Shredded ham
Shredded ham is a medium American recipe that serves 10. 350 calories per serving. Recipe by Grillin With Dad on YouTube.
Prep: 25 min | Cook: 5 hrs 20 min | Total: 6 hrs 15 min
Cost: $76.72 total, $7.67 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains pork, Gluten‑Free (if gluten‑free BBQ sauce is used), Nut‑Free
Allergens: Dairy, Honey, Mustard
Ingredient Substitutions
- Instead of Bone-In Ham: Pre‑cooked smoked ham
- Instead of Horseradish Mustard: Dijon mustard, Prepared horseradish
- Instead of All-Purpose Rub: Store‑bought BBQ rub, Homemade salt‑pepper‑paprika mix
- Instead of Orange Juice: Apple juice, Pineapple juice, Water
- Instead of Barbecue Sauce: Homemade BBQ sauce
- Instead of Unsalted Butter: Margarine
- Instead of Brown Sugar: Coconut sugar
- Instead of Honey: Maple syrup
- Instead of Aluminum Foil: Oven‑safe lid
- Instead of Wire Rack: Roasting pan with built‑in rack
Equipment Needed
- Smoker
- Meat Thermometer
- Foil Pan
- Wire Rack
- Small Saucepan
- Basting Brush (optional)
- Tongs
- Cutting Board
- Sharp Knife
- Aluminum Foil
Critical Steps — Do Not Skip
- Prepare Ham
- Initial Smoke
- Second Smoke Until Tender
- Glaze and Finish
- Shred the Meat
Chef Tips from the Video
- Use fruit woods like apple or cherry for a subtle sweet smoke that complements the glaze.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or hot sauce.
- For extra flavor, inject the ham with a mixture of apple juice and a dash of soy sauce before smoking.
Troubleshooting
Ham turns out dry.
Make sure the foil pan contains enough liquid (orange juice or water) and keep the foil tightly sealed during the second smoke.
Glaze burns or caramelizes too quickly.
Cook the glaze over low heat, stirring constantly, and never let it come to a full boil.
Bone sticks and is hard to remove.
Allow the ham to rest fully; the meat will relax and the bone will release more easily.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Portion and freeze for up to 2 months; reheat gently with a bit of extra glaze.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Smoke the ham a day ahead, cool, and store in the fridge; reheat gently with extra glaze before serving.
- The barbecue glaze can be prepared up to 3 days in advance and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of smoked shredded barbecue glazed ham in American barbecue cuisine?
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.
What are the traditional regional variations of smoked ham in the United States?
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.
How is smoked shredded barbecue glazed ham traditionally served in Southern barbecue gatherings?
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.
What occasions or celebrations is smoked shredded barbecue glazed ham traditionally associated with in American culture?
The dish shines at Thanksgiving, Christmas, Fourth of July picnics, and backyard summer barbecues, where a large, shareable protein is prized.
What authentic ingredients are essential for a traditional smoked shredded barbecue glazed ham and what are acceptable substitutes?
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.
What other American barbecue dishes pair well with smoked shredded barbecue glazed ham?
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.
What are the most common mistakes to avoid when making smoked shredded barbecue glazed ham?
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.
Why does this recipe use a low‑and‑slow 225°F smoke instead of a higher temperature roast?
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.
Can I make smoked shredded barbecue glazed ham ahead of time and how should I store it?
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.
What texture and appearance should I look for when the ham is done cooking?
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.
What does the YouTube channel Grillin With Dad specialize in?
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.
How does the YouTube channel Grillin With Dad's approach to American barbecue differ from other barbecue channels?
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.
Last updated: August 24, 2026
