This easy Smoked Pulled Ham takes a bone-in ham and cooks it low and slow until it's tender enough to shred, with a light bark on the outside and rich smoky flavor throughout. It looks impressive but is mostly hands-off once it's on the smoker. Perfect for feeding a crowd, it's also great piled onto sandwiches or sliders.
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Love ham? Try my Double Smoked Ham, and learn how to heat a fully cooked ham, too.
This pulled smoked ham is a staple in my house for Easter, Christmas, and even summer BBQs. I often cook it alongside Smoked Asparagus and Smoked Mashed Potatoes for a complete meal, leaving my oven free to prepare extra sides or desserts like my White Chocolate Chip Mini Egg Cookies.
All you need is a handful of ingredients and a few simple steps to create unbelievably tender shredded ham. You may never go back to baked ham again! And if you have leftovers, use them in this Ham and Swiss Breakfast Bake.
Recipe at a Glance
- Prep Time: 10 minutes.
- Minimal Ingredients: 8 simple ingredients.
- Taste and Texture: Fall-apart tender, smoky, slightly sweet with crispy edges.
- Versatile: Great for sandwiches, tacos, casseroles, soups, and more.
- Great for a Crowd: Feeds 10-16.
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Ingredients You'll Need
- Ham. Use a bone-in, unsliced ham. Don't use a spiral-cut ham as it will dry out and won't shred properly.
- Yellow Mustard. Acts as a binder so the seasonings stick. You don't taste it!
- Pineapple Juice. Adds moisture, preventing the ham from becoming dry, and helps create a sweet, caramelized crust.
- Spice Rub. Brown sugar, paprika, garlic powder, onion powder, and black pepper. Or, substitute my Homemade Pork Rub.
See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.
How to Make Smoked Pulled Ham
Prep the smoker. Preheat your smoker or pellet grill to 250°F.
Season the ham. Rinse the ham under cold water to remove excess salt. Then, pat it dry with paper towels, and use a sharp knife to score a diamond pattern across the entire surface of the ham. Coat the ham evenly with yellow mustard, followed by the spice rub.
Smoke the ham. Place the ham directly on the grill grate, and insert a thermometer probe into the thickest part. Smoke the ham until the internal temperature reaches 160-165°F and the outside has darkened with a light bark.
Finish the ham. Transfer the ham to a disposable aluminum pan, and pour the pineapple juice around it. (Don't pour it directly over the top or you'll wash off the seasoning.) Cover the ham with aluminum foil, and continue cooking at 300°F until the internal temperature reaches a target temperature between 200-205°F.
Rest and shred. Transfer the ham to a baking sheet, and let it rest at room temperature. Then, remove the bone, and shred the meat with two forks or meat claws. Discard any chunks of fat, and toss with a small amount of the pan juices, if desired. Enjoy warm!
Jeri's Top Tips
- Don't skip rinsing the ham: Since ham is pre-cured, it can be very salty. Giving it a quick rinse and patting it dry helps balance the flavor without affecting the texture.
- Adjust the cook time: The exact smoking time may vary depending on the size of your ham. Continue to cook until the internal temperature reaches 200-205°F and the pork is easy to shred with a fork.
- Rest before serving: This lets the natural juices redistribute, keeping the ham tender and moist.
- Use a light hand with the pan juices: The pan juices can be salty. Add a small amount back after shredding, and taste before adding more if you want the meat moister.
- Use the right wood pellets: Different pellets will impact the taste of your ham. Apple or cherry will give you a mild, slightly sweet taste, while hickory will give it a stronger, classic BBQ flavor. Both taste great!
Pulled Ham Sandwiches (Easy Serving Idea)
Pile this smoked pulled ham onto soft buns and you've got one of the easiest sandwiches you'll ever throw together. The meat is juicy, slightly smoky, and already packed with flavor, so it doesn't need much. For a simple pulled ham sandwich, try:
- Soft sourdough buns, Air Buns, or Soft Hamburger Buns
- A spoonful of the warm, shredded ham
- My Miracle Whip Coleslaw for crunch
- Refrigerator Sweet Dill Pickles, Refrigerator Bread and Butter Pickles, or Quick Pickled Red Onions for a little bite.
