ADMITTEDLY, WHEN PRESENTING A PLATTER OF PULLED HAM at Easter Brunch, you miss the dramatic effect of a glistening ham perfectly scored into a diamond pattern each of which has been carefully dotted with whole cloves, and basted with the perfect glaze. Or one of those with the pineapple rings and cherries. Even a spiral sliced ham with the perfect slices all fanned out.
Even when served on a beautiful heirloom platter which belonged to my great-grandmother, it still looks like a pile of shredded meat. But don't let its humble appearance fool you, this is the most succulent and flavorful ham I have ever eaten. I think I have a crush on it and my mind has been reeling with leftover possibilities.
And it is ridiculously easy to cook with only two ingredients--ham and water. You can make some kind of sauce if you wish, but we didn't find that it needed it, being so intensely ham flavored on its on.
This ham is also very economical. We used a bone-in smoked picnic ham which comes in shank or butt halves and found in the regular grocery store.
Crock Pot Pulled Ham
1 bone-in ham which will fit in your crock pot
Water, to come up 1-inch
Place ham, fat side up, in cooker and add water. Cover pot and turn it on low. Let cook 8-10 hours, until easily shredded with a fork.
Even though you start with only a small amount of liquid, more will form in the pot throughout the day. If it does not, lower the heat and add a little more water if necessary.
When done, take it carefully out of the crock pot and place on a large meat board or rimmed platter. Remove the fat and bone then shred the meat using two forks. To keep the shredded meat from drying out, ladle over some of the cooking broth from the pot.
For another menu item, my little 5-year-old assistant helped with another batch of Black Skillet Parker House Rolls.
We have really been enjoying some little pulled ham sandwiches.