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.

Are you looking to elevate your barbecue game? Look no further than this mouthwatering recipe for Smoked Pulled Ham. With its succulent flavors and tender texture, this recipe brings out the best in a bone-in ham. If you’ve ever made pulled pork, imagine that, but with a twist that’ll leave your taste buds tingling. In this blog post, we’ll walk you through the entire process, from preparation to smoking, and even a tantalizing pineapple and orange juice glaze. Let’s dive in!

Are you looking for a sliced smoked ham recipe? Here is a traditional sliced version of smoked ham on the Big Green Egg.

Why This Recipe Works

1. Slow and Smoky Magic: Slow smoking the ham infuses it with a rich smoke flavor, turning it into a savory delight that rivals pulled pork.
2. Pineapple and Orange Zest: The pineapple and orange juice glaze adds a delightful sweet and tangy twist that perfectly complements the smoky, savory ham. I also recommend this easy 3 ingredient ham glaze as an alternative.
3. Versatile and Crowd-Pleasing: This dish is perfect for holiday gatherings, picnics, and barbecues. It’s a crowd-pleaser that can be served in various ways, from sandwiches to main dishes.

Supplies Needed

Before we jump into the ingredients, make sure you have the following supplies on hand:

• Smoker or gas grill
• Aluminum pan or roasting pan
• Heavy-duty aluminum foil
• Probe thermometer
• Sharp knife
• Airtight container or aluminum foil for leftovers

Ingredients

For the Smoked Pulled Ham:

• 1 Bone-In Ham, 7-9 pounds (do not use a spiral ham)
• Mustard- for the binder 
• 1/4 cup Brown Sugar
• 2 tablespoons Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 tablespoon Mustard Powder
• 1/4 teaspoon Cayenne 
• 1 cup Diluted Apple Cider Vinegar (for spritzing the bark) 
• Wood chips or chunks for smoking (hickory or applewood for a great smoke flavor)

For the Pineapple and Orange Juice Glaze:

• 1 cup Pineapple Juice
• 1 cup Orange Juice
• 1/2 cup Brown Sugar
• 1/2 cup Honey
• 1 cup of Water 
• 4 tablespoons Dijon Mustard
• 1/2 teaspoon Cloves
• 1/2 teaspoon Cinnamon

Preparation

1. Prepare the Ham:
2. Remove the ham from its packaging, pat it dry with paper towels, and trim any excess fat, leaving about a 1/4-inch layer of fat for flavor. You can score the outside of the fat cap like you would a pork but if you like, this is optional. 
3. Apply the Dry Rub:
4. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, mustard powder, and cayenne.
5. Coat the outside of the ham in a light coating of mustard as the binder then rub this mixture generously over the entire surface of the ham.

1. Prepare the Pineapple and Orange Juice Glaze:
2. In a saucepan over medium heat, combine pineapple juice, orange juice, brown sugar, honey, water, Dijon mustard, and spices. Simmer until the glaze thickens slightly, then remove from heat and allow it to cool.

Smoking Instructions

1. Preheat the Smoker:

Preheat your smoker or gas grill to a temperature range of 225-250°F (107-121°C).

2. Add Smoke Flavor: 

Add your wood chunks to the smoker for that irresistible smoky flavor. I love applewood here

3. Place the Ham:

Place the prepared ham on the grates, flat side down, inside an aluminum pan or roasting pan to catch delicious ham juices. Let it smoke for at least an hour before spraying the outside of the ham to build the bark and prevent drying (every 45-60 minutes). 

4. Smoke Away:

Smoke the ham for approximately 3-4 hours, or until the internal temperature reaches 160-165°F (71-74°C). Use a probe thermometer to monitor the temperature. 

5. Glaze It:

Increase the grill temperature to 300-325 F. Pour the prepared glaze over the top of the ham and cover it tightly with heavy-duty foil. Continue to smoke the ham for another 2-3 hours. During the last hour of smoking, brush the ham with the pineapple and orange juice glaze every 20 minutes for a flavorful finish.

6. Probe Tender:

The ham is ready when it’s probe-tender, meaning it offers little resistance when pierced with a sharp knife or meat thermometer. My ham pulled around 203 F. 

7. Rest and Shred:

Remove the smoked ham from the smoker, tent it with aluminum foil, and let it rest for at least an hour. I always prefer to let my BBQ rest inside a cooler to stay hot and finish carry-over cooking. 

Once rested, shred the ham into smaller pieces, pulling it apart with two forks or your hands, removing any larger pieces of fat and bone. Place on a platter and serve with the glaze over top. 

How To Use Leftover Shredded Ham:

Using leftover shredded ham is not only convenient but also a flavorful way to create new meals. Whether you have remnants from a holiday ham or the remains of a smoked pulled ham, there are plenty of creative ways to make the most of it.

• Soups- Save the bone after you shred the ham and toss the bones and leftovers into a homemade pea soup or navy bean soup. 
• Pulled Ham Sandwiches or Sliders- Make a classic ham sandwich piled up with shredded lettuce and yellow mustard on your favorite toasted bread. 
• Old Fashioned Ham Salad- This was an absolute favorite of mine growing up and we ate it regularly. Give it a try! 
• Bowls- Build a bowl with your favorite grains, beans, and cooked veggies. I love adding it to these slow cooker pinto beans too.

Frequently Asked Questions

More Recipes To Try:

Grilled Ham Steak Recipe

Smoked Pork Butt Recipe

Low Carb Holiday Ham Recipe