Crockpot Creamy Shredded Ham
CROCKPOT CREAMY SHREDDED HAM is a medium American recipe that serves 6. 460 calories per serving. Recipe by Farm Cooking with Nan on YouTube.
Prep: 35 min | Cook: 7 hrs 15 min | Total: 8 hrs 10 min
Cost: $59.40 total, $9.90 per serving
Ingredients
- 10 lb Bone‑In Ham (washed, rinsed, and patted dry)
- 0.5 tsp Coarse Black Pepper (freshly cracked)
- 0.5 tsp Celtic Sea Salt (or any fine sea salt)
- 2 cup Water or Broth (use chicken, vegetable broth, or plain water)
- 1 stick Unsalted Butter (cut into pieces)
- 2 tbsp Fresh Parsley (chopped finely)
- 2 tbsp Cavender's All‑Purpose Greek Seasoning (heaping; contains salt, pepper, garlic, onion powder, etc.)
- 2 tbsp Minced Garlic (heaping, from jar)
- 0.33 cup All‑Purpose Flour (for roux; can use self‑rising if needed)
- 1 tsp Salt (adjust to taste)
- 1 cup Sour Cream (full‑fat for richness)
- 0.75 cup Mayonnaise (regular or light)
- 2 cup Heavy Whipping Cream (cold)
- 1 tbsp Prepared Horseradish (optional, for extra kick)
- 6 pieces Hamburger Buns (soft, toasted before serving)
- 0.5 cup Shredded Mozzarella Cheese (optional topping)
Instructions
Prepare the Ham
Rinse the 9‑12 lb ham under cold water, pat dry, then place it in the crock pot. Sprinkle with 0.5 tsp coarse black pepper and 0.5 tsp Celtic sea salt, spreading evenly over the surface.
Time: PT10M
Add Liquid and Start Cooking
Pour 2 cups of water, chicken broth, or vegetable broth over the ham. Cover and set the crock pot to HIGH for 6‑7 hours, or LOW for 8‑10 hours if you prefer overnight cooking.
Time: PT7H
Shred the Cooked Ham
Remove the ham from the crock pot, let it rest 5 minutes, then use kitchen shears to shred the meat into fine strips. Reserve the cooking liquid for the sauce.
Time: PT10M
Melt Butter for the Sauce
In a large saucepan over medium heat, melt 1 stick (½ cup) unsalted butter.
Time: PT2M
Temperature: Medium
Add Aromatics
Stir in 2 tbsp chopped fresh parsley, 2 tbsp Cavender's Greek seasoning, 0.5 tsp freshly cracked black pepper, and 2 tbsp minced garlic. Cook 1 minute, stirring constantly.
Time: PT1M
Temperature: Medium
Create a Roux
Sprinkle 1/3 cup flour over the butter‑herb mixture. Whisk continuously for 2‑3 minutes until the flour turns a light golden color and the raw flour smell disappears.
Time: PT3M
Temperature: Medium
Add Broth and Simmer
Gradually whisk in 2 cups of the reserved ham cooking liquid (or additional broth). Bring to a gentle simmer, stirring to keep the sauce smooth.
Time: PT5M
Temperature: Medium
Incorporate Creamy Elements
Stir in 1 cup sour cream, 0.75 cup mayonnaise, and 2 cups cold heavy whipping cream. Add 1 tsp salt and adjust pepper if needed. Simmer 3‑5 minutes until the sauce thickens slightly.
Time: PT5M
Temperature: Medium
Optional Horseradish Kick
If you like a bite, stir in 1 tbsp prepared horseradish and simmer another minute.
Time: PT1M
Temperature: Medium
Combine Ham and Sauce
Return the shredded ham to the crock pot, pour the hot sauce over it, and set the cooker to WARM for 5‑10 minutes to re‑heat the meat and let flavors meld.
Time: PT5M
Toast Buns and Assemble
Toast the hamburger buns lightly. Place a generous mound of the creamy shredded ham on the bottom bun, optionally top with shredded mozzarella or provolone, then close with the top bun.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Contains dairy, Contains gluten, Contains eggs, Not vegetarian
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of Bone‑In Ham: Smoked turkey leg
- Instead of Coarse Black Pepper: Ground black pepper
- Instead of Celtic Sea Salt: Kosher salt, table salt
- Instead of Water or Broth: More water, stock cubes dissolved in water
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Cavender's All‑Purpose Greek Seasoning: Tony's Creole seasoning, Italian seasoning
- Instead of Minced Garlic: Fresh minced garlic (2 cloves)
- Instead of All‑Purpose Flour: Whole‑wheat flour
- Instead of Salt: Sea salt
- Instead of Sour Cream: Greek yogurt
- Instead of Mayonnaise: Greek yogurt, sour cream
- Instead of Heavy Whipping Cream: Half‑and‑half
- Instead of Prepared Horseradish: Fresh grated horseradish
- Instead of Hamburger Buns: Rolls, ciabatta halves
- Instead of Shredded Mozzarella Cheese: Provolone cheese
Equipment Needed
- Crock Pot (Slow Cooker)
- Large Saucepan
- Whisk
- Measuring Cups
- Kitchen Shears
- Cutting Board
- Chef Knife
- Spatula or Wooden Spoon
- Toaster or Oven (optional)
Critical Steps — Do Not Skip
- Cooking the ham until it is fork‑tender and easily shreddable.
