Smoked Pulled Ham Recipe (Crock Pot Finish for Tender, Juicy BBQ Ham)
If you’ve never made pulled ham, you’re missing out.
Everyone talks about pulled pork, but ham is already cured, already packed with flavor, and way more forgiving. This method keeps it simple: a few hours on the smoker using the Weber kettle, then into the crock pot overnight to break everything down into tender, pull-apart meat.
No complicated steps. No babysitting the fire all day. Just solid BBQ that works.
Smoked Pulled Ham Recipe (Crock Pot Finish)
Ingredients
- 1 bone-in pre-cooked ham (shank or butt portion)
- Burn Pit BBQ Pop Smoke Memphis Style Rub
- Hickory wood chips
- Water (for wood chips + crock pot moisture if needed)
- Hawaiian slider buns
Instructions
1. Prep the Ham
- Remove packaging and pat the ham dry
- Remove the thick skin and fat cap
- Lightly score the surface if needed (helps the rub stick and flavor penetrate)
- Coat generously with Pop Smoke Memphis Style Rub
2. Set Up the Grill (Indirect Method)
- Set up your Weber kettle for indirect heat
- Place charcoal on one side and leave the other side open
- Add hickory wood chips to the hot coals
- Target temperature: 250–275°F
3. Smoke the Ham
- Place the ham on the indirect side of the grill
- Let it smoke for about 3 hours
- You’re building flavor here, not cooking it through
- Look for a deeper color and slight bark forming on the outside
4. Move to the Crock Pot
- Transfer the ham to a crock pot
- Add a small amount of liquid (about ¼–½ cup water) to prevent drying out
- Cover and cook on LOW overnight (8–10 hours)
5. Pull the Ham
- Remove the bone (should slide right out)
- Shred the meat using forks or meat claws
- Mix everything together to keep it juicy
6. Build the Sliders
- Pile the pulled ham onto Hawaiian slider buns
- Serve as-is or add your favorite toppings (pickles, slaw, or a light sauce)
Grilling Tips (Beginner Friendly)
- Don’t overthink the smoke. 3 hours is plenty since the ham is already cooked
- Keep your kettle temps steady with vent adjustments
- Indirect heat keeps things simple and prevents burning
- The crock pot is where the tenderness comes from, low and slow wins
Extra Flavor & Serving Ideas
- Hawaiian sliders are the move—sweet + smoky just works
- Add a light drizzle of BBQ sauce if you want, but it’s not required
- Great for parties, meal prep, or easy weeknight dinners
- Try adding cheese and warming the sliders in the oven for a melty finish
FAQ
Isn’t the ham already cooked?
Yes, and that’s the advantage. You’re adding smoke flavor and then breaking it down for texture.
Can I skip the crock pot?
You can, but you won’t get that same pulled texture. The crock pot is what makes this easy.
What wood works best?
Hickory is bold and classic, but fruit woods like apple or cherry work too.
Will it dry out overnight?
Not if you keep it on low and add a little moisture. The fat in the ham helps a lot here.
How long does it last?
3–5 days in the fridge. It reheats well and is great for leftovers.
Call to Action
If you want BBQ that actually fits your life, this is it.
Grab a bottle of Pop Smoke Memphis Style Rub, fire up the kettle, and give this one a shot. Simple process. Big flavor. Every time.