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Metal spoon in a bowl of smoked pulled ham.
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5 from 18 votes

Smoked Pulled Ham

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
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Smoked Pulled Ham
Servings: 16 people
Author: Susie Bulloch (heygrillhey.com)

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.

Video

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