Smoked Pulled Ham?! You Need to do this
SMOKED PULLED HAM?! You NEED to do this! is a medium American recipe that serves 8. 300 calories per serving. Recipe by Hey Grill Hey on YouTube.
Prep: 20 min | Cook: 11 hrs 30 min | Total: 12 hrs 20 min
Cost: $40.64 total, $5.08 per serving
Ingredients
- 9 lb Picnic Ham (unsliced, bone‑in, 8‑10 lb size)
- 2 tbsp Olive Oil (for binding rub)
- 2 tbsp Sweet Brown Sugar Rub (store‑bought or homemade brown‑sugar based rub)
- 1 cup Apricot Preserves (unsweetened or sweet)
- 1 cup Barbecue Sauce (your favorite BBQ sauce)
- 1 cup Water (for braising)
Instructions
Score and Season the Ham
Using a sharp paring knife, cut a cross‑hatch pattern across the surface of the bone‑in picnic ham, then drizzle 2 Tbsp olive oil over the meat and rub evenly with 2 Tbsp sweet brown‑sugar rub, pressing it into the cuts.
Time: PT10M
Preheat Smoker
Set your smoker to 225 °F and add a handful of fruit wood chips (apple or cherry). Let it come to temperature.
Time: PT15M
Temperature: 225°F
Place Ham in Smoker
Place the ham face‑down on a rimmed baking sheet and put it into the smoker, ensuring the scored side is up.
Time: PT5M
Temperature: 225°F
Low‑and‑Slow Smoke
Smoke the ham at 225 °F for about 8 hours, or until the internal temperature reaches 165‑175 °F.
Time: PT8H
Temperature: 225°F
Make Apricot Barbecue Glaze
While the ham is smoking, combine 1 cup apricot preserves and 1 cup barbecue sauce in a small saucepan. Heat over medium heat, stirring, until the mixture bubbles and thickens slightly (about 3‑5 minutes).
Time: PT5M
Transfer Ham and Add Moisture
Remove the ham from the smoker and place it in an aluminum foil pan, cut side down. Pour 1 cup water into the bottom of the pan, then pour the hot glaze over the top of the ham. Cover tightly with foil.
Time: PT10M
Finish Cooking at Higher Heat
Increase the smoker temperature to 300 °F, close the lid, and cook for 2 hours 45 minutes, or until the internal temperature reaches about 200 °F and the meat pulls apart easily.
Time: PT2H45M
Temperature: 300°F
Rest the Ham
Remove the foil, let the ham rest on a cutting board for 45 minutes at room temperature.
Time: PT45M
Shred and Serve
Using two forks or your hands, pull the meat apart into strands, mixing it with the pan juices. Transfer to a serving dish and keep warm.
Time: PT10M
Nutrition Facts
- Calories
- 300
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 0 g
Dietary info: Contains Pork, Contains Sugar, Gluten-Free (if using gluten‑free BBQ sauce)
Allergens: Soy (in BBQ sauce), Apricot (fruit)
Ingredient Substitutions
- Instead of Picnic Ham: Smoked ham (not recommended for pulling), Spiral‑cut ham (will not shred properly)
- Instead of Olive Oil: Vegetable oil
- Instead of Sweet Brown Sugar Rub: Pork rub, Cinnamon sugar rub
- Instead of Apricot Preserves: Peach preserves, Raspberry jam, Jalapeño jam
- Instead of Barbecue Sauce: Honey BBQ sauce, Spicy BBQ sauce
Equipment Needed
- Paring Knife
- Cutting Board
- Baking Sheet
- Aluminum Foil Pan
- Smoker
- Meat Thermometer
- Small Saucepan
- Tongs
- Aluminum Foil
- Basting Brush (optional)
- Serving Dish (optional)
Critical Steps — Do Not Skip
- Scoring the ham creates surface area for rub and smoke.
- Low‑and‑slow smoking at 225 °F builds flavor without drying the meat.
- Applying the apricot‑BBQ glaze and steaming with water keeps the ham moist during the high‑heat finish.
- Finishing at 300 °F until internal 200 °F ensures fall‑apart tenderness.
Chef Tips from the Video
- Use fruit wood (apple or cherry) for a subtle sweet smoke that complements the apricot glaze.
- Rest the ham for at least 30 minutes; this makes shredding much easier.
- Shred the meat while it’s still warm and toss immediately with the pan juices for maximum moisture.
Troubleshooting
Ham is still tough and does not pull apart.
Continue cooking at 300 °F until the internal temperature reaches 205‑210 °F; the extra heat will break down collagen for a tender texture.
Glaze becomes too thick or burns.
Reduce heat, stir frequently, and add a splash of water or apple juice to thin the glaze.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Smoke the ham fully, then cool, slice and store; reheat gently with a splash of water or broth.
- Glaze can be prepared up to 2 days ahead and refrigerated.
- Shredded ham keeps well in the fridge for 3‑4 days.
Frequently Asked Questions
What is the cultural significance and history of pulled ham in American barbecue cuisine?
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.
What are the traditional regional variations of pulled ham in the United States?
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.
How is pulled ham traditionally served in Southern barbecue gatherings?
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.
During what holidays or celebrations is pulled ham commonly featured in American cuisine?
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.
What authentic ingredients are essential for a traditional pulled ham versus acceptable substitutes?
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.
What other American barbecue dishes pair well with pulled ham?
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.
What makes pulled ham special or unique in American BBQ tradition?
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.
What are the most common mistakes to avoid when making pulled ham on a smoker?
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.
How do I know when the pulled ham is done and ready to be shredded?
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.
What does the YouTube channel Hey Grill Hey specialize in?
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.
Last updated: August 24, 2026
