Pulled Ham

Ingredients

• 2 kg leg of ham (with or without the bone - see notes) ( (4.4lb))
• 1 cup plum jam ((I use Bon Maman 370g jar / 13oz))
• 2 tablespoons Worcestershire sauce ((notes 1))
• 1 tablespoon wholegrain mustard ((notes 1))
• 2 cloves garlic, minced

Instructions

1. 1

   If there is a bone sticking out at the end, using a sharp knife, score the skin around the bone near where the meat starts. Now, push your fingers between the skin and the meat at the edge and carefully peel the skin away.

2. 2

   In a medium saucepan, over medium-high heat, whisk together the remaining ingredients - plum jam, Worcestershire sauce, mustard and garlic.

3. 3

   Bring to a boil and cook for a further 30 seconds then remove from the heat.

4. 4

   Place the ham into the slow cooker dish, cut side down (if it's too large, you can cut into a couple of pieces. and pour the sauce over the top. Cook for around 5-6 hours, basting every hour or so, until tender and easy to shred.

5. 5

   Place the ham onto a large chopping board and turn the slow cooker off. Use two forks to shred the ham.

6. 6

   Place the ham into a large bowl and pour over ½ a cup of the glaze from the slow cooker. Mix well, then taste. Add more sauce to taste. (You can also mix it all directly in the slow cooker dish, just make sure to remove the juices / glaze first so that you're able to add it back to taste. Sometimes a very salty ham will leach a lot of salt into the glaze so you may not want it all).

7. 7

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