Smoked Pulled Ham

Sweet ham, honey-glazed ham, slow-roasted at night, low-temperature slow-smoked, wrapped and braised, communal dining smoked main course

APPS & SIDES

This smoked pulled ham finishes exceptionally tender, deeply seasoned, and infused with a mild, sweet smoke, pulling apart effortlessly into juicy strands that hold flavor in every bite.

Prep Time

20 Min

Cook Time

15-18H

SERVINGS

8-10

Prep Time

20 Min

Cook Time

15H-18H

SERVINGS

8-10

Recommend

INGREDIENTS

Ham Preparation

1 bone-in, non-spiral cured ham (10-15 lbs)
¼-½ cupYellow mustard

Seasoning

Magic Rib Rub (or low-sugar ham/BBQ rub)
Hot honey (or regular honey; for mid-cook drizzle)

Braising & Finish

Pineapple juice (for pouring mid-cook)
Water (for spritzing)
BBQ sauce (optional)

WHY IT WORKS

Foil braise:Wrap it tight with hot honey and pineapple juice so it steams itself candy-sweet and spoon-soft.

TIPS

Overnight at 200°F lets you sleep; check once in morning.
Spritz with water to control surface temp and build bark evenly.

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep the ham

Remove ham from packaging; pat dry. Score surface in grid pattern for better smoke/flavor penetration.

Step 2: Apply binder and rub

Coat entire ham with yellow mustard as binder. Apply generous layer of Magic Rib Rub (or low-sugar ham rub). Place on tray with rack; let sit at room temp.

Step 3: Start smoking

Preheat Z Grills to 200°F. Place ham in smoker (around evening for overnight). Smoke low-and-slow.

Step 4: Mid-smoke check & boost

After 13-14 hours (internal 140-150°F), spritz with water, quarter-turn ham. Drizzle hot honey, re-rub lightly, pour pineapple juice over.

Step 5: Foil braise

Wrap tightly in heavy-duty foil (seal well). Return to smoker; increase to 280-300°F. Braise 3.5-4 hours until internal 208°F.

Step 6: Pull and Serve

Let it nap 15 mins，removing bone, then shred, toss with the sticky juices, and pile onto buns or a platter,serve with sides, or as pulled ham platter.