Crockpot Pulled Ham

Buckle up, because today we’re going to be cooking a whole ham in the crockpot, and I think it’s about to become one of your regular go-to dinners, especially if you enjoy hosting! Slow cooking is one of the easiest ways to get fall-apart tender, flavor-packed meat without even turning on the oven. So this method starts with a bone-in ham that slowly simmers in a mix of BBQ sauce, apricot preserves, brown sugar, mustard, and cola. We end up with juicy, pull-apart ham coated in a sweet, tangy, smoky glaze that tastes like it came straight off a smoker.

The secret to success here is time. Letting the ham cook low and slow keeps it moist while the glaze caramelizes and seeps into every bite. You don’t need any fancy steps. Just whisk, pour, and walk away. Whether you’re making it for a holiday dinner or piling it onto slider buns for game day, this recipe proves once again that the slow cooker can do more than just soups and stews.

(Don’t miss my other crockpot hits! I think you might also enjoy my crockpot creamy ranch pork chops, crockpot French onion pot roast, crockpot pork lo mein, crockpot cheesy chicken enchilada pasta, and crockpot chicken pot roast!) 

Ingredients

Here I’m going to share more about the ingredients and their role in the recipe, before moving on to photos from the process and extra hints and tips. If you’re in a hurry, you’ll find a printable recipe card waiting for you at the bottom of this post! 

• Bone-in ham – choose one that’s not spiral sliced so it stays juicy and tender.

• Mustard – adds a little tang and helps balance the sweetness of the glaze.

• Liquid smoke – gives the ham that slow-smoked flavor without firing up the grill.

• BBQ sauce – adds depth, smokiness, and that sticky-sweet finish everyone loves.

• Apricot preserves – brings a fruity sweetness that pairs perfectly with the savory ham.

• Brown sugar – adds richness and helps caramelize the glaze.

• Cola – tenderizes the meat and gives the sauce a subtle, caramel-like sweetness.

How To Make Crockpot Pulled Ham

• Place the ham right into your slow cooker.

• In a small bowl, whisk together the mustard, liquid smoke, BBQ sauce, apricot preserves, brown sugar, and cola until smooth.

• Pour the mixture evenly over the ham, making sure it’s well coated.

• Cover and cook on low for 6–8 hours, or until the ham is fork-tender and pulls apart easily.

• Once it’s ready, shred the ham with two forks, toss it in the sauce, and serve warm.

Storage & Make-Ahead Tips

You can absolutely make this pulled ham ahead of time, and it actually gets even more flavorful as it sits. Cook the ham a day in advance, shred it, and mix it with the glaze. When you’re ready to serve, reheat it in the slow cooker on low for about 1 hour until warmed through.

If you’re reheating leftovers, add a splash of broth, juice, or cola to keep everything juicy, then warm it in the slow cooker or in the oven covered with foil. For longer storage, freeze the shredded ham in freezer-safe bags for up to 3 months. Just thaw it overnight in the fridge before reheating.

Recipe Notes 

• Low, slow, and patient: Cooking the ham on low is key. It lets the meat break down slowly until it’s perfectly tender and easy to pull apart. You’re going for that fall-off-the-bone texture.

• Add a little moisture: A splash of cola, apple juice, or even broth helps keep the edges from drying out and makes the sauce extra juicy.

• Glaze at the end: If you want a thicker, sweeter sauce, brush or spoon some of the BBQ–apricot glaze over the ham during the last hour of cooking. It lets the sugars caramelize without burning.

• Save the bone: Don’t toss it! Ham bones are gold for making soups, stews, or beans later on. They add incredible smoky flavor.

• Skip spiral-sliced hams: They tend to dry out and don’t shred as well. A whole or half bone-in ham will give you the best, juiciest results.

Variations

• Spicy Ham: Add a little kick by stirring red pepper flakes or a few dashes of hot sauce into the glaze. It’s the perfect mix of sweet and heat.

• Smoky Twist: Rub the ham with smoky spices like paprika or cumin before slow cooking to deepen that BBQ-style flavor.

• Sweet & Tangy: Stir in a splash of apple cider vinegar to the glaze for a zippier, more balanced finish.

Serving Ideas

This pulled ham is easy enough for a laid-back Sunday but perfect for holidays too. Think Christmas, Easter, or any time you’ve got a crowd to feed and don’t want to fuss with the oven. It looks effortless (because it is) but tastes like you spent all day on it! 

For game days, I like to pile the shredded ham onto slider buns and let everyone build their own, with a little coleslaw, some pickles, maybe extra BBQ sauce on the side. It’s the kind of setup that disappears fast. Leftovers are magic too: toss them into scrambled eggs, fold them into mac and cheese, or use them for the best grilled ham and cheese sandwich of your life! 

There’s something about this crockpot pulled ham that just hits every time. It’s the kind of meal that makes your kitchen smell amazing and your life a little easier. Whether you’re feeding family over the holidays or need something hands-off for a weekend hangout, this recipe always delivers. The leftovers are almost better the next day. If you’ve never tried making ham in the slow cooker before, this is the one to start with. Simple, reliable, and seriously good!