Our tender, incredible Smoked Pulled Ham Recipe, a dish that melds rich flavors with the slow-cooking technique of smoking. This recipe uses a savory dry rub and a unique braising liquid to infuse the ham with deep, complex flavors. Finished with a sweet and tangy apple jelly glaze, this smoked ham transitions from a simple cut of meat to a mouth-watering centerpiece perfect for any gathering or family meal. is a dish that combines the rich flavors of a double-smoked ham with the tangy sweetness of our apple glaze. This recipe uses a savory dry rub and a unique braising liquid to infuse the ham with deep, complex flavors. Finished with a sweet and tangy apple jelly glaze, this smoked ham transitions from a simple cut of meat to a mouth-watering centerpiece perfect for any gathering or family meal.
Smoked Pulled Ham
Once we got our pellet grills, hams were never the same. I love making hams for dinners and family gatherings. Not only does everyone love them, but they are so easy to make and work so well for leftovers!
It took me an embarrassingly large number of years before I started making pulled ham on our smokers, but now that I have I’m all the way into the “can’t stop won’t stop” territory. It is GIVING.
The process of making Smoked Pulled Ham involves several stages that contribute to its final taste and texture. The meat is first coated in dijon mustard and a specially crafted dry rub that features brown sugar, granulated garlic, onion powder, paprika, ground cloves, and ginger. It’s then smoked at a low temperature before being braised in hard apple cider, which tenderizes the meat and adds a subtle apple undertone.
The final touch is a glaze made from apple jelly, brown sugar, apple cider vinegar, and mustard, creating a perfect balance of sweetness and acidity that complements the smoky flavors.
Why you’ll love this dish…
- Rich Flavor Profile: The combination of spices in the dry rub and the sweetness of the glaze ensure a rich, complex flavor.
- Perfectly Tender: Slow smoking followed by braising guarantees that the ham is tender and easy to pull apart.
- Versatile Serving Options: Serve as a main dish, or use it in sandwiches, egg bakes, or sliders.
- Great for Gatherings: Ideal for feeding a crowd, making it a go-to for social events and family dinners.
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Pulled Ham shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Ham
- Dijon Mustard
- Brown Sugar
- Granulated Garlic
- Onion Powder
- Paprika
- Ground Cloves
- Ground Ginger
- Hard Apple Cider
- Apple Jelly
- Apple Cider Vinegar
- Stone Ground Mustard
Try our Pineapple Glazed Ham!
How to make Smoked Pulled Ham
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare and Smoke the Ham:
Preheat your smoker to 200°F. Apply dijon mustard and the dry rub to the ham, then smoke for 2 hours. - Braise the Ham:
Transfer the ham to a grill-safe pan, add hard apple cider, cover tightly with foil, and increase the temperature to 325°F. Cook until the internal temperature reaches 200-204°F. - Make the Glaze:
While the ham cooks, prepare the glaze by combining all ingredients in a saucepan and simmering for 5 minutes. - Shred and Mix:
Once cooked, shred the ham using protective gloves and mix in some of the cooking liquids for added moisture. - Apply the Glaze and Serve:
Drizzle the shredded ham with the prepared glaze and serve hot.
How about a Brown Sugar Glazed Ham?
Pulled Ham FAQ
How long can I store the leftover Smoked Pulled Ham?
Leftover Smoked Pulled Ham can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Ensure it’s tightly wrapped or sealed in an airtight container.
Can I prepare Smoked Pulled Ham in advance?
Yes, you can smoke the ham a day ahead, pull it, and store it overnight in the braising liquid. Save the glaze for just before serving, and reheat the ham in a large crock pot. Stir it here and there and it’ll stay moist in the slow cooker for hours!
What are some good substitutions for hard apple cider in the braising liquid?
If you prefer not to use hard cider, regular apple cider, chicken broth, or a mild beer can be good substitutes that still add flavor without overpowering the dish.
Are there any alternatives to the apple jelly glaze?
For a less sweet version, you can use a mixture of honey and mustard or a simple barbecue sauce as alternatives to the apple jelly glaze. You can also skip the glaze entirely and it’ll still be amazing!
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Serve this with…
More great recipes using ham!
Double Smoked Ham Recipes
Smoked Pulled Ham
Ingredients
- 8 pounds ham
Dry Rub
- 1/4 cup dijon mustard
- 1/2 cup brown sugar
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Braising Liquid
- 2 bottles hard apple cider
Apple Jelly Glaze
- 1/2 cup apple jelly
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons stone ground mustard
Instructions
- Preheat the smoker to 200°F.
- Rub the mustard all over the ham. Leave the cut, flat side bare.
- Mix together the dry rub ingredients and sprinkle evenly over the ham. Leave the flat, cut-side bare.
- Place the ham onto the grill and smoke for 2 hours.
- Put the ham into a large grill-safe pan. We usually use disposable aluminum pans. Large high-sided rectangular cake pans also work well.
- Pour the hard apple cider into the bottom of the pan. Cover the whole thing tightly with foil. If you have a wireless thermometer, place it now and run any cords over the side of the pan.
- Turn the grill up to 325°F. Cook the ham until the internal temperature reaches 200-204°F. A probe should go in easily.
- While the ham is cooking, make the glaze by whisking all of the ingredients together in a small saucepan on the stove, and simmering, stirring frequently, for 5 minutes.
- Remove the ham from the grill and shred with meat claws or your hands, protected by "BBQ gloves," which are cotton gloves covered by nitrile gloves. Keep the cooking liquid in and mix it in with the shredded meat.
- Drizzle the whole thing with the ham glaze.
- Serve hot!
Tools & Equipment
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.