If you like it saucy, add a light drizzle of BBQ sauce - but honestly, I think it's just as delicious without it.
More Serving Suggestions
I typically serve my smoked pulled ham as a main course alongside some of my favorite side dishes for baked ham, such as Crispy Oven Roasted Brussels Sprouts, Smoked Green Bean Casserole, Spinach Strawberry Walnut Salad with Feta, and Easy Sourdough Stuffing.
I also love using leftovers in my Instant Pot Ham and Potato Soup, Instant Pot Scalloped Potatoes and Ham, Creamy Split Pea Soup with Ham, and my Oven-Baked Western Omelet Casserole.
How to Store and Reheat
- Refrigerator: Store cooled shredded ham in an airtight container in the fridge for up to 4 days.
- Reheat: Enjoy leftover smoked pulled ham cold from the fridge. Or, warm it gently in the microwave in 30-second increments or covered in the oven at 275°F with a splash of pineapple juice, apple juice, or chicken broth to keep it moist.
- Freezer: Leftover smoked pulled ham will keep fresh in the freezer for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight when ready to eat.
FAQs
Plan to allow for about 1 to 1 ½ hours per pound when smoking at 250°F. Keep in mind that this is a guideline. The exact timing can vary based on your smoker, airflow, and the size and shape of the ham.
Yes, precooked ham is the best option for smoked pulled ham. The goal isn't to cook the ham from raw but to slowly bring up the internal temperature while adding flavor and breaking down the meat so it shreds easily.
More Main Courses You May Like
- Smoked Turkey Roast - Juicy, smoky, and dripping with wood-fired BBQ flavor.
- Pellet Grill Smoked Brisket - Foolproof and full of smoky flavor.
- Smoked Prime Rib Roast - Savory, herbaceous, and tender with a restaurant-level crust.
- Smoked Beef Tenderloin - Juicy and tender with a fantastic crust.
Printable Recipe
Smoked Pulled Ham
Ingredients
For the Ham
- 1 bone-in ham (6-8 pounds, unsliced; picnic or fully cooked)
- 2 tablespoons yellow mustard
- 1½ cups pineapple juice
For the Rub
- 2 tablespoons brown sugar
- ½ tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
Instructions
- Preheat your smoker or pellet grill to 250°F.
- Rinse the ham under cold water to remove excess surface salt, then pat it completely dry with paper towels. Score the surface in a diamond pattern about ¼-inch deep, spacing the cuts about 1 to 1½ inches apart.
- Coat the ham evenly with yellow mustard. In a small bowl, mix the rub ingredients, then apply the rub on all sides, pressing it in so it sticks.
- Place the ham directly on the grill grates and insert a temperature probe into the thickest part. Smoke for 3½ to 4 hours, or until the internal temperature reaches 160-165°F and the outside has darkened with a light bark.
- Transfer the ham to a disposable foil pan. Pour the pineapple juice around the ham (not directly on top), then cover tightly with foil.
- Increase the smoker temperature to 300°F and continue cooking for about 2 hours, or until the internal temperature reaches 200-205°F and the ham is very tender and shreds easily with a fork.
- Carefully remove the ham from the pan and place it on a baking sheet. Let it rest for 20-30 minutes.
- Remove the bone and shred the ham using two forks or meat claws. Remove and discard any large pieces of fat. Add a small amount of the pan juices if desired, then serve immediately. Serve on buns, in sandwiches, or pile it onto nachos or tacos.
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Notes
- Ham. Use a bone-in, unsliced ham. Don't use a spiral-cut ham as it will dry out and won't shred properly.
- Salt. Do not add salt to the rub. Ham is already cured and naturally salty. Rinsing helps balance the final flavor.
- Temperature. Use a probe thermometer for accuracy. Smoke to 160-165°F, then finish covered at 300°F until 200-205°F for easy shredding.
- Juices. The pan juices can be salty. Add a small amount back after shredding and taste before adding more if you want the meat moister.
- Wood Pellets. Apple, cherry, or hickory wood all work well with ham.
- Leftovers. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of pineapple juice, apple juice, or chicken broth to keep it moist.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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