Best Pulled Ham Maple Mustard Slaw Recipes

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BAKED HAM WITH MAPLE MUSTARD GLAZE



Baked Ham with Maple Mustard Glaze image

Provided by Anne Burrell

Categories     main-dish

Time 2h55m

Yield 18 to 20 servings

Number Of Ingredients 8

One 20-pound bone-in fully cooked ham
1 1/2 cups maple syrup
1 1/2 cups Dijon mustard
1/2 cup soy sauce
1/2 cup dark brown sugar
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
Pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
  • Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
  • If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
  • Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
  • Serve hot or at room temperature.

MAPLE-MUSTARD PULLED PORK



Maple-mustard pulled pork image

Coat your pork shoulder with a sweet mustard glaze then slow-roast for soft, tender meat that just falls apart

Provided by Sarah Cook

Categories     Buffet, Main course

Time 8h15m

Yield Serves 6 with leftovers

Number Of Ingredients 6

200g sea salt
300g light muscovado sugar
2kg/4lb 8oz piece skinless pork shoulder
100ml maple syrup
100g wholegrain mustard
2 tbsp English mustard powder

Steps:

  • Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don't have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
  • The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
  • Spoon the remaining maple mixture over the pork and roast for 1 hr more.
  • Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

Nutrition Facts : Calories 716 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 61 grams protein, Sodium 3.6 milligram of sodium

BEER-BRAISED PULLED HAM



Beer-Braised Pulled Ham image

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 16 servings.

Number Of Ingredients 7

2 bottles (12 ounces each) beer or nonalcoholic beer
3/4 cup German or Dijon mustard, divided
1/2 teaspoon coarsely ground pepper
1 fully cooked bone-in ham (about 4 pounds)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional

Steps:

  • In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.

Nutrition Facts : Calories 378 calories, Fat 9g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 1246mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

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