Shredded ham

Ingredients

• 7 pound Bone-In Ham (about 7 lb, fully cooked but unsmoked)
• 2 tablespoons Horseradish Mustard (used as a binder for the rub)
• 2 tablespoons All-Purpose Rub (heavy seasoning on all sides; can be store‑bought BBQ rub)
• 0.5 cup Orange Juice (adds moisture in the foil pan; any liquid works)
• 0.5 cup Barbecue Sauce (choose your favorite brand)
• 4 tablespoons Unsalted Butter (for the glaze)
• 2 tablespoons Brown Sugar (for the glaze)
• 1 tablespoon Honey (for the glaze)
• 1 sheet Aluminum Foil (to tightly cover the ham during the second smoke)
• 1 piece Wire Rack (to place ham in the foil pan)

Instructions

1. Prepare Ham

   Remove the ham from its packaging, pat dry, spread horseradish mustard over the entire surface, then coat heavily with the all‑purpose rub, pressing it in.

   Time: PT10M

2. Preheat Smoker

   Set the smoker to 225°F using your favorite wood chips (apple or cherry work well) and allow it to come to temperature.

   Time: PT15M

   Temperature: 225°F

3. Initial Smoke

   Place the ham directly on the wire rack inside the smoker and smoke uncovered for about 4 hours, or until the internal temperature reaches 160°F.

   Time: PT4H

   Temperature: 225°F

4. Set Up Foil Pan

   Transfer the ham to a foil pan, add ½ cup orange juice (or any liquid) to the pan, place the ham on a wire rack inside the pan, and tightly cover with aluminum foil.

   Time: PT5M

5. Second Smoke Until Tender

   Return the covered ham to the smoker and continue cooking until a fork slides in easily (approximately 1 hour).

   Time: PT1H

   Temperature: 225°F

6. Make Barbecue Glaze

   While the ham finishes smoking, combine barbecue sauce, butter, brown sugar, and honey in a small saucepan. Warm over low heat, stirring constantly, until the butter melts and the mixture is smooth.

   Time: PT10M

7. Glaze and Finish

   When the ham is tender, remove the foil, brush a generous layer of the warm glaze over the surface, close the smoker lid, and cook for another 10 minutes so the glaze sets.

   Time: PT10M

   Temperature: 225°F

8. Rest the Ham

   Remove the ham from the smoker and let it rest, still on the rack, for about 30 minutes before handling.

   Time: PT30M

9. Shred the Meat

   Using two forks, carefully pull the bone out (it should release easily) and shred the meat into bite‑size pieces.

   Time: PT10M

10. Final Toss and Serve

    Toss the shredded ham with any remaining glaze, transfer to a serving dish, and serve warm.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

0 g