The first time I made this creamy mustard pulled turkey ham, it turned a package of weekday dinner anxiety into a cozy, unexpected favorite.
It’s an easy slow-cooker recipe that marries tangy Dijon and rich cream with a lean, savory turkey ham.
If you want a hands-off main that adapts to sandwiches, bowls, or quick family dinners, this one’s a keeper.
If you love creamy turkey dishes, try this riff on comfort food like creamy turkey stroganoff for more weeknight ideas.
Why You’ll Love This Recipe
- Set-it-and-forget-it slow-cooker convenience for busy evenings.
- Balanced richness: heavy cream softens while Dijon cuts through with brightness.
- Pullable texture makes it perfect for sandwiches, tacos, or rice bowls.
- Minimal prep and pantry-friendly ingredients.
The texture is what sells this dish: long, silky strands of turkey ham soaked in a velvety mustard-cream sauce.
You get the slight chew and smoky notes of the turkey ham softened into tender ribbons that soak up every bit of sauce.
The onion and garlic add savory backbone while Dijon mustard adds a subtle, sophisticated bite that keeps the cream from feeling too heavy.
"Absolutely delicious and so easy. My husband went back for thirds and asked me to save this for our holiday leftovers." — 5 stars, reader review
Key Ingredients
Dijon mustard (1/4 cup)
Dijon is the backbone of flavor here; it brings sharpness and complexity that a plain yellow mustard can’t match. Choose a smooth, tangy brand like Maille or Grey Poupon if you want a cleaner, more pronounced mustard note.
Heavy cream (1 cup)
Heavy cream gives this sauce body and sheen. It emulsifies with the mustard and onions to form a silky coating for the pulled meat. For a slightly lighter finish, you can use half-and-half, but expect a thinner sauce and milder mouthfeel.
Turkey ham (2 pounds)
Turkey ham is leaner than pork ham but still carries cured, savory flavors. Choose a whole piece rather than pre-sliced to get that shreddable texture. If your turkey ham is pre-brined and very salty, rinse or reduce added salt.
Onion & garlic (1 onion, 2 cloves garlic)
Onion gives sweetness and texture; garlic adds aromatic depth. Chop the onion fairly small so it softens during the long cook and integrates into the sauce.
Full ingredient list:
- 2 pounds turkey ham
- 1 cup heavy cream
- 1/4 cup Dijon mustard
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: fresh herbs for garnish
Step-by-Step Instructions
Step 1: Prepare the slow cooker and turkey ham
Place the whole turkey ham in the slow cooker with the flat side down.
Tuck it in so the meat is centered; this helps it cook evenly.
Pro Tip: If your slow cooker runs hot, line the bottom with a thin slice of onion to help buffer direct heat.
Step 2: Mix the creamy mustard sauce
In a medium bowl, whisk together the heavy cream, Dijon mustard, chopped onion, minced garlic, and a few grinds of black pepper.
Taste the mix before you pour it over the meat — Dijon varies in salt and bite, so adjust pepper and salt sparingly.
Pro Tip: The sauce should be slightly bolder than you want final—flavors mellow during the long cook.
Step 3: Combine and slow-cook
Pour the cream-mustard mixture evenly over the turkey ham, ensuring the onion and garlic spread across the top.
Cover and set the slow cooker to low, and cook for 6 to 8 hours, or until the turkey ham is tender and easily pulls apart.
Pro Tip: You’ll know it’s ready when a fork slides into the center with almost no resistance and the surface has a gentle jiggle from the melted cream.
Step 4: Shred and finish
Using two forks, shred the turkey ham directly in the cooker, mixing the meat into the sauce so each strand is coated.
If the sauce looks too thin after shredding, remove the meat to a pan and simmer briefly to reduce; if too thick, stir in a splash of chicken stock or cream.
Pro Tip: For even shredding, let the meat rest 5 minutes off heat before pulling—this helps the juices redistribute.
Step 5: Serve
Spoon the creamy pulled turkey ham onto toasted rolls for sandwiches, stuff into wraps, or pile over rice or mashed potatoes.
Garnish with chopped fresh herbs like parsley or chives for brightness.
Pro Tip: Serve with a side of vinegar-based slaw or pickles to cut through the richness.
Expert Tips for Success
- Use a whole turkey ham for best texture. Pre-sliced deli-style turkey ham won’t shred the same way; it will dry out and won’t hold sauce as well.
- Check the salt level of your turkey ham before seasoning. Many store-bought turkey hams are pre-salted or brined; taste a small slice and add salt only if needed.
- Low and slow is the secret. Cooking on low for the full 6–8 hours ensures collagen breaks down and the meat develops that silky pulled texture. Avoid high settings unless you’re short on time.
- Browning first is optional. If you want a deeper flavor, sear the ham briefly in a hot skillet before placing in the slow cooker; it adds Maillard complexity but isn’t required.
- For a thicker sauce, remove the shredded meat after step 4 and simmer the remaining liquid on the stovetop to reduce by a third. Return the meat and stir to coat.
- Use quality Dijon. The mustard’s flavor is central; a grainier or lower-quality mustard will make the sauce flatter. If you like a bit of texture, use a stone-ground mustard instead.
- Temperature check: while not required, internal temperature should reach 165°F (74°C) for reheated or previously cooked turkey ham to be safe; use a probe thermometer if unsure.
