Smoked Pulled Ham

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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.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 479kcal

Author: Jeri Walker

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.

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