Introduction
There are certain smells that become the wallpaper of your memory, aren’t there? For me, it’s the scent of pine needles after a Bend, Oregon snow, the faint, sweet smell of Ethan’s darkroom chemicals (back when he shot film seriously), and the moment the lid comes off the slow cooker after a long, quiet day. This latter scent, today, belongs entirely to my magnificent Slow cooker Creamy Mustard Pulled Ham.
It was a truly cold Tuesday, the kind where the woodstove is working overtime, and traffic on Highway 97 seems to slow down just from the sheer weight of the atmosphere. I had a big, beautiful crockpot ham recipe languishing in the fridge leftover from a Sunday gathering, and I simply couldn’t bear to let those rich, savory cuts go to waste. But ham sandwiches? Too simple. Ham soup? Done it a million times. I wanted something transforming, something that felt like a hug but tasted excitingly luxurious. That is how this specific method for slow cooker pulled ham came to be, blending the saltiness of the pork with a surprisingly tangy and creamy ham sauce that melts right into every fiber.
This recipe is the answer to the question: “What can I do with leftover holiday or Sunday ham that is genuinely different and deeply satisfying?” It achieves peak comfort food status. We’re using the low and slow magic of the Crockpot to transform those leftovers (or a raw picnic shoulder, if you prefer!) into tender, shredded perfection. The secret lies in the luscious, tangy base. We layer the ham with whole-grain and Dijon mustard, a touch of brown sugar for balance, and eventually introduce a simple flour-and-cream mixture to create a rich, velvety coating. It becomes the most incredible slow cooker ham mustard dish you’ve ever tasted.
When Olivia walked in the door, she stopped immediately, nose twitching. “Mom, what is that amazing thing you’re cooking?” That’s the feeling I chase, that moment of unexpected delight from something so elegantly simple. The result is fall-apart, unbelievably moist ham that is perfect for sliders, atop mashed potatoes, or nestled in a soft bun. This is truly the ultimate creamy mustard sauce for ham. For those of you who frequently search for ways to maximize flavor with minimal effort, especially using cheaper cuts like the picnic shoulder ham crockpot method, this is your new go-to. It’s a game-changer for weeknights, delivering that home-cooked flavor that whispers ‘I love you’ in every bite.
Table of Contents
- Why You’ll Love This Slow cooker Creamy Mustard Pulled Ham
- Ingredients for Slow cooker Creamy Mustard Pulled Ham
- How to Make Slow cooker Creamy Mustard Pulled Ham
- Pro Tips & Variations of Slow cooker Creamy Mustard Pulled Ham
- Slow cooker Creamy Mustard Pulled Ham Serving Suggestions
- Slow cooker Creamy Mustard Pulled Ham Storage & Reheating
- FAQ about Slow cooker Creamy Mustard Pulled Ham
- Final Thoughts
Why You’ll Love This Slow cooker Creamy Mustard Pulled Ham
This isn’t just another pulled ham recipe, it’s a weeknight hero, especially when tackling family schedules and unpredictable mountain weather. The combination of easy preparation and gourmet flavor makes it an essential addition to your recipe repertoire.
- Effortlessly Tender: The low and slow cooking process ensures even tougher cuts of ham, like a gammon slow cooker pulled, are fork-tender and moist, practically melting in your mouth.
- A Sophisticated Spin on Leftovers: This is the perfect way to revitalize that post-holiday ham, turning a tired piece of meat into a stunning, savory main course. We capture the core search intent for slow cooker pulled ham users.
- Rich & Balanced Flavor Profile: The sauce is the key, balancing the salty ham with the sharp tang of Dijon mustard and a whisper of sweetness from brown sugar. It’s what I call ‘grown-up comfort food.’
- Versatile Use: This recipe transitions beautifully, whether you use the shredded ham for quick sandwiches, tacos, or as a rich topping for baked potatoes.
- Perfect for Batch Cooking: Like my favorite easy creamy crockpot dinner recipe, this yields large quantities, making it ideal for meal prepping or feeding a crowd without stress.
Ingredients for Slow cooker Creamy Mustard Pulled Ham
The beauty of this recipe lies in its simplicity. You likely have most of these ingredients tucked away in your pantry right now!
