casserole dish and bake in the oven at 350 degrees for about an hour.)


The vinaigrette

  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil

The coleslaw

  • 1 small red onion, very thinly sliced
  • 1 cup red wine vinegar
  • 2 jalapenos, seeded, and diced
  • 1/4 cup chopped parsley
  • 1 package angel hair shredded cabbage
  • Kosher salt
Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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