Smoked Pulled Ham Recipe: Tender, Smoky, and Ready to Shred
Learn how this smoked pulled ham recipe takes a bone-in ham and transforms it into tender and flavorful meat perfect for any occasion.
Smoked Pulled Ham Recipe: Tender, Smoky, and Ready to Shred
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
BBQ
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
16
Prep Time
15 minutes
Cook Time
12 hours
Calories
320
A smoked pulled ham doesn’t need a holiday to land on the table. This smoked pulled ham recipe takes a bone-in ham, hits it with sweet seasoning, and smokes it low and slow until the meat practically falls apart on its own.
Most store-bought hams are already smoked and cured, which means the heavy lifting is done before you even fire up the smoker. The second round of smoke adds a deeper bark, richer flavor, and a tenderness you can’t get from an oven alone. Braise it with pineapple nectar and brown sugar, pull it apart, and you’ve got a smoked pulled ham that works for Sunday dinner, game day sliders, or a backyard cookout.
Ingredients
A great smoked pulled ham recipe starts with a quality bone-in ham and a few simple ingredients:
-
1 8–10-lb. bone-in smoked ham (not spiral-cut)
-
Your favorite sweet BBQ seasoning (a hickory- or brown-sugar blend works well here)
-
6 oz. pineapple nectar
-
3 Tbsp. brown sugar
Tools:
-
Half-size disposable steam pan
-
Heavy-duty aluminum foil
-
Instant-read thermometer
-
Insulated gloves for pulling
- A clean, sharp kitchen knife
Directions
This smoked pulled ham recipe is a two-phase cook: smoke first for bark and flavor, then braise to break the meat down until it shreds with zero effort.
Prep and Season the Smoked Pulled Ham
Take the ham out of the package and leave it wet. The liquid from the package helps the seasoning stick, and that’s how you build a great bark. The ham is already salty from the cure, so a sweet seasoning gives you the right balance.
- Season the entire surface generously. Use a sharp, clean knife to score the outside of the ham in a crosshatch pattern, cutting about a quarter-inch deep. This lets the seasoning and smoke penetrate deeper into the meat.
Let the seasoning set for at least 15 minutes before the ham hits the smoker.
Smoke the Ham Low and Slow
Set your smoker to 195°F for a long, overnight cook with maximum smoke flavor. Hickory, pecan, maple, or fruit wood all pair well with ham. Place the ham directly on the grill grate.
Smoke until the ham reaches an internal temperature of 165°F. At 195°F, this takes roughly eight to 10 hours. If you’re short on time, bump the smoker to 250°F and you’ll hit 165°F in about four hours. The lower temperature gives you better bark and deeper smoke flavor, so go slow if you can.
Braise the Smoked Pulled Ham Until Tender
Once the ham hits 165°F and the bark looks right, pull it off the smoker. Place it in a half-size disposable steam pan and pour the pineapple nectar into the bottom of the pan. Sprinkle the brown sugar over the top of the ham.
Cover the pan tightly with heavy-duty foil. Increase the smoker temperature to 300°F and return the ham to the grate.
Cook until the internal temperature reaches 203°F and the meat feels tender when probed. The probe should slide in with almost no resistance.
Pull and Serve the Smoked Ham
Remove the ham from the smoker and take off the foil. Lift the ham out of the pan and set it on a cutting board, keeping all the liquid in the pan.
- Using insulated gloves, pull and shred the ham apart. Use a sharp kitchen knife to trim away any large chunks of fat or connective tissue as you go.
Pour the braising liquid back over the shredded meat and toss to combine. Taste as you go and adjust until the sweetness and salt are where you want them.
Pile the smoked pulled ham onto sweet rolls, slider buns, or serve it straight on the plate.
Recipe Note
Chef’s Tips for the Best Smoked Pulled Ham
The difference between dry, forgettable ham and a smoked pulled ham recipe your guests talk about for weeks comes down to a few details:
- Don’t pat the ham dry. That liquid from the package is your friend. It gives the seasoning a tacky surface to grab onto, which builds a better bark during the smoke.
- Go sweet on the seasoning. The ham is already cured and salty. A sweet rub brings balance. If your seasoning has a lot of salt, use a lighter hand.
- Low and slow wins. Smoking at 195°F overnight gives you the deepest smoke flavor and the best bark. The four-hour shortcut at 250°F works in a pinch, but you’ll notice the difference.
- Don’t skip the braise. The pineapple nectar and brown sugar do more than add sweetness. They create a braising liquid that keeps the ham moist as it pushes past 200°F. That’s what makes it pullable.
- Save every drop of liquid. The braising liquid is packed with flavor. Pour it back over the pulled meat and toss. A clean, sharp knife helps you break down any larger pieces so the liquid coats everything evenly.
A smoked pulled ham belongs in your regular rotation, not just on the holiday table. Fire up the smoker, let it ride overnight, and wake up to a house that smells like hickory and brown sugar. Once you’ve pulled your first batch, you won’t go back to slicing ham again.