For the Ham and Initial Cook:
- 2.5 to 3 lbs fully cooked, bone-in, or boneless ham (this is a great recipe to use a picnic shoulder ham crockpot style)
- 1 cup Chicken Stock (or cider for stock, if you want a sweeter, apple-forward flavor)
- 1/4 cup Brown Sugar, packed
- 3 Tbsp Dijon Mustard (or high-quality wholegrain mustard for texture)
- 1 Tbsp Dried Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
For the Creamy Finishing Sauce (The Magic):
- 2 Tbsp Unsalted Butter
- 2 Tbsp All-Purpose Flour (for the roux)
- 1 cup Milk (whole milk or half-and-half works best for richness)
- 1/4 cup Fresh Parsley, chopped (crucial for the slow cooker pulled ham with mustard parsley sauce appeal)
- Salt and Pepper to taste
How to Make Slow cooker Creamy Mustard Pulled Ham
Ethan calls this a “dump and forget it” meal, and while the flavor is complex, the process itself is anything but. That’s the brilliance of the crockpot ham recipe.
Step-by-Step Instructions for Slow cooker Creamy Mustard Pulled Ham
- Prep the Ham: If using a large ham portion, cut it into 2 or 3 manageable chunks so it fits easily into your slow cooker. If you’re starting with a tough cut, like a picnic shoulder ham crockpot style, simply score the fat layer with a sharp knife.
- Build the Flavor Base: In a small bowl, whisk together the chicken stock, brown sugar, Dijon mustard, onion powder, garlic powder, and pepper. The brown sugar is essential for that perfect mustard ham glaze effect. Pour this mixture over the ham in the slow cooker.
- Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the ham is incredibly tender and easily pulls apart with a fork.
- Shred the Ham: Carefully remove the ham pieces from the slow cooker (they will be hot!) and place them on a large cutting board. Using two forks, shred the ham completely. Discard any tough fat or bone. Return the shredded ham to the crockpot.
- Prepare the Creamy Roux (The Secret Sauce): This step is what separates a good dish from a truly gorgeous one. In a small saucepan on the stovetop, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, until it smells slightly nutty, forming what’s called a roux.
- Whisk in Milk: Slowly pour in the milk (or half-and-half), continuing to whisk constantly for about 3-5 minutes, until the mixture thickens slightly and is smooth. This creates your creamy ham sauce base.
- Combine and Finish: Pour the creamy roux over the shredded ham in the slow cooker. Stir well to coat every strand of the ham. Cook on HIGH for another 20-30 minutes, or until the sauce is hot and completely thickened. Stir in the fresh parsley just before serving. This finishes the crucial step for achieving perfect slow cooker pulled ham with mustard parsley sauce.
Pro Tips & Variations of Slow cooker Creamy Mustard Pulled Ham
I believe every recipe should be a roadmap, not a strict guideline. Here are some ways I’ve played with this ham in my own kitchen in Bend, Oregon, including thoughts inspired by the slow cooker pulled ham base I enjoyed recently:
- Achieving Peak Creaminess: Don’t rush the roux. Cooking the butter and flour fully for that minute eliminates the raw flour taste. For an even richer sauce, substitute heavy cream for the milk in Step 6.
- Flavor Depth: If using store-bought pre-cooked ham, which can sometimes be less flavorful, try searing the outside slightly in a pan with a touch of butter before adding it to the Crockpot. This adds delicious caramelization.
- Adjusting Sweetness: The honey mustard pulled ham variation is highly popular. To lean into this, increase the brown sugar to 1/3 cup and swap 1 tablespoon of Dijon for 1 tablespoon of quality honey.
- Handling the Liquid: If, after shredding the ham, you notice there is excessive liquid (sometimes ham releases a lot of water), spoon out about half a cup of the stock before you add the creamy roux. This ensures the sauce clings beautifully and isn’t too runny. For another simple and rich creamy crockpot chicken recipe, try reducing the liquid similarly!
- The Picnic Shoulder Secret: If you use a raw, uncured gammon slow cooker pulled cut or a pork shoulder for ham (which needs more salt), add 1 tsp of salt to the initial cooking liquids to season the meat properly as it cooks.
Slow cooker Creamy Mustard Pulled Ham Serving Suggestions
When Ethan and I sit down to eat this, we often argue over the best vessel for the ham. James loves it over mashed potatoes, while Olivia insists on using it for sliders on brioche buns. Here are my favorite pairings for this beautiful slow cooker pulled ham:
- The Classic Sandwich: Pile high on toasted brioche buns with a layer of sharp cheddar or Swiss cheese, then briefly toast until melted.
- Mashed Potatoes or Polenta: Serve over a bed of creamy, buttery mashed potatoes or soft polenta. The sauce acts as a gorgeous, rich gravy.
