Pulled Ham: The Unexpected Holiday Crowd-Pleaser
Transform an ordinary ham into melt-in-your-mouth pulled perfection with this versatile recipe. Whether smoked, oven-roasted, or slow-cooked, this pulled ham delivers sweet and savory flavors that will become your new holiday tradition.
Equipment
- Smoker, oven, or slow cooker Choose based on your preferred cooking method
- Meat thermometer Instant-read or wireless for monitoring internal temperature
- Large roasting pan With rack for oven method
- Meat shredding claws or two forks For pulling the ham apart
- Basting Brush For applying glaze
Ingredients
For the Ham
- 1 bone-in ham shank 8-10 pounds, unsliced
- 2 tablespoons olive oil
- 1 cup apple juice or cider for basting
For the Brown Sugar Glaze
- 1 cup brown sugar packed
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cloves
- 1/4 teaspoon black pepper
Instructions
- Remove ham from refrigerator 1 hour before cooking to bring to room temperature. Pat dry with paper towels.
- Using a sharp knife, score the surface of the ham in a diamond pattern, cutting about 1/2 inch deep. This helps the glaze penetrate the meat.
- Rub the entire ham with olive oil to help develop a beautiful crust.
- For smoker method: Preheat smoker to 225 degrees F using apple or cherry wood. Place ham on smoker and cook for 5-6 hours until internal temperature reaches 165 degrees F.
- For oven method: Preheat oven to 275 degrees F. Place ham on a rack in a roasting pan with 1 cup apple juice in the bottom. Cover loosely with foil and cook for 4-5 hours.
- While ham cooks, prepare the glaze by combining brown sugar, Dijon mustard, apple cider vinegar, garlic powder, cloves, and black pepper in a small saucepan. Heat over medium, stirring until sugar dissolves. Set aside.
- When ham reaches 165 degrees F internal temperature, increase smoker to 300 degrees F (or remove foil for oven method). Brush generously with glaze.
- Continue cooking, basting with glaze every 20-30 minutes, until internal temperature reaches 200-205 degrees F and a probe slides into the meat with no resistance. This typically takes 1-2 additional hours.
- Remove ham from heat and let rest for 30 minutes. The bone should be loose and ready to pull away.
- Remove the bone and any excess fat. Using two forks or meat shredding claws, pull the ham apart into bite-sized strands.
- Toss the shredded ham with any accumulated pan juices and remaining glaze. Serve warm on slider buns, crusty bread, or as a main dish.
Notes
Pro Tips:
- Don't skip the resting time - it allows juices to redistribute and makes shredding easier.
- Save any leftover glaze to toss with the shredded meat for extra flavor.
- The ham is done when a thermometer probe slides in like butter with zero resistance.