Smoked Pulled Ham

Let me tell you, smoked pulled ham is an absolute game-changer. It’s one of those meals that feels like a special occasion even when it’s not, you know? The way the smoke just gets into the meat and turns it into this tender, juicy masterpiece—oh man, it’s the stuff dreams are made of. I’m not exaggerating. When I made this for the first time, even my picky neighbor Doug (who once turned down a perfectly good BBQ because he "wasn't in the mood for sauce") went back for seconds. I still give him grief about it.

How to Make Smoked Pulled Ham

Alright, let’s get to the good stuff: how to make this bad boy. First things first, you need a good ham. No shortcuts here, people. It’s gotta be a bone-in ham if you really want the flavor to sink in deep. Trust me, boneless hams are fine and dandy, but if you want to impress Aunt Judy at the family reunion, go bone-in.

Here’s what you’ll do:

1. Brine it! – Yes, this part’s optional, but if you’ve got the time, brining adds a whole extra layer of flavor and moisture. Soak that ham in a mixture of water, salt, brown sugar, and whatever spices make your heart sing. I like to toss in some garlic, bay leaves, and a little peppercorn. Leave it there for at least 12 hours, but 24 is even better if you’ve got the patience (or if you just forget it’s in the fridge like I always do).
2. Prep your smoker. – You’ll want to get your smoker going at around 225°F. It’s low and slow, baby. That’s the secret to getting that ham to practically fall apart when you touch it. It’s gonna take hours—so block out your day for it. It’s the perfect excuse to crack open a cold one and just be for a while.
3. Season the ham. – After brining (or not, no judgment), give that ham a good rubdown. I’m talking mustard slathered all over it like sunscreen at the beach. Then hit it with a rub. My go-to is a mix of brown sugar, paprika, garlic powder, onion powder, a little cayenne, and some black pepper. Rub it like you mean it.
4. Let it smoke. – Pop that seasoned ham into the smoker and let the magic happen. You’re looking at around 6-8 hours, depending on how big your ham is. The goal here is to hit an internal temp of about 190°F. Low and slow, remember? You don’t want to rush greatness.
5. Pull that ham apart. – Once it’s done and cooled just enough to handle, start shredding it. You can use forks if you’re feeling fancy, but honestly, hands work just fine. And the satisfaction of pulling apart that tender meat? Oh, man, it’s pure joy.

What Type of Wood to Use?

Now, let’s talk about the smoke. Because that’s really the star of the show here. I mean, it’s in the name, right?

I’ve tried a few different types of wood, but for smoked pulled ham, applewood is my absolute favorite. It’s got this nice sweet undertone that complements the salty ham perfectly. Cherry is another good one if you want to mix things up—it’s a bit more robust but still has that fruity edge. If you’re feeling adventurous, throw a bit of hickory in there for a more intense smoke flavor. But a little goes a long way. You don’t want to overdo it and end up with ham that tastes like you’ve been chewing on a campfire. Balance, people. Balance.

Additional Tips

Let me hit you with some wisdom I’ve learned the hard way—because if you can avoid my mistakes, you’re already ahead of the game:

• Don’t keep opening the smoker. I know you’re tempted to peek and see how that ham’s doing, but every time you open the lid, you’re letting out the heat and smoke. Patience is key, my friend.
• Rest the ham before pulling. After you pull it out of the smoker, let it sit for about 30 minutes. This is where the juices settle in, and trust me, it makes a world of difference. You don’t want to rush in and have all that juice just run out on your cutting board. It’s criminal.
• Baste during smoking. Every hour or so, give the ham a little love with some apple juice or even a mix of apple cider vinegar and water. This helps keep it moist and adds a subtle tang that’ll make people go, “What’s in this?!” in the best way.

What to Serve

Now, what to serve with this mountain of smoked goodness? You could go classic with some coleslaw and baked beans, but personally, I’m a sucker for a good mac and cheese on the side. The creamy, cheesy goodness cuts through the smoky richness of the ham like nothing else. Maybe throw in some cornbread if you’re feeling fancy—or lazy, if I’m being honest, because cornbread is one of those things that seems complicated but is actually stupid easy to make. Just don’t forget the butter.

