Pulled Ham Sandwiches – Blackstone Griddle Recipes

Introduction

Pulled pork gets all the glory, but let’s hear it for its equally delicious (and often quicker) cousin: the Pulled Ham Sandwich! This recipe transforms a humble ham into a tender, flavorful, and incredibly versatile filling, perfect for piling high on soft buns. Whether you’re repurposing holiday leftovers or starting fresh, the ham is slowly simmered in a rich, tangy, and subtly sweet sauce until it’s fork-tender and ready to shred. It’s a comforting, crowd-pleasing dish that’s fantastic for casual dinners, potlucks, or game day spreads.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 1-3 hours (depending on method and ham type)

Ingredients

For the Pulled Ham:

2-3 pounds cooked ham: This could be a ham steak, a boneless pre-cooked ham, or even leftover holiday ham. If using a large piece, cut it into 2-3 inch chunks for faster cooking.

1 tablespoon olive oil (if browning ham)
1 large yellow onion, diced
2 cloves garlic, minced

1 ½ cups chicken broth or apple juice: For simmering and moisture.
1 (8 ounce) can tomato sauce: Adds richness and tang.
½ cup packed light brown sugar: For sweetness and glaze.

¼ cup apple cider vinegar: For tang and to balance sweetness.
2 tablespoons Worcestershire sauce: Adds umami and depth.
1 tablespoon Dijon mustard (or yellow mustard): For a subtle tang and bind.

1 teaspoon smoked paprika: For smoky flavor.
½ teaspoon black pepper: To taste.
¼ teaspoon cayenne pepper (optional): For a little kick.

For Serving:

6-8 hamburger buns or slider rolls: Brioche, potato, or regular white buns work well.
Optional Toppings:
- Coleslaw
- Dill pickle slices
- Pickled red onions
- Swiss cheese slices
- Crispy fried onions

Equipment You’ll Need

Large Dutch oven, heavy-bottomed pot, or slow cooker
Forks or meat shredders

Whisk (for sauce)

How To Make Pulled Ham Sandwiches

Method 1: Dutch Oven / Stovetop (Faster, more hands-on)

Prep Ham: If using a large piece of ham, cut it into 2-3 inch chunks.
Sauté Aromatics (Optional but Recommended): Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown Ham (Optional): If you want extra flavor, push the onions and garlic to one side, add the ham chunks, and lightly brown them on a few sides for 5-7 minutes. This adds a nice depth of flavor.
Make Sauce: In a separate bowl, whisk together the chicken broth (or apple juice), tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, and cayenne pepper (if using).
Simmer: Pour the sauce over the ham and aromatics in the Dutch oven. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 1.5 – 2 hours, stirring occasionally. The ham should be fork-tender and easily shreddable.

Shred: Remove the ham from the sauce (leaving the sauce in the pot). Place the ham on a cutting board or in a large bowl. Using two forks or meat shredders, shred the ham into bite-sized pieces. Discard any large pieces of fat or gristle.
Combine and Thicken: Return the shredded ham to the sauce in the pot. Stir well to coat. Simmer uncovered for another 15-20 minutes, allowing the sauce to thicken slightly and the flavors to meld, and for the ham to absorb more sauce. If the sauce is too thick, add a splash more broth or apple juice.

Method 2: Slow Cooker (Hands-off, longer cook time)

Prep Ham: If using a large piece of ham, cut it into 2-3 inch chunks.

Combine Ingredients: Place the ham chunks, diced onion, and minced garlic in the slow cooker.
Make Sauce: In a separate bowl, whisk together the chicken broth (or apple juice), tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, and cayenne pepper (if using).
Cook: Pour the sauce over the ham in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the ham is fork-tender and easily shreddable.

Shred: Remove the ham from the slow cooker (leaving the sauce). Shred the ham into bite-sized pieces using two forks. Discard any large pieces of fat or gristle.
Combine and Serve: Return the shredded ham to the sauce in the slow cooker. Stir well to coat. You can either serve immediately or let it continue to warm on low for another 15-30 minutes for flavors to deepen. If the sauce is too thin, you can transfer it to a saucepan and simmer on the stovetop to reduce slightly, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened.

Step 4: Assemble and Serve

Toast Buns (Optional): Lightly toast your hamburger buns or slider rolls on a griddle, in a dry skillet, or under the broiler for a few minutes until golden.

Build Sandwiches: Spoon a generous amount of the warm pulled ham onto the bottom half of each bun.
Add Toppings: Top with your desired optional toppings like coleslaw, pickle slices, or pickled red onions. Place the top bun on and serve immediately!

You Must Know

Pre-Cooked Ham is Key: This recipe assumes you’re starting with cooked ham. Uncooked ham will require a different preparation method and much longer cooking times.

