Smoked Pulled Ham
Today we are smoking up a fully cooked ham. This is an excellent way to add flavor to an already delicious ham. Usually I just post cook my ham to get some extra smoke flavor, but this time we are taking the temperature to appx 200 degrees where we can actually pull the ham. If you've never tried pulled ham before, now is the time! Sound good? Lets get started...
YouTube Instructional: https://youtu.be/OmV-mN0LFfE
Ingredients:
Fully Cooked Non-Spiraled Ham (bone in)
Yellow Mustard
Apple Cider Vinegar
Honey
Butter
Step 1: Cut a cross pattern into the Ham
To increase surface area of our rub and glaze, cut a cross pattern into the round side of the Ham. Lines about 1 inch apart
Step 2: Apply Binder and Dry Rub
Coat the exterior of the Ham with a binder of your choice. For this Ham I am using standard yellow mustard.
After applying your binder, coat the entire exterior of the ham with our dry rub. Im using my honey bbq rub and I highly recommend it for this ham!
Step 3: Smoke at 250
Smoke at 250 for appx 5 hours or until appx 160 degrees
At around 2-3 hours, begin checking if its starting to dry out. If so Im spritzing with apple cider vinegar
Step 4: Wrap the pork and continue to smoke
At this point we want to move the ham to a tin foil tray.
First, add a bit of your apple cider vinegar to get some more moisture in the wrap.
Then Coat the entire ham in honey and then add some butter pallets on top.
Tightly cover the tray with tin foil, and return to the smoker.
Continue to smoke to appx 195-203 degrees
Step 5: Rest and Pull the Ham
I like to let my pulled meats rest for at least 30min to an hour before shredding.
Then, carefully shred the meat (because it will be hot!)
I like these on sliders with some ranch dressing!
Enjoy!
