Pulled Ham

4 servings 8-10 hours

Ingredients

3-4lbs Berkshire Ham*

1 tall can of brown ale beer

Dijon Mustard

Pork Spice Rub (any will do - we try to pick something that has simple ingredients)
for slow cooker: brown sugar

Smoker Method

Night Before:

  1. Score fat/skin with 1" crosses about 1/4" deep

  2. Cover all sides of ham with Dijon mustard Generously shake spice rub over all sides

  3. Cover and set in fridge over night

Day Of:

  1. Set smoker to 250* Cook until internal temp is 165* (approx. 3.5h)

  2. Remove ham from smoker and put in a tinfoil roasting pan

  3. Pour 1 can of brown ale beer over ham Loosely cover with tinfoil and return to smoker

  4. Raise temperature on smoker to 350* Cook until internal temperature is 195*-200* (approx. 3.5h)

  5. Let rest for 30 minutes

  6. Pull ham apart, and poor beer reduction over

Crockpot Method

  1. Put ham in crock pot

  2. Poor 1 can of brown ale beer over ham or until ham is mostly covered. - If there is not enough liquid, top with water

  3. Set crockpot for 8-10 hours on low

  4. After cook time, remove ham from crockpot and put on cutting board

  5. Let sit for about 10 minutes

  6. Meanwhile in a small bowl mix: 1 cup brown sugar, 1/4 cup dijon mustard, 1/2 tbps spice mix until it forms a paste

  7. Pull ham apart in a 9x9 baking dish layer 1/2 the ham, then spread 1/2 the paste over ham - repeat with remaining ham

  8. Pour 2 ladles of crockpot liquid over ham Put in a 325* oven just until heated through

*Depending on how many you are serving. You can scale up the number of hams to suit. We recommend 1/2 - 1lbs per person

When smoking - the 30 minute rest is of utmost importance - we rest ours in a small cooler

Recommendations: We used Fire & Smoke Society's Perfect Pork Rub and ABC's Brown ale beer

If the ham makes it to the next day, the ham sandwiches are delicious!