Smoked Pulled Ham
Smoked Pulled Ham 🤤🔥 is a medium American recipe that serves 8. 350 calories per serving. Recipe by Girl Gone Grilling on YouTube.
Prep: 40 min | Cook: 15 hrs 45 min | Total: 16 hrs 55 min
Cost: $47.85 total, $5.98 per serving
Ingredients
- 8 lb Bone-In Ham (Unsliced, whole bone‑in ham)
- 2 tbsp Dijon Mustard (Used as a binder for seasoning)
- 1 tbsp Kosher Salt (Seasoning)
- 1 tsp Black Pepper (Freshly ground)
- 0.75 cup Pineapple Juice (Unsweetened, adds moisture and flavor)
- 0.75 cup Water (Tap water)
- 0.5 cup Peach Glaze (Store‑bought or homemade peach BBQ glaze)
Instructions
Apply Binder and Seasoning
Pat the ham dry, spread Dijon mustard evenly over the entire surface, then season all sides with kosher salt and freshly ground black pepper.
Time: PT15M
Preheat Smoker
Set the pellet smoker to 225°F and allow it to preheat.
Time: PT15M
Temperature: 225°F
Initial Low‑and‑Slow Smoke
Place the seasoned ham directly on the smoker rack and smoke overnight for about 9 hours, or until the internal temperature reaches 170°F.
Time: PT9H
Temperature: 225°F
Wrap with Liquid and Glaze
Remove the ham, transfer it to an aluminum pan, add 3/4 cup pineapple juice, 3/4 cup water, and drizzle the peach glaze over the top. Tightly cover with aluminum foil.
Time: PT10M
Second Smoke Phase
Return the wrapped ham to the smoker and continue cooking for about 6 hours, or until the internal temperature exceeds 200°F.
Time: PT6H
Temperature: 225°F
Finish in Oven and Rest
Preheat the oven to 350°F. Transfer the foil‑wrapped ham to a baking sheet and place in the oven for 45 minutes. Afterward, let the ham rest, still wrapped, for 45 minutes before shredding.
Time: PT45M
Temperature: 350°F
Shred the Ham
Unwrap the ham, remove the bone, and use two forks or kitchen shears to pull the meat apart into bite‑size shreds.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Contains pork, Gluten‑Free if using gluten‑free glaze, Dairy‑Free
Allergens: Mustard, Potential gluten (if glaze contains wheat)
Ingredient Substitutions
- Instead of Bone-In Ham: Pre‑cooked ham, Pork butt
- Instead of Dijon Mustard: Yellow mustard, Whole grain mustard
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Pineapple Juice: Apple juice, Orange juice
- Instead of Peach Glaze: Apricot glaze, Barbecue sauce
Equipment Needed
- Pellet Smoker
- Oven
- Aluminum Pan
- Aluminum Foil
- Meat Thermometer
- Tongs
- Carving Fork
- Cutting Board
- Basting Brush (optional)
- Kitchen Shears or Forks
Critical Steps — Do Not Skip
- Applying the Dijon mustard binder evenly.
- Reaching the correct internal temperatures (170°F then >200°F).
- Wrapping the ham with pineapple juice, water, and peach glaze to retain moisture.
- Allowing a proper rest period before shredding.
Chef Tips from the Video
- Use a mild fruit wood (apple or cherry) for a subtle sweet smoke that complements the peach glaze.
- For extra caramelization, brush a thin layer of additional peach glaze on the ham during the last hour of smoking.
- After shredding, toss the meat with a little of the pan juices for extra flavor before assembling sliders.
Troubleshooting
Ham is dry after cooking.
Ensure the foil wrap is sealed tightly and that enough liquid (juice + water) is added. Adding a bit more glaze or a splash of apple cider vinegar can also help retain moisture.
Internal temperature never reaches 200°F.
Check that the smoker maintains a steady 225°F; consider adding more pellets or adjusting airflow. If the ham is very large, extend the second smoke phase by 30‑60 minutes.
Glaze burns or sticks to foil.
Wrap the ham tightly to prevent direct exposure, or place a second layer of foil over the glaze before sealing.
Storage
Refrigerator: Store shredded ham in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The ham can be smoked a day ahead; refrigerate wrapped and reheat gently before serving.
- Shredded ham freezes well; portion into zip‑top bags for quick future meals.
Frequently Asked Questions
What is the cultural significance and history of shredded smoked ham in Hawaiian‑style sliders?
Hawaiian sliders combine sweet tropical flavors like pineapple and peach with classic BBQ pork, reflecting the islands’ love for sweet‑savory pairings. The shredded smoked ham mimics the traditional Hawaiian “Kalua” pork technique, where low‑and‑slow cooking makes the meat tender and easy to pull.
What are the traditional regional variations of Hawaiian sliders in Hawaiian cuisine?
In Hawaii, sliders often feature a blend of pork, pineapple, and a sweet glaze, but variations may include teriyaki sauce, kimchi, or a spicy sriracha mayo. Some islands add coconut milk to the glaze for extra richness.
What occasions or celebrations is shredded smoked ham traditionally associated with in Hawaiian culture?
Pulled pork and ham dishes are popular at luau feasts, birthday parties, and backyard barbecues in Hawaii. The sweet‑savory profile makes it a crowd‑pleaser for casual gatherings and summer cookouts.
How does shredded smoked ham fit into the broader American barbecue tradition?
American barbecue celebrates low‑and‑slow cooking of pork, whether it’s ribs, shoulder, or ham. This recipe adapts that tradition with a tropical twist, using a pellet smoker to achieve a consistent smoke and a peach glaze for a modern, sweet finish.
What are the authentic traditional ingredients for shredded smoked ham versus acceptable substitutes?
Traditional ingredients include a bone‑in ham, mustard binder, pineapple juice, and a fruit‑based glaze like peach. Substitutes can be a pork butt instead of ham, yellow mustard for Dijon, or apricot glaze in place of peach.
What other Hawaiian‑style dishes pair well with shredded smoked ham from this recipe?
Serve the ham with grilled pineapple rings, coconut rice, or a simple cabbage slaw tossed in a light vinaigrette. It also pairs nicely with a side of macaroni salad or sweet potato fries.
What are the most common mistakes to avoid when making shredded smoked ham?
Common errors include under‑seasoning the binder, opening the smoker too often which drops temperature, and not wrapping the ham tightly enough, which can lead to dry meat. Also, failing to let the ham rest before shredding makes it harder to pull apart.
Why does this recipe use a low temperature of 225°F for the first smoke phase instead of a higher heat?
A low temperature allows the connective tissue to break down slowly, creating a tender, pull‑apart texture while preserving moisture. Higher heat would cook the exterior too fast and could result in a dry, tough ham.
How do I know when the shredded smoked ham is done cooking?
The ham is done when the internal temperature reaches at least 200°F and the meat pulls away from the bone easily. A fork or two should slide through the meat with little resistance.
What does the YouTube channel Girl Gone Grilling specialize in?
Girl Gone Grilling focuses on outdoor cooking, especially smoking, grilling, and BBQ techniques. The channel shares step‑by‑step tutorials for meat‑centric recipes, often with a fun, approachable style.
How does the YouTube channel Girl Gone Grilling's approach to American BBQ differ from other BBQ channels?
Girl Gone Grilling emphasizes long, low‑and‑slow smoke sessions combined with sweet fruit‑based glazes, creating a balance of smoky and tropical flavors. Unlike some channels that focus on heavy rubs, she often uses simple binders like mustard and finishes with fruit glazes for a unique twist.
Last updated: August 24, 2026
