Smoked Pulled Ham Recipe — Tender, Smoky, Pull-Apart Ham Done Right

Pulled ham doesn’t get talked about enough — and that’s a mistake.

If you’ve ever had leftover holiday ham and wished it were juicier, smokier, and more versatile, this recipe fixes that. Instead of slicing, we take a bone-in ham and treat it like a pork shoulder: slow smoke for flavor, then braise it until it pulls apart effortlessly.

This method works whether you’re cooking for a crowd, planning ahead for meals, or just want something different on the smoker that still delivers big BBQ flavor without a ton of effort.

Recipe

Ingredients

• 1 bone-in smoked ham, 8–10 lb (not spiral-cut)
• Burn Pit BBQ All-Purpose Rub (or Sweet Heat for extra kick)
• 1 cup apple juice or apple cider
• 2–3 tablespoons butter, sliced into pats
• 2 tablespoons honey or maple syrup (optional, adjust to taste)
• 1 tablespoon apple cider vinegar
• Optional: additional rub or cracked black pepper for finishing

Tools

• Smoker or grill set up for indirect heat
• ½-size disposable aluminum pan
• Heavy-duty aluminum foil
• Instant-read thermometer
• Heat-resistant gloves or meat claws

Instructions

1. Preheat the Smoker

Set your smoker to 195°F using indirect heat. Apple, hickory, pecan, or maple wood all work well with ham.

2. Season the Ham

Remove the ham from the packaging and place it directly on a tray. Do not pat it dry — the moisture helps the rub stick. Season generously on all sides with Burn Pit BBQ rub. Let it sit at room temperature for about 15 minutes.

3. Smoke for Bark

Place the ham directly on the smoker grates. Smoke until the internal temperature reaches around 165°F and the outside has developed a deep, flavorful bark. This can take several hours depending on your cooker and conditions.

4. Braise for Tenderness

Transfer the ham to a disposable pan. Add the apple juice, apple cider vinegar, butter pats, and honey or maple syrup if using. Cover the pan tightly with foil.

Increase smoker temperature to 300°F and continue cooking until the ham reaches 200–205°F and probes tender.

5. Rest and Pull

Carefully remove the pan from the smoker and let the ham rest, covered, for 20–30 minutes. Remove the bone and pull the ham using gloves or meat claws. Mix in some of the pan juices to keep the meat moist and flavorful.

6. Serve

Taste and adjust seasoning if needed. Add a light sprinkle of additional rub or black pepper if desired.

Grilling Tips & Helpful Advice for Beginners

• Avoid spiral-cut hams. They dry out and don’t pull well.
• Trust tenderness over temperature. The ham is ready when it pulls easily, not just when it hits a number.
• Seal the foil tightly. A good seal during the braise prevents moisture loss.
• Save the pan juices. They’re loaded with flavor and make a big difference when mixed back in.

Extra Flavor & Pairing Ideas

• Sliders: Serve on toasted buns with coleslaw and pickles.
• Tacos: Add pulled ham to warm tortillas with pineapple salsa or pickled onions.
• BBQ Plate: Pair with baked beans, mac and cheese, or grilled vegetables.
• Sweet Heat Finish: Toss lightly with BBQ sauce and a pinch of Sweet Heat rub before serving.

Frequently Asked Questions

Can I cook this in the oven?
Yes. You won’t get smoke flavor, but the method still works. Cook at the same temperatures using a rack over a pan.

Do I need to add sauce?
No. This pulled ham is flavorful on its own. Sauce is optional and best added lightly after pulling.

How long does pulled ham keep?
Stored in an airtight container, it will keep for up to 4 days in the fridge and freezes well for later use.

Can I make this ahead of time?
Absolutely. Reheat gently with a little reserved pan juice to keep it moist.

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