What to Do with Leftovers

Alright, now let’s talk about what to do when you’ve got more ham than you can handle. I know, it seems impossible, but it happens. Leftovers are a gift from the food gods. You can:

• Make sandwiches. – Duh, right? But I’m not talking just any sandwich. Pile that ham high on a soft bun with a little BBQ sauce and some pickles. Heaven in your hands.
• Throw it in a hash. – Chop it up, toss it with some diced potatoes, onions, and bell peppers, and fry it all up. It’s the breakfast of champions, I swear.
• Freeze it! – Yup, pulled ham freezes like a dream. Pop it into some airtight containers, and you’ve got a ready-made meal for when you just can’t even with cooking.

Overall, making smoked pulled ham isn’t just about the food—it’s about the experience. It’s about taking the time to slow down and savor the process. It’s about that first bite when you can taste every hour of work you put in. And maybe it’s also about watching Doug, the world’s pickiest eater, go back for thirds.

Smoked Pulled Ham

Print Recipe

Craving mouthwatering smoked pulled ham? Get our easy, from-scratch recipe and wow your guests with every bite. Smoky, juicy, and irresistibly tender!

Course Main Course

Prep Time 30 minutes mins

Cook Time 8 hours hrs

Brining 1 day d

Ingredients

For the Brine:

• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 4 garlic cloves smashed
• 2 bay leaves
• 2 tablespoon whole black peppercorns
• 1 tablespoon mustard seeds
• ¼ cup apple cider vinegar

For the Rub:

• ¼ cup brown sugar
• 2 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper optional, for a bit of heat
• 2 teaspoon black pepper
• 2 teaspoon mustard powder

For Basting:

• 1 cup apple juice
• ¼ cup apple cider vinegar

Instructions

Brining Time: 24 hours

• This phase adds moisture and flavor to the ham. You’ll want to do this step at least a day before you plan to cook it.
• Mix the brine. In a large pot, combine water, salt, brown sugar, garlic, bay leaves, peppercorns, mustard seeds, and apple cider vinegar. Stir until the salt and sugar dissolve completely.
• Submerge the ham. Place your bone-in ham in the brine, making sure it’s fully submerged. You can add more water if necessary. Cover the pot (or container) and refrigerate for 24 hours.
• Remove and pat dry. After 24 hours, remove the ham from the brine and pat it dry with paper towels. Discard the brine.

Seasoning the Ham

• Now it’s time to coat that ham with some serious flavor.
• Prepare the rub. In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and mustard powder. Mix thoroughly.
• Rub it down. Rub the entire ham with your spice blend. Make sure to coat it generously—don't be shy!

Smoking the Ham

• Here comes the fun part: firing up the smoker! The key to amazing pulled ham is cooking it low and slow.
• Prep the smoker. Set your smoker (or charcoal grill) to a low temperature of around 225°F. For this recipe, applewood or cherrywood is perfect—both will give you a sweet, slightly fruity smoke flavor. If you want something more robust, throw in a bit of hickory, but don’t go overboard.
• Place the ham in the smoker. Once your smoker’s up to temp, place your ham inside, bone-side down. Close the lid and let the magic begin.
• Baste every hour. After about the first hour of smoking, begin basting the ham with a mix of apple juice and apple cider vinegar. Use a basting brush or spray bottle to coat the ham every hour or so. This keeps it moist and adds an extra layer of flavor.
• Smoke until tender. Let the ham smoke for 6-8 hours, or until the internal temperature reaches about 190°F. You’ll know it’s ready when the meat is so tender it practically pulls apart just by looking at it.
• Rest the ham. Once it’s done, take the ham out of the smoker and wrap it in aluminum foil. Let it rest for 30 minutes before pulling. This lets the juices redistribute and makes it even more delicious.

Pulling the Ham

• Shred the meat. After the ham has rested, use two forks (or your hands) to pull the meat apart. It should shred easily and fall off the bone.
• Serve it up. Serve the pulled ham with your favorite sides. Classic options include coleslaw, mac and cheese, and cornbread.