Fork-Tender: The goal is for the ham to be so tender that it easily pulls apart with two forks. If it’s tough, it needs more cooking time.
Balance of Flavors: The sauce is designed to be a balance of sweet (brown sugar), tangy (vinegar, mustard), savory (Worcestershire, broth), and a hint of spice. Taste and adjust to your preference!
Shredding Method: Using two forks is the classic way to shred meat. Meat shredder claws are also very effective if you have them.

Sauce Consistency: After shredding the ham and returning it to the pot, simmering it uncovered allows the sauce to reduce and thicken slightly, coating the ham beautifully. If it’s still too thin, you can thicken it with a cornstarch slurry.
Bun Choice Matters: A sturdy yet soft bun (like brioche, potato, or a good quality hamburger bun) is essential to hold up to the juicy pulled ham without getting soggy.
Leftovers are Gold: Pulled ham makes fantastic leftovers, often tasting even better the next day as the flavors continue to meld.

Topping Variations

These sandwiches are endlessly customizable with toppings:

Classic Southern Slaw: Creamy coleslaw is a perfect crunchy, tangy counterpoint.

Tangy Pickles: Dill pickle slices, bread and butter pickles, or pickled red onions all add a fantastic acidic cut.
Melty Cheese: A slice of Swiss, provolone, or white cheddar melted on top of the ham. You can achieve this by placing cheese on the ham on the open bun and briefly broiling.
Crispy Fried Onions: For extra crunch and a savory kick.

Jalapeños: Fresh or pickled jalapeño slices for a spicy element.
Mustard: A smear of extra Dijon or a spicy brown mustard on the bun.
BBQ Sauce Drizzle: While the ham is in a flavorful sauce, a final drizzle of your favorite BBQ sauce can add another layer of flavor.

Make It A Meal

Pulled Ham Sandwiches are a hearty meal on their own, but can be rounded out with classic side dishes.

Potato Salad or Macaroni Salad: Classic picnic and BBQ sides.

Baked Beans: A perfect sweet and savory pairing.
French Fries or Potato Chips: For a simple, satisfying crunch.
Corn on the Cob or Corn Salad: Adds sweetness and freshness.

Green Salad: A light, fresh green salad with a vinaigrette to balance the richness.
Sweet Potato Fries: A slightly sweeter alternative to regular fries.
Coleslaw (as a side): Even if you put it on the sandwich, a side of coleslaw is always welcome.

Pro Tips

Taste the Sauce: Before adding the ham, taste the sauce and adjust the balance of sweet, tangy, and spicy to your preference. Add more brown sugar for sweetness, more vinegar for tang, or more cayenne for heat.
Don’t Skimp on the Ham: Use good quality ham for the best flavor. Smoked ham or honey-baked ham leftovers are particularly delicious.
Sear for Extra Flavor (Dutch Oven Method): Browning the ham chunks slightly before adding the sauce adds a “fond” to the bottom of the pot, which deglazes into the sauce, creating more depth of flavor.

Thickening the Sauce: If your sauce is too thin after simmering with the ham, remove the ham temporarily and simmer the sauce on its own to reduce, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes until thickened.
Keep Warm: If serving for a crowd, keep the pulled ham warm in the slow cooker on the “warm” setting.
Freezing Leftovers: Cooked pulled ham freezes beautifully! Let it cool completely, then store in an airtight freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

Mini Sandwiches: Use slider buns for a party appetizer or for kids.

Recipe FAQs

Q: Can I use a spiral-cut ham?
A: Yes, you can. Just be aware that spiral-cut ham is already sliced very thinly, so it will shred very easily and might cook down a bit more quickly. The flavors will still be great.

Q: What kind of ham is best for this recipe?
A: A boneless, pre-cooked ham (like a half-ham or a ham steak) works perfectly. Leftover holiday ham (smoked, honey-baked, or spiral-cut) is also fantastic for this.

Q: My ham isn’t shredding easily. What should I do?
A: This means it needs more cooking time. Continue to cook the ham in the sauce (covered) until it is fork-tender. Some hams are tougher than others and require longer to break down.

Q: Can I make this sweeter or tangier?
A: Absolutely! Adjust the brown sugar for sweetness and the apple cider vinegar for tanginess to your liking. Add a tablespoon at a time and taste until you reach your desired balance.

Q: How do I store leftovers?
A: Store leftover pulled ham (with its sauce) in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

Q: What if I don’t have all the sauce ingredients?
A: While the combination creates a balanced flavor, you can make substitutions. For example, if you don’t have apple cider vinegar, white vinegar or even a little lemon juice can add tang. Yellow mustard can replace Dijon. The core is the broth, tomato, and a sweet/tangy element.

Q: Can I skip browning the ham?
A: Yes, if you’re short on time or using the slow cooker method, you can skip browning the ham. Browning adds a layer of depth to the flavor, but the dish will still be delicious without it.

Q: What are the best buns to use?
A: Soft, slightly sweet buns like brioche, potato rolls, or good quality plain hamburger buns are excellent choices. They hold up well to the juicy filling and provide a nice contrast.