Smoked Pulled Ham Recipe

Forget basic slices and meet your new obsession: smoked pulled ham. By smoking a bone-in shank until it’s fall-apart tender, you get juicy meat with a sweet-spicy bark and a citrusy glaze that mimics the texture of pulled pork with a classic ham finish. It’s a total crowd-pleaser for holidays or BBQs, and the leftovers are incredibly versatile for everything from sandwiches to breakfast casseroles.

Why Smoked Pulled Ham Is a Total Game-Changer

• No more dry, chewy ham: Slow smoking and roasting transforms ham into juicy, tender shreds that literally fall off the bone.
• Sweet, smoky, and tangy: A brown sugar spice rub and citrusy glaze bring out the ham’s best, while apple wood smoke gives it next-level depth.
• Leftovers that go the distance: This is the pulled ham you’ll want in sandwiches, wraps, salads, tacos, and—let’s be honest—straight from the fridge.

How to Make Smoked Pulled Ham (Step-by-Step)

1. Score and Season

• Lightly rinse and pat dry your ham. Score the outside with a sharp knife in a diamond pattern, about ¼ inch deep—this lets all that flavor soak in.
• Rub all sides with a thin layer of mustard.
• Mix the dry rub and sprinkle generously over the whole ham.

2. Smoke Low and Slow

• Preheat your smoker to 225°F (apple wood is great).
• Place the ham directly on the smoker grates (use a baking sheet just to transfer if needed).
• Smoke, spritzing with apple juice every 2–3 hours, until the internal temp reaches 155–165°F. This usually takes 6 hours for a 9 lb shank.

3. Glaze and Roast

• Mix up the glaze while the ham smokes. Reserve a few tablespoons for finishing.
• Transfer the smoked ham to a roasting pan. Pour in apple juice (about ½ inch up the side).
• Brush the ham all over with the glaze.
• Cover tightly with foil and roast at 350°F (in the oven or back on the smoker) until the internal temp hits 200–205°F and the meat shreds easily. This usually takes another 3 hours for a 9 lb shank.

4. Rest and Shred

• Let the ham rest, covered, for 20–30 minutes.
• Move to a large board and shred, discarding fat and bones. Avoid shredding right into pan juices—they can be salty.

5. Toss and Serve

• Mix reserved glaze with a splash of apple or orange juice. Drizzle over the shredded ham and toss to coat.
• Serve as a main dish, on buns, or however you like!

Ingredient Swaps & Variations

• No apple juice? Water works, or even beer for a unique twist.
• Try different glazes: Apricot, peach, or BBQ sauce all play well.
• Make it BBQ: Use your favorite BBQ rub (just skip extra salt, as ham is already salty).
• Oven Only: Slow roast the ham (see notes below) if you don’t have a smoker.

Storage, Leftovers & How to Serve

• Store: In the fridge in an airtight container for up to 3–5 days.
• Freeze: Cool completely, then freeze in bags for up to 2 months.
• Leftover ideas: Make sandwiches, toss in fried rice, add to omelets, crisp up in a skillet for tacos, or stir into mac and cheese.

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