Pulled ham is a Southern comfort food that grew out of the tradition of slow‑cooking whole hams for family gatherings and holidays. The technique mirrors pulled pork, turning a simple ham into a tender, shareable centerpiece that families have served for generations.

In the Deep South, pulled ham is often cooked with a sweet glaze of brown sugar and mustard, while in the Midwest it may be simmered in a savory broth with onions. Some regions add pineapple or apple juice for a fruity note.

It is commonly served warm on a platter with its cooking liquid, alongside sides like collard greens, macaroni and cheese, and cornbread. Leftovers are used for ham sandwiches or mixed into casseroles.

Pulled ham is a staple for holiday meals such as Christmas and New Year’s, as well as for family reunions, church potlucks, and backyard barbecues where a large, shareable protein is needed.

A fully cooked bone‑in ham, water or a light broth, and optionally a touch of sweetener like brown sugar or fruit juice. The simplicity lets the ham’s natural flavor shine.

Collard greens, baked beans, sweet potato casserole, cornbread, and creamy macaroni and cheese are classic pairings that balance the richness of the ham.

Cooking the whole ham low‑and‑slow makes the meat ultra‑tender and juicy, allowing it to be shredded like pork. The retained cooking liquid adds moisture and flavor that sliced ham often lacks.

Overcooking can make the meat dry, and not removing enough of the cooking liquid can leave the ham greasy. Also, failing to let the ham cool slightly makes shredding difficult and increases the risk of burns.

High heat shortens the cooking time to about 8 hours while still allowing the connective tissue to break down. Low would require 12‑14 hours, which many home cooks find impractical.

Cooking with Kim focuses on hearty, family‑friendly Southern comfort foods, offering step‑by‑step tutorials that emphasize simple techniques, make‑ahead meals, and dishes that bring people together around the table.

Kim blends personal family stories with clear, no‑fluff instructions, often cooking whole proteins ahead of time and showing practical storage methods, whereas many channels focus on quick, single‑serve recipes without the make‑ahead emphasis.