Smoked Pulled Ham Recipe

Indulge in the irresistible smoky goodness of our Slow Smoked Pulled Ham recipe that's reminiscent of classic pulled pork butt with a unique twist. This recipe takes a succulent ham and transforms it into a tender and flavorful masterpiece that will have your taste buds dancing with delight. The magic happens as the ham soaks up the rich smoky flavors during its slow journey on the smoker, resulting in a mouthwatering dish that's perfect for any occasion.

Course BBQ, Holiday Recipes, Main Course

Cuisine American, BBQ

Keyword Shredded Ham Recipe, Smoked Pulled Ham Recipe

Prep Time 15

Cook Time 6

Resting Time 1

Servings Servings

Calories 528kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

7-9 lb. Bone In Ham Do not use a spiral ham
Mustard for binder
1/4 cup Brown Sugar
2 tbsp Paprika
1 tbsp Mustard Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Cayenne
1 cup Diluted Apple Cider Vinegar

Pineapple Orange Juice Glaze

1 cup Pineapple Juice
1 cup Orange Juice
1/2 cup Brown Sugar
1/2 cup Honey
1 cup Water
4 tbsp Dijon Mustard
1/2 tsp Cinnamon
1/2 tsp Cloves

Instructions

Preheat the smoker to 225-250 F. and set it for indirect heat.
In a bowl, combine the dry rub ingredients and mix well to combine.
In a small pot, combine the glaze ingredients (pineapple juice, orange juice, brown sugar, honey, water, and spices). Bring to a simmer and reduce slightly then remove from the heat and set aside.
Prepare the ham by removing it from the packaging and patting it dry with paper towels. Trim large pieces of fat (if needed). Use a knife to score the fat cap (optional) and then lightly coat the ham in a mustard binder.
Lightly coat the entire ham in the dry rub and then place it into a foil pan (with no liquid).
Place the foil pan onto the grill grates and smoke for 3-4 hours or until the ham reaches an internal temperature of 165 F. I always recommend spraying the ham with diluted apple cider vinegar every hour during this time to build the bark and prevent it from drying out.
After the ham reaches an internal temperature reaches 165 F. pour the glaze over the top of the ham and then tightly cover the foil pan with foil. Place it back onto the smoker and continue to smoke until the ham is probing tender (between 200-205 F.), this takes typically another 2-3 hours. In the last hour, uncover the ham and baste it every 20 minutes with the glaze to finish it off.
Remove the ham from the grill and let it rest for at least an hour. Shred the ham, top with the extra glaze, and serve.

Notes

Don't have a grill or smoker but want to make delicious pulled ham? Follow the same instructions using your oven instead.

Nutrition