Smoked ham has been a staple of American holiday feasts for centuries, and adding a sweet barbecue glaze reflects the Southern tradition of balancing smoky, salty, and sweet flavors. The shredded presentation became popular at backyard cookouts because it makes the meat easy to serve and share.

In the South, ham is often smoked with hickory or pecan wood and glazed with a mustard‑brown‑sugar sauce. In the Midwest, apple wood and a sweeter maple‑based glaze are common. The Pacific Northwest favors cedar and a soy‑ginger glaze.

It is typically served hot on a buffet table alongside classic sides like coleslaw, baked beans, and cornbread. Guests can pull the shredded meat into sandwiches or eat it straight from a serving platter.

The dish shines at Thanksgiving, Christmas, Fourth of July picnics, and backyard summer barbecues, where a large, shareable protein is prized.

Traditional ingredients include a bone‑in pork ham, wood smoke (apple or cherry), a mustard‑based binder, a sweet barbecue glaze (brown sugar, honey, butter, BBQ sauce), and a splash of citrus juice. Substitutes can be any fruit juice for moisture, Dijon mustard for the binder, or maple syrup instead of honey.

Pair it with classic sides such as creamy coleslaw, smoked mac and cheese, baked beans, corn on the cob, and a crisp green salad. A cold beer or sweet iced tea makes a perfect beverage match.

Common errors include smoking at too high a temperature, which dries the meat; not using enough liquid in the foil pan; removing the foil too early and losing moisture; and over‑cooking the glaze so it burns. Follow the temperature and timing guidelines and keep the ham covered during the second smoke.

Low‑and‑slow smoking at 225°F allows the connective tissue to break down gently, resulting in tender, juicy meat that shreds easily, while infusing deep smoky flavor that a quick roast cannot achieve.

Yes. Smoke the ham, let it rest, shred, and toss with glaze. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently in a low oven or on the grill, adding a splash of juice if needed.

The exterior should have a deep mahogany glaze with a slight caramelized sheen. Inside, the meat should be fork‑tender, pulling apart easily, and still moist with a pink‑red hue. The internal temperature should read at least 160°F.

The YouTube channel Grillin With Dad focuses on backyard grilling, smoking, and family‑friendly barbecue recipes, offering step‑by‑step tutorials that emphasize flavor, technique, and fun for home cooks.

Grillin With Dad combines clear, no‑nonsense instructions with a casual, family‑oriented vibe, often using everyday kitchen tools and emphasizing practical tips like bone removal and shredding, whereas many other channels focus on competition‑level techniques or exotic ingredients.