- Creating a smooth roux without lumps.
- Gradually adding liquid to avoid a grainy sauce.
- Keeping the heat moderate when adding cream to prevent curdling.
- Re‑heating the ham in the sauce just enough to meld flavors without over‑cooking.
Chef Tips from the Video
- Reserve the rendered fat from the ham; it adds depth to the sauce.
- For extra herb flavor, add a pinch of dried oregano or thyme with the Greek seasoning.
- If you prefer a thinner sauce, stir in additional broth or water a tablespoon at a time.
Troubleshooting
Sauce is lumpy after adding flour.
Whisk the flour into the butter until a smooth paste forms before adding any liquid. If lumps form later, blend with an immersion blender.
Sauce curdles after adding cream.
Reduce heat to low/medium, add cream slowly while whisking, and never let the sauce boil vigorously.
Ham is dry or not shreddable.
Ensure enough liquid in the crock pot and cook until the internal temperature reaches 145 °F and the meat pulls apart easily with a fork.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the ham a day ahead; shred and store the meat and broth separately.
- The sauce can be made up to 2 days in advance; reheat gently and add a splash of broth if it thickens too much.
- Assemble the sandwiches just before serving to keep buns from getting soggy.
Frequently Asked Questions
What is the cultural significance and history of shredded ham sandwiches in American cuisine?
Shredded ham sandwiches are a staple of American comfort food, especially in the Midwest and Southern regions where pork is a traditional farm‑raised protein. The practice of slow‑cooking a whole ham and shredding it dates back to early 20th‑century home canning and preservation methods, turning a large cut into a versatile, easy‑to‑serve meat for family meals.
What regional variations of ham‑based sandwiches exist within United States cuisine?
In the South, shredded ham is often mixed with barbecue sauce and served on a biscuit. In the Midwest, a creamy dill or horseradish sauce is common, similar to this recipe. In New England, the ham may be paired with cranberry relish on a soft roll, reflecting local harvest traditions.
How is shredded ham traditionally served in farm‑house style meals?
Traditionally, farm households would serve shredded ham over warm biscuits or homemade rolls, topped with a simple gravy or cream sauce made from the ham’s own cooking liquid. It was a hearty, one‑pot meal that could feed a large family with minimal cleanup.
What occasions or celebrations is shredded ham commonly associated with in American culture?
Shredded ham is popular for holiday gatherings such as Thanksgiving leftovers, Easter brunches, and casual weekend family meals. Its ease of preparation makes it a go‑to for pot‑luck events and backyard barbecues.
What authentic ingredients are essential for a traditional American creamy ham sauce versus acceptable substitutes?
Traditional sauces use the ham’s own broth, butter, flour, and a dairy component like sour cream or heavy cream. Substitutes such as Greek yogurt or mayonnaise can be used, but they change the texture and tang. Horseradish is a classic optional addition for a spicy kick.
What are the most common mistakes to avoid when making shredded ham with creamy sauce?
Common errors include under‑cooking the ham so it isn’t tender enough to shred, allowing the roux to burn, and adding cream over high heat which causes curdling. Also, neglecting to season the sauce after adding the broth can leave it bland.
Why does this recipe use a roux and not a cornstarch slurry to thicken the sauce?
A roux provides a richer, buttery flavor and a smoother mouthfeel that complements the ham’s fat. Cornstarch would give a glossy but thinner texture and lacks the depth that butter‑flour cooking imparts.
Can I make the shredded ham and sauce ahead of time and how should I store them?
Yes. Cook and shred the ham a day ahead, store the meat and broth separately in airtight containers in the refrigerator. The sauce can be refrigerated for up to 2 days; reheat gently over low heat, adding a splash of broth if it thickens too much.
What texture and appearance should I look for when the creamy sauce is finished?
The sauce should coat the back of a spoon, be smooth without lumps, and have a velvety sheen. It should be thick enough to cling to the shredded ham but still pourable; if it’s too thick, thin with a little reserved broth.
What does the YouTube channel Farm Cooking with Nan specialize in?
The YouTube channel Farm Cooking with Nan specializes in home‑cooked, farm‑fresh recipes that emphasize simple, wholesome ingredients, slow‑cooker meals, and practical tips for everyday family cooking.
How does the YouTube channel Farm Cooking with Nan's approach to American comfort food differ from other cooking channels?
Farm Cooking with Nan focuses on using ingredients straight from her farm or local markets, sharing personal stories, and providing candid, unedited tutorials that include real‑time problem solving, unlike many polished channels that rely on heavy editing and studio setups.
What other American comfort‑food recipes is the YouTube channel Farm Cooking with Nan known for?
Farm Cooking with Nan is known for recipes such as Slow‑Cooked Beef Stew, Homemade Chicken Pot Pie, Country‑Style Mac and Cheese, and her signature Farm‑Fresh Vegetable Soup, all featuring rustic, family‑friendly flavors.
Last updated: August 24, 2026
