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.

WHAT YOU'LL LOVE

Shreds with your hands, no shredder needed. The overnight low-and-slow smoke breaks the ham down so completely you can pull it apart bare-handed once it rests.
One ham, one bone, endless stock potential. Sticking with bone-in means you get a roasted ham bone afterward for soup or stock — nothing wasted.
Double-glazed for a sweet-heat finish. Pit Fire Hot Sauce goes on before the smoke and again in the foil pouch, then Firebug Mild Grillin' Sauce glazes it at the end — layered flavor, not a single coat.
Uncut ham stays juicier, edge to edge. Skipping the spiral-cut version keeps moisture locked in instead of drying out at every pre-sliced seam.

Smoked Pulled Ham

Tom Jackson

Rated 4.2 stars by 161 users

Cuisine

American

Servings

20

Prep Time

5 minutes

Cook Time

12 hours 5 minutes

Calories

192

Get ready to indulge in a smoky, savory masterpiece with Chef Tom’s Smoked Pulled Ham. This mouthwatering dish takes a creative twist on traditional smoked ham, borrowing the slow-smoking technique typically reserved for pork shoulder to achieve unmatched tenderness and flavor. The result? A juicy, pull-apart ham that practically melts in your hands, making it effortless to shred and serve to a hungry crowd. Whether you're firing up the outdoor kitchen for a backyard gathering, putting together a holiday feast, or simply craving something deliciously different, this recipe guarantees an unforgettable barbecue experience with every bite.

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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

Recipe FAQ

Can I substitute the braising liquid?
Yes — any liquid works as long as you use at least 12–14 oz. Beer, broth, or other juices are all good substitutes for the pineapple juice.

Why isn't my ham shredding easily?
It likely needs more rest time, more cook time, or both. Once properly rested, the meat relaxes and the juices redistribute, making it much easier to pull apart.

Does bone-in or boneless work better for shredding?
Bone-in is the clear winner. When the bone pulls out easily, that's your cue it's ready to shred, and the fat and muscle structure around the bone helps the meat pull apart cleanly.

Should I use a spiral-cut ham instead?
No — stick with an uncut ham. Pre-sliced hams lose pieces early, dry out faster, and shred unevenly. An uncut ham holds moisture edge to edge.

What's the best way to rest the ham after cooking?
Wrap it tightly in foil, then set it in a cooler lined with towels. This traps heat and moisture so the meat relaxes evenly instead of cooling too fast.

How indoor-friendly is this recipe?
2 out of 5 — can be done inside, loses key flavor. You could finish this in an oven, but the overnight smoke that defines the dish can't be replicated indoors.

Recipe Highlights

Low-and-slow overnight smoke: Direction Step 3 has the ham smoking at 190°F for 8–10 hours before it ever sees higher heat — this long, gentle stretch is what makes the meat shreddable by hand later.
Double application of Pit Fire Hot Sauce: Step 2 slathers it on before smoking, then Step 4 adds more inside the foil pouch with pineapple juice — building heat and moisture in two stages instead of one.
Foil-wrapped braise to finish: Step 5 bumps the grill to 300°F and braises the foil-wrapped ham in its own pineapple-hot sauce liquid until it hits 205–210°F internal, which is well past standard doneness and squarely in shreddable territory.
Rest before you shred: Step 5 also calls for a 30-minute rest in a towel-lined cooler before Step 6's shredding — skipping this is the most common reason a ham won't pull apart cleanly.