Preparation

1. Using a sharp knife, score a diamond pattern into the rind.
2. Mix the spices and rub them onto the rind.
3. Place the ham into a slow cooker, drizzle it with the maple syrup and pour in water to cover the ham to midpoint. Cook at low for about 10 hours. If you do not have a slow cooker, cook the ham in the oven at 340°F / 175° C for 3 to 4 hours, covered.
4. Take the ham out of the slow cooker or oven, and shred it using two forks.

*The pulled ham can be prepared ahead of time and reheated. You can serve it “as is” or in sandwiches on Kaiser buns, with sweet mustard and aged cheddar.
A recipe by MPM’s resident chef, Nicole Anne Gagnon.