Smoked Pulled Ham with an Apricot Glaze

25 reviews

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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 in a white, oval serving dish. Text overlay reads: Smoked Pulled Ham.

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!

Susie uses a paring knife to make score marks across the surface of a whole picnic ham.

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.

Seasoned whole ham on a metal baking dish on the grill grates of a pellet smoker.

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!

  1. 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!)
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Apricot glazed smoked ham in a disposable baking dish.

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!

Metal spoon in a bowl of smoked pulled ham.

Smoked Pulled Ham Recipe

 

Smoked Pulled Ham

By: Susie Bulloch (heygrillhey.com)
4.92 from 25 votes
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.
Prep Time15 minutes
Cook Time12 hours
Resting Time30 minutes
Total Time12 hours 45 minutes
Servings16 people

Video

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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

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

Calories: 582kcal | Carbohydrates: 7g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 2876mg | Potassium: 690mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating




Reader Reviews

91 Reviews

  1. Daniel Edwards says:

    I made this and it turned out perfect. I had a huge ham and had to add some time on but it was delicious. It was too time consuming for me even though it turned out well.

  2. Tim says:

    How would you reheat this ham the next day? If I prepare it on a Friday for a Saturday afternoon meal, would I go ahead and shred once done and reheat or leave whole and reheat and shred on Saturday?

    1. Hey Grill Hey says:

      Ham is already cooked so you can just reheat it in the oven and then shred it.

  3. Rob says:

    Can I leave this wrapped in foil for a few hours and shred later at moms for dinner.

    1. Hey Grill Hey says:

      If you wrap it in foil and place in a cooler, it will stay warm for a few hours and you can shred when you’re ready.

      1. Rob says:

        Was a HUGE HIT. 17 pounder. 17+ hours.

  4. Ellen says:

    QUESTION – Step 4, when you put the covered ham back on the smoker, about how long does this take? There is no estimate in the recipe, it just says to cook to 200-205. For your 8-10 pound ham about how much longer did that take than the intial 6-7 hours of smoking? Thanks

    1. Hey Grill Hey says:

      2.5-3 hours is the average time, but cooking to temperature is always the most important thing with meats like ham.

  5. Sam says:

    Just tried this over Christmas holiday, only issue was smoker shutting down with 2 hours to go. Needless to say, got things fired back up in time. Ham did not shred as easily at 7 hours cook time but majority did shred. Put my own spin on base

  6. John Churchfield says:

    Hi Just made this today for Christmas Dinner it turned out great when my wife finished pulling it we mixed it with our favorite BBQ sauce we are having BBQ Ham sandwiches on my home made buns something different for this Christmas Tanks for you recipes

  7. Clark Johnson says:

    Wonderful recipe. Made it for Christmas Eve get together. What a hit. A “keeper” for sure. Some apricot preserves along with Sweet Baby Rays sweet and tangy. Followed the video. Thank You.

  8. Michele says:

    A picnic ham is impossible for me to find. I’m gonna try it with a bone in ham/shank portion, any one have luck trying it with this cut?

    1. Chris says:

      I’m having the same issue. Did you try it with a shank? How did it turn out?

  9. Kevin says:

    Followed the recipe closely, and it was a HUGE hit at Thanksgiving Dinner!!! People were asking to take some of the ham leftovers home, not the turkey. Thanks Hey Grill Hey!

  10. Greg says:

    Went to make this and took out a spiral sliced ham by mistake but it turned out good. Great recipe to start from and make it your own. I did a Dr.Pepper bbq glaze.Thank you for all the great recipes and tips.