Smoked Pulled Ham will seriously change the way you think about ham! You might never go back to spiral-sliced again! I've tested this on my huge family for years, and it's been a hit with kids and adults alike. Plus, I am sharing my top make-ahead tips plus a crazy good glaze that takes this ham over the top!
Juicy, smoky, and fall apart tender, this shredded ham recipe is just one of the tasty recipes in our Easter recipes collection, plus sides and desserts to make your meal memorable!
Smoked pulled ham is hands-down the ultimate way to enjoy ham! Even the ham-haters in the family have been completely won over! After 40+ years of eating (and obsessing over) ham, I knew I had to try my own version after seeing it on Instagram. This method (and ham glaze!) is next-level!
I went straight for my go-to sweet rub from Hey Grill Hey, which I have been using for years, so I knew it would deliver. Then I tested whether scoring the ham was worth it, and trust me, it is totally worth the effort. It lets the rub sink deep into every bite!
Next up, it was time to perfect the glaze. We already have a Three Ingredient Ham Glaze and a Pineapple Brown Sugar Ham Glaze, but I wanted one with spiced rum - and it did not disappoint! The final result? A smoky, flavorful pulled ham that is the best I've ever had. A perfect Thanksgiving recipe, although great for Christmas too!
Why this is the best ham you have ever had
- Unbelievable flavor: In the smoke, in the rub, and in the glaze - both all over the top and mixed in with the juices at the end.
- Texture: The shredded ham feels more like a pulled pork. Sometimes sliced hams can be a bit tough but this one get cooked until it is fall-apart tender.
- Make-ahead friendly: This one is a game changer! Easter morning always involves going to church and so it is really hard to cook a big piece of meat on that day and still serve it up. And Thanksgiving has so many dishes to make along with Christmas being so busy. This is the answer.
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Smoked pulled ham ingredients
These are mostly pantry ingredients, except for the ham and the spiced rum. Check out all the notes below - each ingredient was chosen to make sure this ham is unforgettable.
- Ham: Look for a bone-in shank ham - it should just be labeled "shank". If you are unsure see the section below on what to look for. My local grocery store carries these year-round. If yours does not, the butcher should be able to order one for you.
- Brown sugar: Light brown sugar is our preference because it isn't too strong, but feel free to use dark brown sugar if you want an even deeper flavor.
- Spiced rum: This is the secret ingredient to this glaze! Don't skip it! It really makes the flavor the best ever.
- Butter: Adds richness and brings the glaze together.
- Mustard: Stone ground mustard cuts a bit of the sweetness and adds a subtle tang.
- Cornstarch: Thickens the sauce so that it coats the entire surface of the ham.
- Apple juice: Gives a subtle fruity sweetness that pairs well with the ham.
- Spices: Used in both the rub and the glaze make sure every bite is flavorful.
- Ground mustard
- Cinnamon
- Nutmeg
- Onion powder
- Garlic powder
- Smoked paprika
- Cloves
- Wood chunks or pellets: Ok, this technically isn't an ingredient, but you will need whatever it is that your equipment uses for fuel. I like apple wood best because it has a nice mellow smoke that pairs well with pork, but cherry is nice as well. If you use hickory or mesquite, it might be a little overpowering so go light with those.
Helpful kitchen tools
How to make a smoked pulled ham
Smoking a big piece of meat is definitely a labor of love, so we want to make sure that you nail it every time. Just follow along step-by-step, and you'll end up with a smoky, salty, sweet shredded ham that is well worth the effort.
Remove the ham from the plastic packaging and rinse it off under cool water. Pat dry with paper towels.
Place the ham on a cutting board and use a sharp knife to score the fat cap, cutting diagonal lines about ½ inch deep and 1-1 ½ inches apart. It will create a diamond pattern on the surface. This will help seasonings get down into the meat.
Mix together the ingredients for the rub. Set aside.
Take the mustard and rub a thin layer all over the ham. It will act as a binder to hold the rub on. Sprinkle the rub all over, using a clean hand to press it into the surface. Some of the rub will fall off, but you can gather it up in your hands and rub it on the face of the ham.
Tip: Since this part is so messy, I like to do it on a cutting board.
Place the ham on a foil-lined baking sheet and place in a smoker for 3-4 hours set to 225ºF until the ham reaches an internal temperature of 165ºF.
Important: Keep the temperature steady. If it spikes, the outside will burn before the inside is tender. Low and slow is key!
While the ham is smoking, make the glaze by putting all the ingredients in a small sauce pan and allowing them to thicken. For more details, see Spiced Rum Ham Glaze.
Once thickened, place three tablespoons aside in a medium-sized bowl. It will be used after shredding the ham to add more flavor.
When the ham reaches 165ºF internal temperature, use a brush to apply the glaze across the whole ham - you should use all of it. Continue smoking and brushing with the juices every 45 minutes until the ham reaches 205º internally. It will probably take 4-6 hours more depending on the size of your ham.
Tip: The thermometer should go in like a hot knife in butter. If there is any resistance, give it more time.
Once the ham is removed from the smoker, pour any juices that have accumulated into the bowl with the reserved glaze.
Let the ham rest, loosely covered with foil, for 1 hour before shredding. This step is crucial for juicy, tender meat.
