Leftover Holiday Ham "Pulled Pork" Sandwiches
We are pretty serious about our pulled pork sandwiches in this house. Normally we pop a pork loin into the crockpot with tons of barbeque sauce and let it cook all day long. The ham just falls apart and soaks up all of the yummy sauce, ready for amazing sandwiches that night.
However, having cooked our ham in the crockpot with tons of honey, apples, and oranges on New Year's Eve for a fantastic New Year's dinner, our ham was already fantastic tasting by itself. So it really didn't need a great deal more to make these sandwiches delicious.
We had already eaten so much ham by this time, that we were trying to come up with some creative ways to serve it. We'd had it in sandwiches, soup, and several casseroles. We'd even made our leftover holiday ham fried rice, which was delicious. This was a wonderful alternative. I made some of our favorite coleslaw to top our sandwiches, and tossed some barbeque sauce in with the meat to make it taste more like pulled pork, and voila!
This recipe made for a fantastic way to eat our leftover holiday ham; it was so incredibly easy and took almost no time at all. If you enjoy the barbeque pulled pork sandwiches at the fancy restaurants, you're going to love it even more homemade with your leftover holiday ham. Let me show you how I did it!
- 2 cups leftover holiday ham, chopped
- 1 bottle your favorite bbq sauce
- 1 tablespoon honey
- 1 bag pre-made coleslaw veggies
- 1 bottle pre-made coleslaw dressing
- I would start with your coleslaw so that you can pop it into the refrigerator to let it chill while you are making your "pulled pork."
- To do this, dump your pre-made coleslaw veggie mix into a large bowl. A regular mixing bowl isn't going to be enough because you'll want to be able to mix it up.
- Add about half of your bottle of coleslaw dressing. It won't look like enough, but as you keep stirring, you'll see you actually have plenty.
- If you put more than half though, you'll end up with way too much and your coleslaw will get soggy.
- When completely combined, put this bowl in the refrigerator so it can chill. The cold coleslaw with your hot ham mixture is going to dynamic.
- In another large bowl, scoop about 2 cups of ham, chopped finely. Our ham was cooked in a Crockpot with plenty of honey, apples and oranges all day long, so it is already in pieces.
- Add in about half a bottle of your favorite bbq sauce. My bottle, as you can see in the pictures, is the same size as my coleslaw dressing bottle. Once again, half is going to be plenty.
- You'll want to taste your mixture to make sure the tastes line up with your desires. Mine could have used just a tad bit more sweetness, so at the last second, I added some honey.
- My husband loved it, but I think I added too much. Just a tablespoon will do.
- Mix everything up well. Pop it into the microwave for a couple of minutes to heat it up, and serve.
- We laid ours out on the counter in an assembly line so we could each make our own sandwiches the way we liked.
- I highly suggest toasting your sandwich bread ahead of time, that's the way my husband does it. Ham on first, coleslaw next and then another piece of bread.
- Serve it with a side of beans, or like we did, bacon and cheese potatoes.
- Yummy! Yummy!
|Serving size: 1/2 cup of ham on sandwich|
|Calories from Fat||99|
|% Daily Value *|
|Fat 11 g||17%|
|Carbohydrates 41 g||14%|
|Sugar 2 g|
|Fiber 17 g||68%|
|Cholesterol 45 mg||15%|
|Sodium 1800 mg||75%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This is definitely one recipe we'll be repeating again. It's always a struggle to know what to do with all of your holiday meal leftovers. Obviously you could eat the full meal again, but after a few times, you need something a little different. We like to make sandwiches with the meat, dressing and cranberry sauce, and we'll even eat meals of just the sides, like we did last night, with garlic bread of course.
© 2014 Victoria Van Ness