Pulled ham is a modern twist on traditional Southern pulled pork, using the tougher picnic ham cut that was historically reserved for large gatherings. By smoking and braising it, home cooks create a sweet‑savory centerpiece that fits perfectly into holiday feasts and backyard barbecues.

In the South, pulled ham is often glazed with a mustard‑based sauce, while in the Pacific Northwest fruit‑forward glazes like apricot or apple are popular. Some Mid‑Atlantic cooks add a maple‑brown‑sugar rub for extra caramelization.

It is typically served on soft buns or biscuits, topped with coleslaw and a drizzle of extra barbecue sauce. It may also appear as a hearty filling for ham‑and‑cheese sliders at picnics and potlucks.

Pulled ham shines at Easter brunches, Fourth of July picnics, and Thanksgiving leftovers because it can be made ahead and served in bite‑size portions. Its sweet glaze pairs well with summer fruit salads and winter comfort sides.

A bone‑in picnic ham, a simple brown‑sugar rub, and a mild fruit wood smoke are authentic. You can substitute apricot preserves with peach or raspberry jam, and use any favorite BBQ sauce as long as it isn’t overly spicy.

Pulled ham pairs beautifully with classic sides like baked beans, corn on the cob, coleslaw, and mac & cheese. It also complements grilled vegetables and a tangy watermelon‑feta salad for a balanced plate.

Unlike pork shoulder, ham brings a natural salty depth that balances sweet glazes, creating a complex flavor profile. The bone helps retain moisture, and the low‑and‑slow smoke produces a tender, pull‑apart texture rarely achieved with pre‑cooked spiral hams.

Common errors include using a pre‑sliced spiral ham (it won’t shred), smoking at too high a temperature which dries the meat, and skipping the water‑steam step that keeps the ham moist during the glaze finish.

The ham is ready when a meat thermometer reads 200 °F in the thickest part and the meat pulls apart easily with two forks. The bark should be dark but not burnt, and the internal juices should be glossy from the glaze.

The YouTube channel Hey Grill Hey, hosted by Susie, specializes in backyard grilling and smoking techniques, focusing on approachable recipes for meat lovers and crowd‑pleasing barbecue dishes.