Pulled Ham — it’ll blow your mind!

Ingredients

• 1 piece Bone‑In Ham (shank or butt portion) (5‑6 lb, skin removed if desired)
• 1/4 cup Whole Grain Mustard (Prefer a sharp, coarse mustard)
• 1/4 cup Brown Sugar (Packed)
• 6 rings Pineapple Rings (Fresh or canned in juice, drained)
• 1 sheet Aluminum Foil (Heavy duty, enough to wrap ham tightly)

Instructions

1. Select and Prepare the Ham

   Choose a bone‑in shank or butt portion ham (5‑6 lb). Remove any packaging and pat dry with paper towels.

   Time: PT5M

2. Score the Ham

   Using a sharp chef's knife, score the surface of the ham in a diamond pattern about 1/4‑inch deep, cutting through the meat but not the bone.

   Time: PT5M

3. Make the Mustard‑Brown Sugar Glaze

   In a mixing bowl combine 1/4 cup whole grain mustard and 1/4 cup packed brown sugar. Stir until a thick paste forms.

   Time: PT5M

4. Coat the Ham with Glaze

   Spread the mustard‑brown sugar glaze evenly over the entire surface of the scored ham, making sure to work it into the cuts.

   Time: PT5M

5. Wrap with Pineapple and Foil

   Lay the pineapple rings over the glazed ham, covering the top completely. Tightly wrap the ham and pineapple together with heavy‑duty aluminum foil, sealing all edges to trap moisture.

   Time: PT5M

6. Low‑and‑Slow Roast

   Place the wrapped ham on a roasting pan and put it in a pre‑heated oven at 250°F. Roast for 5‑7 hours, or until the internal temperature reaches 165°F and the meat is fork‑tender.

   Time: PT6H

   Temperature: 250°F

7. Rest, Unwrap, and Shred

   Remove the ham from the oven and let it rest, still wrapped, for 10‑15 minutes. Unwrap, discard the foil and pineapple, then use two forks to pull the meat apart into shreds.

   Time: PT15M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

20 g

Fat

15 g

Fiber

0 g