Smoked Pulled Ham with an Apricot Glaze
On March 18, 2021 (Updated October 24, 2023)
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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
- 1 8-10 pound whole picnic ham, bone in
- 1 Tablespoon olive oil
- 2 Tablespoons Sweet Rub
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.
Approx how long does it take for the braising step? I know it’s going to vary but just need to work back to a start time. Thanks!
Did this for Easter alongside the HGH Spiral Ham. Family preferred this pulled version. My ham released a bunch of liquid during the braising
I was wondering if there would be any difference between using a cured ham vs a fresh ham? I have both in my freezer that I would like to get used up . Also, what would be a good substitute for the apricot?
Question – Gonna try this this weekend. Planning on finishing in the oven as it’s going to be 25 degrees and if it’s just braising think I’d rather do indoors rather than burning pellets to keep at 300 degrees. My real question is did you do anything with the residual juices from the initial cook on the sheet pan – what about adding that in with the braising liquid – or do you want a cleaner taste from just your mixture?
Great recipe. New Christmas dinner tradition for the fam.
Loved this. I’ve done it on my BGE and it was amazing. Husband bought me a Traeger, so trying it today. I use jalapeño jam instead of apricot for extra spice. But I love your sweet rub and it’s the go to!
Really great way to do ham. Now that I have tried this I can never do ham any other way. The Apricot glaze is just fantastic.
This was excellent…won’t be making ham any other way. Used a cranberry jalapeño jelly instead of the apricot because that’s what I had on hand. Smoked it on Friday and did the braising on Sunday for Easter. Took 6 hours to get it to 205 in the oven because it came from the fridge but I started it early in anticipation of the longer cook time. Everybody raved about it.
About how long did the smoking portion take? I think I’m going to try this for Mothers Day and will smoke on Saturday, then do the oven part on Sunday…thanks!
I just made this a day ahead for Easter dinner tomorrow, but I can’t stop eating it! It is the best ham I’ve ever tasted! I will never make a ham any other way now. I followed your exact instructions and made no changes. Thank you for sharing this great recipe!
is this ham cooked or uncooked before you put it smoker? i don’t know that i’ve ever seen an uncooked ham in a store.
It’s fully cooked