Smoked Pulled Ham with an Apricot Glaze
On March 18, 2021 (Updated November 05, 2024)
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This Smoked Pulled Ham is ham is slow smoked and glazed with a tasty apricot jam/BBQ sauce combo for the most amazing bit of pork deliciousness you’ll ever have.
Smoked Pulled Ham
Pulled ham is the recipe you never knew you needed. And while you may be familiar with pulled pork, you may be wondering how to to get a similar result from a whole picnic ham.
I first heard about pulled ham from Caytlin McCleary of Cayts Meats and Meals. Cayt masterfully pulled off a pulled ham recipe, and I gotta tell ya, the results looked INCREDIBLE.
After seeing her creation, I knew I had to try this out and put my own spin on it. After all, salty ham shredded apart lends itself beautifully to eating it as-is, or sticking it in a sandwich or making some sliders for a neighborhood BBQ. Sounds like a winner in my book!
Smoked Picnic Ham Pulled Pork
Basically, what we’re doing here is following a similar process like we used for making pulled pork (from a pork shoulder), but we’re applying this to a picnic ham.
Make sure you purchase an uncut whole ham. You do NOT want a sliced or spiralized ham, as they will not shred. Aim for 8-10 pounds of ham with the bone in.
How to Make Smoked Pulled Ham
Here’s how to make this delicious ham. If you’re a visual learner, scroll down to the recipe card and check out my step-by-step instructional video!
- Score and season the ham. Make score marks across the entire surface of the ham (a sharp paring knife makes quick work of this). Drizzle the ham with olive oil then season the ham with my Best Sweet Rub. (Save yourself time making this rub from scratch by purchasing it directly from Hey Grill Hey!)
- Smoke. Smoke the seasoned ham in a smoker preheated to 225 degrees F for 6-7 hours. Target temperature for this smoke period is 165 degrees.
- Glaze and braise! Scroll to the recipe card for instructions on preparing the apricot glaze and adding the ham to a braise. Glaze the ham and add 1 cup of water to a disposable aluminum pan. Cover tightly with aluminum foil.
- Finish smoking. Increase the temperature on the smoker to 300 degrees F. Return the ham to the smoker, and continue to smoke until the internal temperature of the ham reaches 200-205 degrees F and the thermometer probe easily slides into the meat.
- Rest, shred, and serve.. Remove the ham from the smoker and allow it to rest for at least 30 minutes. Next up, grab some forks or meat shredder claws and pull that ham apart. Once your ham is shredded, get to it!
Make sure to smoke this ham to temperature as well as TEXTURE. You want your ham to be extremely tender, with the thermometer sliding into it like softened butter. Remember that every meat and every smoke will be slightly different, so plan for some variation in cooking time to get this ham juuuust right.
More Smoked Ham Recipes
Smoked ham is the most amazing way to cook ham. It’s my go-to on Easter, and it’s delicious for Sunday dinner. Try more of my Smoked Ham recipes below!
- Twice Smoked Ham with a Brown Sugar Glaze
- Bourbon Peach Glaze Double Smoked Ham
- Jalapeno Pomegranate Glazed Ham
Smoked Pulled Ham Recipe
Smoked Pulled Ham
Video
Ingredients
Braising Liquid
- 1 cup water
Pulled Ham Glaze
- 1 cup apricot preserves
- 1 cup Everything BBQ Sauce or your favorite ketchup-based BBQ sauce
Instructions
- Preheat the smoker. Preheat smoker to 225 degrees F.
- Prep and season the ham. Place the ham meat-side down on a large baking sheet. Using a paring knife, cut score marks across the entire surface of the ham about 1 inch apart and 1/2 inch deep in a diamond pattern. Drizzle the ham with the olive oil, using your hands to spread it across evenly. Season the outside of the ham with the sweet rub.
- Smoke the ham. Transfer the pan with the ham onto the grill grates. Close the lid and smoke the ham for about 6-7 hours, or until the internal temperature of the ham reads 165 degrees F.
- Prepare your glaze. In a medium saucepan, combine the apricot preserves and the Everything BBQ sauce. Turn the heat on your cooktop to medium-high and bring the glaze just to a boil, whisking constantly.
- Make the braise. Once your ham reaches 165 degrees F, carefully transfer it to a disposable aluminum pan. Pour 1 cup of water into the bottom of the pan and then pour the apricot BBQ glaze over the top of the ham. Cover the pan tightly with foil.
- Finish smoking. Increase the heat of your smoker (or preheat your oven) to 300 degrees F. Place the covered ham onto the grates, close the lid, and continue cooking the ham until the internal temperature reads at least 200 degrees and your thermometer probe slides into the meat like it is sliding into softened butter. You should feel very little resistance in the meat. My ham had to cook until it was about 205 degrees to feel this tender, so keep checking during this phase as every ham is different.
- Rest, shred, and serve. Remove the finished ham to a serving board and let rest for at least 30 minutes before shredding. Discard any bones or tough cartilage pieces. Pour any remaining juices from the braising pan over the shredded ham before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going crazy trying to figure this out. Are you sure the ham used in this video is a picnic ham? I’ve gone to four stores and scoured the internet and can’t find a precooked picnic ham, it’s always uncooked and looks nothing like the one used in this recipee/video.
Same here. Did you ever figure it out?
Tried this one a couple of times. The family loves it, the glaze is fantastic and so simple.
I’ve heard all the raves about pulled ham and I was finally able to try it…It was FANTASTIC!!I improvised a little in that I didn’t have any of Susie’s Everything BBQ Sauce on hand so I used her Maple Burbon Glaze (for ribs) as my BBQ sauce and added the apricot preserves to that. It was truly AMAZING! My family said that this would be our Go-To Ham recipe from now on! 🙂
can you suggest what to serve with it?
Can this be done in an oven or gas grill??
Absolutely! Follow the same recipe!
This was great!! I don’t love ham but I loved this ham!! My ham was smaller so I thought it would take less than the 6-7 to reach 160 but it took just as long and longer. I got antsy and placed it in the oven to finish as I was wanting to use my grill for something else. Goes to show how every cut of meat is different. Next time I’ll make sure the rub I use doesn’t have salt in it, found this just a tad salty, but still delicious!! Thanks for sharing!
8 hrs in on a 9 pounder and IT is at 155’. If I pull it at 165’ could I finish it glazed and wrapped to 200 IT tomorrow with good results?
I’m sure you could! I would keep it wrapped the whole time to finish.
I pineapple this thing out didn’t use water used pineapple juice I used pineapple preserves made pulled ham sandwich’s with coleslaw and banana peppers
That was an amazing twist on an Easter ham. Used pepper jelly since we didn’t have apricot.
Sounds delicious! Thanksnfor coming back and leaving a review!
Easter dinner!!!! OH MY!! Severed with homemade brioche -[insert choir of angels singing] I added ground cloves to the final rub. This is my go page for smoking, I’ve researched a number of them…. the Disney Turkey legs were outrageous BTW…and the cold smoked salmon!!!
Thanks Jerome! So happy you’ve found some recipes you enjoy. I appreciate you coming back and leaving such a great review. Happy Easter!