- If you want more tang, stir in a teaspoon of apple cider vinegar or a squeeze of lemon at the end — acids brighten the cream without thinning it much.
- To prevent the cream from separating, avoid stirring too aggressively at the end and don’t subject it to very high heat once cream is added. Gentle heat retains a silky emulsion.
- Equipment note: a 6-quart slow cooker gives the best room for sauce circulation with 2 pounds of meat. Smaller cookers can work but the cook time may change.
Learn slow-cooker techniques that transfer easily to this dish.
Storage & Freezing
Fridge: Cool the pulled turkey ham to room temperature, then transfer to an airtight container.
Store in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Freezer: For longer storage, portion the pulled turkey into freezer-safe bags or containers.
Press out excess air to prevent freezer burn; it will keep 2–3 months at optimal quality.
Thaw overnight in the fridge, then reheat slowly on low heat.
Reheating tips: Reheat in a covered pan on the stove over low heat, stirring occasionally.
If using a microwave, cover and heat in 60-second intervals, stirring between bursts to distribute heat evenly.
Avoid overheating; cream separates if boiled rapidly.
If the sauce looks grainy after reheating, whisk in a tablespoon of cream or a pat of butter off heat to bring back silkiness.
Variations & Substitutions
- Lighter version: Substitute half-and-half for heavy cream and add 1 tablespoon of flour to thicken the sauce. Cook on low as directed, but expect a thinner mouthfeel.
- Smoky BBQ twist: Stir in 2 tablespoons of your favorite BBQ sauce at the end for sweet-smoky notes. This works well if you want to create a hybrid pulled turkey sandwich.
- Herb-forward: Add chopped fresh thyme and rosemary to the sauce before cooking for an aromatic, savory finish that pairs well with roasted vegetables.
- Dairy-free swap: Use full-fat coconut milk instead of heavy cream for a dairy-free version. Note the flavor shift — coconut pairs surprisingly well with Dijon if you balance with extra acid (lemon juice).
- Protein swap: If you can’t find turkey ham, try a boneless pork shoulder or even a whole chicken breast for similar shreddable results, adjusting cook time accordingly.
Frequently Asked Questions
Q: Can I make this recipe on high in the slow cooker?
A: You can, but texture may differ. High heat can make the exterior of the ham dry before the interior fully breaks down. If you’re short on time, check for tenderness after 3–4 hours and avoid exceeding 5 hours on high. Low and slow gives the best shred.
Q: Is turkey ham already cooked or cured?
A: Most turkey hams are fully cooked and sometimes smoked; the slow cooking here is to infuse flavor and break down connective tissue for shredding. Always check the label and follow reheating safety guidelines to reach a safe serving temperature.
Q: Can I use Greek yogurt instead of heavy cream to lower calories?
A: You can, but yogurt can separate if exposed to long high heat. Stir in strained Greek yogurt near the end of cooking off heat, or temper it by whisking with a small amount of warm sauce first to prevent curdling.
Q: How do I prevent the sauce from becoming too thin?
A: If the sauce is thin after shredding, remove the meat and simmer the liquid uncovered to reduce it, or whisk in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and simmer until thickened.
Q: Can I prepare this ahead for a party?
A: Yes. Cook the ham fully, shred, cool, and store in the fridge. Reheat gently in a crockpot on low before serving. For large crowds, transfer to a chafing dish to keep warm without drying.
Final Thoughts
This creamy mustard pulled turkey ham is a simple, flexible recipe that elevates a humble protein into a weeknight star.
It’s perfect for meal prep, sandwiches, or stretching into creative leftovers.
Conclusion
For a lighter handheld option inspired by this recipe, check out a fresh take like California Turkey Club Wrap (Easy + Healthy Lunch!) – Tastes Lovely.
If you enjoy turning leftover turkey into new dishes, you might like ideas in Turkey Couscous "Risotto" and Cheesy Honey Mustard Sliders.
And for another ham-and-cheese twist that uses unexpected pairings, see Cheesy Figgy Everything Bagel Ham Rolls | Caroline Chambers.
If you made this recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Creamy Mustard Pulled Turkey Ham
Ingredients
Main Ingredients
- 2 pounds turkey ham Use whole piece for best shredding texture.
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 1/4 cup Dijon mustard Choose a smooth, tangy brand for optimal flavor.
- 1 each onion, chopped Chop small to integrate well into the sauce.
- 2 cloves garlic, minced Adds aromatic depth.
- to taste salt and pepper Check the saltiness of turkey ham before adding.
Optional Garnish
- to taste fresh herbs for garnish Chopped parsley or chives recommended.
Instructions
Preparation
- Place the turkey ham in the slow cooker with the flat side down and centered.
Sauce Preparation
- In a bowl, whisk together heavy cream, Dijon mustard, chopped onion, minced garlic, and black pepper.
- Taste and adjust salt and pepper before pouring over the meat.
Cooking
- Pour the sauce mixture over the turkey ham, ensuring even coverage.
- Cover and cook on low for 6 to 8 hours until tender.
Shredding
- Shred the turkey ham in the cooker using two forks and mix into the sauce.
- If the sauce is too thin, remove the meat and simmer the sauce to reduce, or add chicken stock or cream if too thick.
Serving
- Serve on toasted rolls, wraps, or over rice or mashed potatoes.
- Garnish with fresh herbs and serve with slaw or pickles.
