CROCKPOT CREAMY SHREDDED HAM

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

1. 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

2. 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

3. 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

4. Melt Butter for the Sauce

   In a large saucepan over medium heat, melt 1 stick (½ cup) unsalted butter.

   Time: PT2M

   Temperature: Medium

5. 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

6. 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

7. 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

8. 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

9. Optional Horseradish Kick

   If you like a bite, stir in 1 tbsp prepared horseradish and simmer another minute.

   Time: PT1M

   Temperature: Medium

10. 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

11. 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