Pulled Christmas Ham with Maple Syrup

Cut around the ham shank with a sharp knife, approximately 10cm from the end. Carefully run the knife beneath the rind, and lift the rind away in one piece. Score the fat in a criss-cross pattern.
Mix the mustard with the sugar and spread all over the ham. Place in a slow cooker with the sherry and syrup, and cook on high for 5 hours turning twice during the cooking time. When the ham is tender enough and cooked through, shred between two forks. Transfer the cooking juices to a saucepan and simmer for 10 mins, or until reduced and sticky. Drizzle the sauce all over the ham and serve with a dollop of mustard and all your favourite festive sides.

5 hrs

10 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box