Smoked Pulled Ham

Oct 25, 2023 • Tom Jackson

You’ll pig out with Chef Tom’s Smoked Pulled Ham. This pulled perfection is an innovative twist to the slow smoking of ham, reminiscent of the process used for pork shoulder. It promises to be an experience unlike any other, allowing you to effortlessly shred ham with your fingertips and serve it to a hungry crowd.

Smoked Pulled Ham

Tom Jackson

Rated 4.0 stars by 80 users

Cuisine

American

Servings

20

Prep Time

5 minutes

Cook Time

12 hours 5 minutes

Calories

192

You’ll pig out with Chef Tom’s Smoked Pulled Ham. This pulled perfection is an innovative twist to the slow smoking of ham, reminiscent of the process used for pork shoulder. It promises to be an experience unlike any other, allowing you to effortlessly shred ham with your fingertips and serve it to a hungry crowd.

Ingredients

7-8 lb bone-in (unsliced) Smoked Ham
Yoder Smokers Pork Rub
6 fl oz (3/4 cup) pineapple juice
4 tbsp Cattleman’s Grill Pit Fire Hot Sauce, divided
Firebug Mild Grillin’ Sauce

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Directions

Preheat your Yoder Smokers YS480s Pellet Grill to 190ºF, set up for smoking.
Slather your ham with about two tablespoons Cattleman’s Grill Pit Fire Hot Sauce. Season lightly with Yoder Smokers Pork Rub.
Place the ham on the second shelf of the smoker and let smoke overnight (8-10 hours).
Remove the ham from the smoker and place on top of two sheets of heavy duty foil. Turn up the edges of the foil, then pour the pineapple juice and remaining two tablespoons Cattleman’s Grill Pit Fire Hot Sauce over the ham. Wrap tightly in the sheets of foil. Return to the smoker.
Increase the grill temperature to 300ºF and continue cooking the ham until the internal temperature reaches 205ºF-210ºF. Open the foil and glaze the ham with Firebug Mild Grillin’ Sauce. Close the foil back up and let rest in a warm place (in a cooler wrapped in towels) for at least 30 minutes.
Shred the ham by hand or with bear claws. Discard the bones. Drizzle with more Firebug Mild Grillin’ Sauce, to taste.

Recipe Note

Other Recipes You Might Enjoy:

Boston Butt Pork Shoulder

Dr Pepper Glazed Ham

Recipe Highlights and Insights:

Can the braising liquid be substituted?

Yes, you can use any liquid, just make sure you use at least 12-14oz. You can use beer, broth or other juices.

What’s wrong if it’s not shredding?

A couple of things could be happening at this point. The first is the meat didn’t rest long enough or it did not cook long enough. Once the meat is rested, it will relax and the juices will redistribute.

Does a bone-in or bone-out ham work better for shredding?

Hands down, a bone-in ham is the better choice for shredding. That is also a good test for knowing when it’s ready to shred. If the bone is literally falling out, it’s the perfect temperature to shred. The fat and muscle structure around a shank or butt ham allows the meat to shred easily. Another plus to using a bone-in ham is the roasted ham bone that can be used to make stock.

Spiral cut ham or not?

Use an uncut ham. Pre-slicing might seem like a time saver for shredding ham, but it’s unnecessary. Pieces of the ham can prematurely fall off, exposing more of the middle of the ham. This ultimately will dry it out. Plus, the shredding pieces will be inconsistent in texture. Sticking with an uncut ham helps to ensure moisture from edge to edge.

How to rest meat after cooking

It’s best to think of resting meat as a time to relax the meat while keeping it insulated and temperature controlled. Having the temperature change dramatically once it's off the grill, smoker, or oven may not give the result that is wanted. It’s best to always wrap the meat in foil to rest it. And, then take it a step further by placing it in a cooler with towels to help trap the heat and moisture. Plus, the towels can help protect the cooler from the hot meat.