Using clean hands, pull the meat apart, throwing out any bones or large pieces of fat. As you shred the meat, place it into a 9x13 pan. Once all the meat is off the bone, take the glaze/juices mixture and pour it over the top and gently mix it all together. This final mix is to ensure that each piece is juicy and loaded with flavor.
Hint: Getting the right texture for shredding this ham will require that it reaches 205º of internal temperature, but also the meat should be falling off the bone. If both of those things are not in play then the meat may not be as soft and tender as it should be. Allow it to cook until it is super tender.
How to choose the right ham for pulled ham
Choosing the correct type of ham is the first step in getting a tender and flavorful final product. This method will not work with spiral cut hams, boneless hams, or ham steaks. Preferably, you are looking for a shank ham that is the shape of the one in the photos above.
Make-ahead instructions
One of the best parts of this recipe is that can be made ahead and reheated without losing any of the yumminess. I have done this several times both smoking the day before and freezing before thawing and reheating.
Refrigerate: If using in the next two days, after shredding and adding in about a ½ cup of the glaze/juices mix, cover the pan tightly and place it in the fridge. Place the rest of the glaze and juice in an airtight container in the fridge.
Freezer: Up to three months ahead, shred the ham and add in ½ cup of the juice and glaze mixture. Place the rest of the mixture in a freezable container. Cover the pan tightly with plastic wrap and foil. You want it to be as airtight as possible to maintain freshness the longest. Place in the freezer. When it is time to use, allow to thaw for 2-3 days in the refrigerator.
Reheat: A couple hours before serving, pour a couple more tablespoons of the mixture over the meat and place the covered pan in the oven at 225 degrees for about 1.5 hours. Then add a bit more of the juices (enough to make it moist but not soggy) and serve warm.
FAQs
Place any leftovers is an airtight container and refrigerate for up to 5 days.
To reheat a small portion, add a splash of water to skillet, cover, and warm gently over low heat until hot.
The difference between smoked ham and pulled pork is the piece of meat they start with. Ham is an already cured product that usually has a slight smoky flavor while pulled pork starts with raw pork with a bit of a more mild finish.
No. Pulled ham will not work with a spiral sliced ham. For a great recipe using spiral ham see Ham In A Roaster.
Tips & tricks
- After smoking it will look burned. That's normal- it is just the fat cap, and you won't be keeping that part anyways.
- The ham needs to be both 205º and falling apart easily. Look for both of those and this ham will be perfectly tender.
More recipes
Looking for other recipes like this? Try these:
Recipe
Smoked Pulled Ham Recipe
Equipment
- smoker Plus apple or cherry for smoking.
- pastry brush
Ingredients
- 8-10 pound shank ham see note below
Rub
- 2 tablespoon brown sugar packed
- 1 ½ teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- ½ teaspoon ground mustard powder
- ¼ teaspoon cayenne pepper
- stone ground or dijon mustard for coating the ham
Glaze
- ½ cup apple juice
- ½ cup brown sugar packed
- ¼ cup spiced rum
- 2 tablespoon cornstarch
- 1 tablespoon butter
- 1 ½ teaspoons stone ground mustard or dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon paprika
- ⅛ teaspoon nutmeg
- pinch teaspoon cloves
Instructions
- This recipe isn't hard, but it does have a few steps. To make sure your time is well spent, read through the entire recipe card before you start, including the notes below. A quick read-through will make the whole process go smoothly!
- Start by rinsing the ham under cold water, then pat dry with paper towels. Place it on a large cutting board and use a sharp knife to score the fat cap, cutting about ½ inch deep in diagonal lines about a 1-1 ½ inches apart.
- Set the smoker to 225º with apple or cherry wood. If you want a more intense smoke flavor, toss in a little bit of hickory. If too much is used it will overpower the glaze.
- In a small bowl, combine all the dry rub ingredients and mix well.
- Rub the ham with a very thin layer of mustard. Then liberally sprinkle the rub on the ham, starting with the sides and pressing it into the mustard so that it sticks. Whatever falls off onto the cutting board is what I use to rub on the face of the ham. This is a little messy, so use a large cutting board.
- Smoke Ham (Round 1): Place ham on a foil-lined baking sheet. Place in smoker for 3-4 hours or until the ham reaches 165℉.
- While the meat is smoking, make the glaze and reserve 3 tablespoons in a separate medium bowl. Once the ham reaches 165℉, use a silicone brush to cover the ham evenly in the glaze. You should use all of it. Then baste with juices every 30-45 minutes until ham reaches 205℉ degrees, which took about 5-6 hours for our 11 lb ham. You want it to easily shred. When you stick the thermometer in, it should be very easy, like a hot knife in butter.
- Once the ham is done smoking, pour off any juices into the bowl with the reserved glaze. Allow the ham to rest lightly covered with foil for 1 hour.
- After resting, use your hands to shred the ham, discarding the outer blackened fat cap, any large pieces of fat, or connective tissue. Place the shredded meat in a 9x13 baking dish. Once fully shredded, pour over some of the glaze/juice mixture and mix together well. Serve warm.
Notes
- After smoking it will look burned. That's normal- it is just the fat cap, and you won't be keeping that part anyways.
- The ham needs to be both 205º and falling apart easily. Look for both of those and this ham will be perfectly tender.
- Choose a shank ham for this recipe. If you are not sure, see the post for clarification.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
So flavorful! A great make-ahead recipe for the busy holidays!