APPS & SIDES
Smoked Pulled Ham
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.
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