Smoked Pulled Ham

This mouthwatering dish features tender, smoked ham that's been perfectly seasoned and pulled apart to create a juicy, flavorful experience. It's ideal for sandwiches, sliders, or as a main course. Pair it with your favorite barbecue sauce for an irresistible meal.

 

*photo by Chelsey Derks-Modde

Directions

Preheat smoker to 225°F.

Score ham by cutting a diamond pattern across the surface, about ½ inch deep.

Rub ham with oil and season with Meat Church seasoning. Place ham meat-side down in an aluminum baking dish and place in preheated smoker.

While ham is smoking, prepare the glaze by mixing apricot preserves and barbecue sauce in a sauce pan over medium-high heat. Bring the mix to a boil, stirring so it doesn’t burn, until it is well-combined, about 5 minutes. Set aside.

Smoke ham until the internal temperature reaches 165°F, about 6–8 hours.*

Remove ham from smoker. Add 1 cup of water to the bottom of the pan and top the ham with the glaze.

Return ham to the smoker and continue to smoke until it can be shredded, about 2–2 ½ more hours (200–205°F internal temperature).

Remove ham and shred in the aluminum pan with the sauce, removing bones and cartilage.

 

Slow Cooker Directions

Score ham by cutting a diamond pattern across the surface, about ½ inch deep.

Rub ham with oil and season with Meat Church seasoning. Place ham meat-side down in a large slow cooker. Add 1 cup of water and cook on low until ham shreds with 2 forks, 7–10 hours.

Prepare the glaze by mixing apricot preserves and barbecue sauce in a sauce pan over medium-high heat. Bring the mix to a boil, stirring so it doesn’t burn, until it is well-combined, about 5 minutes. Add to shredded ham or reserve for topping.

*The ham will not be ready to shred at this point

Nutrition