Slow Cooker Brown Sugar Dijon Pulled Ham Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Prepare the ham by patting it dry with paper towels and cutting it into uniform, large chunks.

Slice the onions thinly to ensure they integrate well into the sauce. Have all your ingredients measured and ready to go; the beauty of this recipe lies in its simplicity, so having everything prepared in advance makes the assembly process smooth and efficient.

Instructions

Layering the ingredients

1. 1Prep the base
   Place the chunks of boneless ham into the insert of the slow cooker. Scatter the sliced sweet onions over the top of the ham to ensure even distribution during the cooking process.
   Look for The ham chunks should fit comfortably in the bottom of the slow cooker insert without being overcrowded.
   Tip Ensure the onions are sliced thinly so they soften completely and meld into the sauce.

At the end of this phase, the ham and onions should be neatly arranged in the slow cooker insert. The ham chunks should be evenly distributed across the bottom to ensure they cook uniformly.

Check that the onions are spread out sufficiently so they can provide a flavorful base as they soften. Everything should be ready for the addition of the liquid components, setting the foundation for a perfectly tender and flavorful result.

Adding the glaze

2. 2Add seasoning and sauce
   Sprinkle the brown sugar evenly over the ham and onions. In a small pitcher, whisk together the pineapple juice and Dijon mustard, then pour the mixture over the contents of the slow cooker.
   Look for The sauce should coat the ham chunks lightly as it settles to the bottom of the insert.
   Tip Whisk the mustard and juice thoroughly to prevent clumps before pouring.

After adding the brown sugar, pineapple juice, and Dijon mustard, the mixture should look well-combined. The sugar will begin to dissolve into the juice and mustard, creating a fragrant glaze that coats the ham. Ensure that the liquid has reached the bottom of the insert to facilitate proper braising. The aromatics and sweeteners are now in place, ready to infuse the meat with flavor throughout the slow cooking process.

Cooking and shredding

3. 3Cook and shred
   Cover and cook on low for 6 hours or until the ham is tender enough to pull apart. Shred the meat using two forks directly in the slow cooker, incorporating the juices and onions. Ensure the ham reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for The ham should pull away easily in shreds with a fork, and the sauce should look thickened and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, you can remove the lid for the final 30 minutes of cooking.

Once cooking is complete, the ham should be extremely tender and easily shredded with two forks. The sauce should be thickened, glossy, and well-distributed among the shredded pieces of meat. The onions should be soft and barely recognizable, having melted into the sauce. Verify the internal temperature of 145°F (63°C) and let the meat rest for 5 minutes before serving to ensure the best texture and flavor.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ham from cooking evenly. Another error is failing to ensure the ham reaches the proper internal temperature, which can result in a texture that is difficult to shred.

Avoid using high heat, as it can cause the exterior to toughen before the interior is fully cooked. Finally, do not skip the resting period, as it allows the juices to redistribute, ensuring the shredded meat remains succulent and flavorful.

How to tell it’s done

The ham is done when it is fork-tender and pulls apart into shreds with minimal effort. Use a meat thermometer to check the thickest part of a piece of ham; it must reach an internal temperature of at least 145°F (63°C) for food safety.

Once shredded, the meat should be well-coated in the thickened, glossy sauce, and the onions should be soft and translucent, having completely wilted into the mixture during the long cooking time.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest