SMOKED PULLED HAM?! You NEED to do this!

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Rest the Ham

   Remove the foil, let the ham rest on a cutting board for 45 minutes at room temperature.

   Time: PT45M

9. 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