Crock Pot Pulled Ham is a juicy, Slow Cooker recipe made with cola, BBQ sauce, and apricot preserves. Great for Easter dinner or sandwiches.An Easter Ham AlternativeThis Crock Pot Pulled Ham is a delicious twist on traditional holiday ham, cooked low and slow until perfectly tender. Its so easy to shred. The smoky, sweet, and tangy flavor is so yummy! Its perfect for sandwiches, sliders, or all by itself! Serve for Easter, holidays, or family gatherings!Frequently Asked Questions:What is Pulled Ham? Pulled ham is just like pulled pork but made with a ham instead of a pork shoulder. It is cooked low and slow until its tender and easily shreds apart with two forks. How is the pulled ham served? It can be served all by itself. I show it served on sandwiches (which is delicious) but it really is so delicious eaten on its own. Can I make this sugar-free? Yes, you can use sugar-free ingredients in place of what the recipe calls for. Can I make this in the oven instead? Preheat your oven to 275F (135C). In a small bowl, stir together the mustard and liquid smoke. Rub this mixture evenly all over the ham, then sprinkle the barbecue rub on top. Place the ham in a large disposable or deep pan lined with foil, pour the cola into the pan, and cover tightly with foil. Bake for 2 hours.Remove the pan from the oven and increase the temperature to 300F (150C). In a bowl, stir together the barbecue sauce and apricot preserves, then pour it over the ham and spread it evenly. Cover with foil again and bake until a meat thermometer inserted into the center reads 205F (96C), about 5 to 6 hours.Let the ham rest for 1015 minutes until its cool enough to handle. Shred the ham with two forks and toss it with the pan drippings before serving. How do I store the leftovers? Store the pulled ham in the fridge for up to 34 days. You can also freeze it for up to 2 months. Reheat on the stovetop or in the microwave, adding a little broth or water to keep it moist. Ingredients Needed: (See Recipe Card Below For The Full Recipe)Ham Use a bone-in ham (not spiral sliced) for the best flavor and texture. It will dry out and not shred/pull apart if you use a spiral.Also, its really important to save the liquid that the ham cooks in. Itll keep the ham moist after cooking too. To keep it really moist, you can just toss it back in the Slow Cooker once its cooked with some of the juices and you can keep it on warm.coarse ground mustard You can use any brand; it adds a tangy, savory layer to the ham. You could use dijon or yellow mustard. The yellow mustard is slightly more tangy though.liquid smoke Any brand works; it gives the ham a rich, smoky flavor without smoking it yourself. Start with a small amount. You can easily overwhelm the flavors of the rest of the dish by using too much liquid smoke, so use it sparingly. If you dont want to use it, you can leave it out altogether, but just know it does bring a good amount of flavor.brown sugar barbecue rub Use any brand you like; it adds sweetness and a little spice to the crust. I used Kinders, but you can use whatever works for you. McCormick makes a great option, or you can make a homemade version by mixing these together: 1 teaspoon brown sugar, teaspoon salt, teaspoon garlic powder, teaspoon black pepper, teaspoon mustard powder, and teaspoon paprika. By mixing all of that together, youll end up with 1 Tablespoon of seasoning mixture that you need for this recipe.cola Any brand will work; it helps keep the ham moist and adds subtle sweetness. You can try to use diet soda if thats what you prefer.barbecue sauce You can use any brand; it adds a tangy, saucy glaze over the ham. Using Homemade BBQ sauce is an option as well.apricot preserves Any brand is fine; it gives a fruity sweetness that pairs perfectly with the ham and barbecue sauce. You could use peach preserves as well.How To Make Crock Pot Pulled Ham:Add the ham to a 6-8 quart crock pot.To a bowl, mix the mustard and liquid smoke until combined.Pour the mixture over the ham. With clean hands or a pastry brush, rub it all over the ham.Sprinkle the barbecue rub on the top and sides of the ham. Press the rub into the ham. Pour half a can of cola into the bottom of the crockpot (around the edges of the ham.)Cover and cook on low for 8 hours for the best results. You can also cook it on high for 58 hours but low is recommended for best results. Do not remove the lid while cooking or the meat will take much longer to get tender. Just set it and forget it.During the last hour of cooking, in a bowl, you will combine 1 cup BBQ sauce and 1/2 cup apricot preserves. Stir well to mix. Coat the ham with HALF of this BBQ mixture. Set aside the other half for later. Cover the crock pot and cook for that final hour. After cooking, transfer the ham to a large serving or baking dish (something that has higher sides)Reserve the ham broth from the slow cooker off to the side.Use two forks to shred the ham. Add the remaining barbecue sauce mixture and 1 cup of ham broth.Mix until combined. You can add more broth, 1 cup at a time. You can also reserve the broth for when reheating the ham.Craving More Recipes?Slow Cooker HamLeftover Ham RecipesBrown Sugar Glazed HamCrock Pot Pulled PorkSheet Pan Pulled Pork Fries PrintCrock Pot Pulled HamTender Crock Pot Pulled Ham made with cola, barbecue sauce, and apricot preserves for a sweet, smoky, and flavorful dish perfect for sandwiches or serving as a main.Course Dinner, Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 20 minutes minutesServings 12Calories 624kcalAuthor Brandie SkibinskiIngredients6-8 pound smoked whole bone-in ham (not spiral sliced)2 Tablespoons coarse-ground mustard2 teaspoons liquid smoke1 Tablespoon brown sugar rub (I used Kinders)6 fluid ounces ( a can) Coca Cola1 cup BBQ sauce cup apricot preservesInstructionsAdd the 6-8 pound smoked whole bone-in ham to a 6-8 quart crock pot. To a bowl, mix the 2 Tablespoons coarse-ground mustard and 2 teaspoons liquid smoke until combined. Pour the mixture over the ham. With clean hands or a pastry brush, rub it all over the ham. Sprinkle the 1 Tablespoon brown sugar rub on the top and sides of the ham. Press the rub into the ham. Pour 6 fluid ounces ( a can) Coca Cola into the bottom of the crockpot (around the edges of the ham) Cover and cook on low for 8 hours for the best results. You can also cook it on high for 58 hours but low is recommended for best results. NOTE: Do not remove the lid while cooking or the meat will take much longer to get tender. Just set it and forget it. During the last hour of cooking, in a bowl, you will combine 1 cup BBQ sauce and 1/2 cup apricot preserves. Stir well to mix. Coat the ham with HALF of this BBQ mixture. Set aside the other half for later. Cover the crock pot and cook for that final hour. After cooking, transfer the ham to a large serving or baking dish (something that has higher sides) Reserve the ham broth from the slow cooker off to the side.Use two forks to shred the ham. Add the remaining barbecue sauce mixture to the pulled ham along with 1 cup of the ham broth from the slow cooker. Mix until combined. You can add more broth, 1 cup at a time (depending on how moist you prefer it). You can also reserve some of the ham broth for later when reheating the ham. Then serve how you prefer! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 624kcal | Carbohydrates: 18g | Protein: 49g | Fat: 38g | Sodium: 2972mg | Fiber: 0.4g | Sugar: 14g