Pulled Christmas Ham with Maple Syrup
- 2kg ham on the bone
- 1 tbsp wholegrain mustard
- 45g brown sugar
- 60ml maple syrup
- 2 tbsp dry sherry
- 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