- Stuffed Potatoes: Spoon the ham into hot, crispy baked potatoes and top with a dollop of sour cream or Greek yogurt.
- Vegetable Sides: Pair the richness of the ham with something bright, such as roasted asparagus, green beans almondine, or a crisp, peppery arugula salad.
Slow cooker Creamy Mustard Pulled Ham Storage & Reheating
This easy creamy crockpot dinner recipe is fantastic for meal prep because the flavors only deepen overnight.
- Fridge: Store any leftover slow cooker creamy mustard pulled ham in an airtight container in the refrigerator for up to 4 days.
- Reheating: For smaller portions, reheat gently in the microwave or in a saucepan with a splash of chicken stock or milk to loosen the sauce, as it tends to thicken significantly when cooled.
- Freezer: Yes, you can freeze this! Make sure the ham is completely cool. Store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat as directed above, adding an extra splash of liquid if the sauce separates slightly.
FAQ about Slow cooker Creamy Mustard Pulled Ham
Can I use fresh (uncooked) ham or pork shoulder?
Absolutely! If you’re using an uncooked cut like a picnic shoulder ham crockpot style or a raw gammon slow cooker pulled, you will need to increase the cooking time to 8-10 hours on LOW. Be sure to add some salt (about 1 tsp) to the initial liquid, as cured ham is already salty. Shred when fully cooked to an internal temperature of 195°F for the best pulling texture. You can also use a simple pork shoulder for ham substitution, but again, ensure it is fully seasoned.
What type of mustard is best for this creamy mustard sauce for ham?
I use a combination of tangy Dijon and textural whole-grain mustard. Dijon provides the sharp, classic ‘Dijon’ flavor sought in mustard ham glaze variations, while the whole-grain gives the sauce visual appeal and a pleasant pop. Avoid yellow mustard, as it is too sharp and vinegary for this application.
The sauce is too thick or too thin, how do I fix it?
If the sauce is too thick, simply stir in an extra tablespoon or two of milk until you reach your desired consistency. If the sauce is too thin, stir 1 teaspoon of flour into 2 tablespoons of cold milk until smooth, then stir this slurry into the simmering sauce in the crockpot and let it heat through for 15 minutes to thicken.
Can I make this a keto or low-carb slow cooker pulled ham?
Yes. Omit the brown sugar entirely, or replace it with a low-carb brown sugar substitute like erythritol. For the creamy sauce, use heavy cream instead of milk. Use a thickener like Xanthan gum (a tiny pinch) or a very small amount of coconut flour instead of all-purpose flour for the roux if you wish to keep the carbs extremely minimal.
Final Thoughts
Cooking is about slowing down, tuning in, and connecting with the people we feed. This Slow cooker Creamy Mustard Pulled Ham is proof that the simplest methods can yield the richest rewards. There’s a certain peacefulness that settles over the house when the crockpot is doing the work, a quiet promise of good, hearty food waiting at the end of a busy day. It reminds me of the importance of allowing things, whether it’s a piece of ham or a big life event, the necessary time and heat to transform into their best possible self. I hope this recipe brings a little slice of comfort and incredible flavor to your table, wherever you are.
Happy Cooking from Bend,
Cindy Motter
Pin this for later for the best slow cooker pulled ham with mustard parsley sauce!
Slow Cooker Creamy Mustard Pulled Ham
Ingredients
Equipment
Method
- If using a large ham portion, cut it into 2 or 3 manageable chunks so it fits easily into your slow cooker. If you're starting with a tough cut, like a picnic shoulder ham, score the fat layer with a sharp knife.
- In a small bowl, whisk together the chicken stock, brown sugar, Dijon mustard, onion powder, garlic powder, and pepper. Pour this mixture over the ham in the slow cooker.
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the ham is incredibly tender and easily pulls apart with a fork.
- Carefully remove the ham pieces from the slow cooker (they will be hot!) and place them on a large cutting board. Using two forks, shred the ham completely. Discard any tough fat or bone. Return the shredded ham to the crockpot.
- In a small saucepan on the stovetop, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, until it smells slightly nutty, forming a roux.
- Slowly pour in the milk (or half-and-half), continuing to whisk constantly for about 3-5 minutes, until the mixture thickens slightly and is smooth.
- Pour the creamy roux over the shredded ham in the slow cooker. Stir well to coat every strand of the ham. Cook on HIGH for another 20-30 minutes, or until the sauce is hot and completely thickened. Stir in the fresh parsley just before serving.
