Are you ready to take your ham to the next level? In this recipe we will show you a simple method for preparing a delicious pulled ham, starting with scoring and seasoning a bone-in ham. We'll guide you through the grilling process, ensuring a perfectly smoked ham every time for those incredible pulled ham sandwiches.
Recipe by: @MexibeastBBQ
INGREDIENTS:
1 whole bone-in ham
Your favorite BBQ rub for ham
Glaze of choice
50/50 mix of water and apple cider vinegar (for spritzing)
Apple juice (for wrapping)
THE COOK:
Start with a bone-in ham—spiral-cut or whole works perfectly. Score the surface if you like, then rub your favorite seasoning all over so every bite is packed with flavor.
Set up your Slow 'N Sear® MasterKettle with the Slow 'N Sear® Deluxe insert for ultimate control over heat and smoke. Preheat to 225°F and add apple wood for a sweet, subtle smoke. Place the ham on the indirect side of the kettle and smoke it low and slow, spritzing every 30 minutes with a 50/50 mix of water and apple cider vinegar. Continue until the internal temperature reaches 160–165°F.
Next, transfer the ham to a foil-lined pan, pour in some apple juice, add a bit more rub and your favorite glaze, then cover tightly. Return it to the kettle and continue cooking until it reaches 200°F or is probe-tender and ready to shred.
Let the ham rest for about 30 minutes to lock in all those juices. Then pull it apart into juicy, smoky perfection—perfect for piling high on buns or serving straight to the table. Tender, flavorful, and smoky, this pulled ham is a holiday meal your family will remember.