Smoked Pulled Ham

Smoked Pulled Ham

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Smoked Pulled Ham

Tender, Smoky, and Flavor-Packed Ham

This Smoked Pulled Ham is a delicious twist on traditional ham, slow-smoked until tender and easily shreddable. Packed with smoky flavor and a lightly sweet, savory glaze, it’s perfect for meal prep, sandwiches, bowls, or family dinners. Simple to prepare and rich in protein, this healthy comfort dish is sure to impress!

PREP TIME: 15 minutes
COOK TIME: 4–5 hours
COURSE: Main Course
CUISINE: American
SERVINGS: 8 servings

EQUIPMENT:

  • Smoker or grill with lid
  • Wood chips (applewood or hickory)
  • Meat thermometer
  • Aluminum foil or butcher paper
  • Large roasting pan
  • Two forks or meat claws
  • Basting brush

INGREDIENTS:

  • 1 (5–7 pound) bone-in or boneless ham (uncured or minimally processed preferred)
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt (adjust based on ham’s saltiness)
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup low-sodium chicken broth or apple cider
  • 1/4 cup pure maple syrup or honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar

INSTRUCTIONS

Step 1: Prepare the Ham

  1. Preheat your smoker to 225°F (107°C). Add soaked wood chips according to manufacturer instructions.
  2. Pat the ham dry with paper towels and rub it evenly with olive oil.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne.
  4. Rub the seasoning mixture all over the ham, pressing gently so it adheres well.

Step 2: Smoke the Ham

  1. Place the ham directly onto the smoker rack.
  2. Smoke uncovered for about 3 hours, maintaining a steady temperature of 225°F.
  3. In a small bowl, mix together chicken broth (or apple cider), maple syrup, Dijon mustard, and apple cider vinegar.
  4. After 3 hours, place the ham in a roasting pan and pour the liquid mixture over it.
  5. Cover tightly with foil and continue smoking for another 1–2 hours, or until the internal temperature reaches 195–205°F for pull-apart tenderness.

Step 3: Rest and Shred

  1. Remove the ham from the smoker and let it rest, covered, for 20–30 minutes.
  2. Using two forks or meat claws, shred the ham into pulled pieces.
  3. Toss the shredded meat with the pan juices for extra flavor and moisture.

Step 4: Serve and Enjoy

  1. Serve warm on whole-grain buns, in lettuce wraps, over brown rice, or alongside roasted vegetables.
  2. Store leftovers in an airtight container in the refrigerator for up to 4 days.

TIPS:

  • For a lower-sodium option, choose an uncured ham with no added nitrates.
  • Make it a balanced meal by pairing with steamed greens or a fresh cabbage slaw.
  • This pulled ham freezes well—portion into airtight containers for easy meal prep.

KEYWORD: Smoked Pulled Ham, Smoked Ham, Healthy Protein, BBQ

Author

  • Hello, I'm Brandt, a Certified Grillmaster, chef, and culinary enthusiast with a lifelong passion for creating exceptional flavors through grilling and cooking. Over the past 30 years, I've honed my barbecue skills on a wide range of smokers, grills, and culinary techniques. I've served as a BBQ judge and earned awards and recognition for my achievements in the world of barbecue.

    I'm also an author, writer, and contributor to sites such as Fine Cooking, The Food Chronicles, My Tasty Dish, and The Cooking. I'm dedicated to sharing my expertise and guiding you on your culinary journey.

    Join me as we dive deep into the art of grilling, where I'll be unveiling my time-tested tips and secret recipes that bring people together, one sizzle at a time!

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