Smoked Pulled Ham: An Easy Guide for Tender, Flavor-Packed Pork
Smoked pulled ham brings together smoky goodness and that classic ham flavor, making it a favorite for both backyard barbecues and cozy homemade meals. I’ve been making this dish for years, and it always delivers a savory punch with the kind of tenderness you look for in pulled meat. Smoked pulled ham is surprisingly simple, works for all sorts of occasions, and keeps leftovers interesting with very little effort.
What makes this smoked pulled ham really practical is how it turns a basic cut of pork into something extra tasty with just a few steps. You don’t need a fancy smoker, either; a simple charcoal or pellet grill gets the job done, and the slow smoke does most of the heavy lifting for you. The end result is juicy, flavorful pork that falls apart at the touch of a fork. It’s perfect on its own, piled high in a sandwich, or even tossed with pasta or salad greens for something different.
Reasons to Try Smoked Pulled Ham
- No advanced gear required. You can smoke ham with a basic grill or smoker; no need to be a barbecue pro.
- Rich, smoky flavor all the way through. The ham picks up gentle smoke and seasonings, giving you a tasty result every time.
- Super moist and easy to shred. Slow smoking breaks down the meat, making it fork-tender and easy to pull apart.
- Great for serving a crowd or planning meals ahead. Smoked pulled ham keeps well, freezes nicely, and works in tons of recipes.
Ingredients for Smoked Pulled Ham
Here’s what you need to make your own smoked pulled ham:
- 1 boneless ham (around 6-8 pounds), fully cooked or partially cooked
- 1/3 cup yellow mustard or olive oil (for rubbing the ham)
- 1/3 cup brown sugar
- 2 tablespoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon ground coriander (optional, but brings a nice edge)
- 1 tablespoon kosher salt (adjust if your ham is already pretty salty)
- 1 cup apple juice or pineapple juice (for spritzing or basting as it smokes)
- Wood chunks or chips for smoking; try hickory, applewood, or cherry for a smooth flavor
How to Make Smoked Pulled Ham
1. Prep Your Ham
Pat the ham dry with paper towels. If the ham has any thick rind or skin, trim it off, leaving a thin layer of fat for flavor. You want the rub to stick nicely.
Spread a thin layer of mustard or olive oil over the outside. This step helps your spice rub cling to the ham and adds moisture along the way.
2. Mix and Apply the Rub
Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, coriander, and salt in a bowl. Sprinkle this mixture generously all over the ham, pressing it in so the seasoning sticks. Don’t skip the sides or any nooks and crannies.
3. Set Up the Smoker or Grill
Set your smoker or grill for indirect heat at a steady 225°F (about 107°C). Add wood chunks or soaked chips for smoke. If you’re using a grill, place a pan of water or apple juice under the meat to keep things moist.
4. Smoke Low and Slow
Place the ham on the indirect side of the smoker or grill, close the lid, and let it soak up the smoke. Smoking time usually takes 3 to 4 hours for a fully cooked ham or up to 5 hours if it’s only partially cooked. The goal is to heat the ham to about 195°F (90°C) for that rich, pull-apart texture. Spritz the outside every hour or so with apple or pineapple juice to keep things from drying out.
5. Wrap and Finish
Once your ham reaches about 160°F (71°C), you can wrap it tightly in aluminum foil with a few splashes of juice for extra steam; this trick really helps it finish nice and moist. Smoke it until it gets nice and tender, then rest it for 30-45 minutes (still wrapped) so the juices reabsorb into the meat.
6. Pull and Serve
After the rest, unwrap the ham and use two forks or your hands to pull it into chunky shreds. Serve warm, or keep it in a covered pan for later. Some folks like to toss the pulled pork with a bit of barbecue sauce at this point, which is definitely worth trying if that’s your style.
Tips & Variations
- If you want even more flavor, let the ham sit with the seasoning rub overnight in the fridge before smoking. Just wrap it tightly in plastic and chill until you’re ready.
- For a spicy kick, add some cayenne or chili powder to the rub. It gives the ham a nice heat without overpowering the smoke.
- Use leftover pulled ham for sandwiches, pizzas, loaded baked potatoes, or stir it into macaroni and cheese for a fun twist.
- You can smoke a bonein ham, too. It usually takes a little longer but adds a bit more flavor. Just keep an eye on the internal temperature and moisture.
- If you don’t have apple or pineapple juice, try orange or even a splash of cola in the spritz bottle. Any sweet liquid pairs well with ham and helps keep it juicy.
- Got a small ham or are just cooking for a few? Halve the rub recipe and adjust cook times; smaller pieces finish quicker and are just as delicious.
Common Questions About Smoked Pulled Ham
Q: Can I use a spiral-sliced ham?
Yes, you can. Just be extra gentle during the pulling so the slices don’t dry out. Smoking spiralcut ham works best if you gently separate and season the slices before wrapping up for the last bit of cooking.
Q: How do I store leftover pulled ham?
Keep leftovers in an airtight container in the fridge for up to five days, or freeze in freezer bags for up to three months. Thaw overnight in the fridge and reheat slowly so it stays moist.
Q: What if I don’t have a smoker?
A charcoal or gas grill set up for indirect heat works well. Add soaked wood chips in a foil pouch or smoke box over the heat source for that needed smoke flavor.
Q: Do I need to inject or brine the ham?
Usually, you don’t. Storebought hams are often already brined or cured. All you really need is the rub and a bit of apple juice spritz to get a tasty result, but if you like experimenting, trying a quick brine for uncooked ham can add a little insurance for juicy pork.
Q: Can I use fresh (uncured) ham?
Fresh ham, or “green” ham, works fine but takes longer to cook and benefits from a marinade or brine ahead of time. The flavor is a little more like pulled pork shoulder, but the smoke brings it all together.
Serving & Pairing Ideas
Smoked pulled ham is easy to serve in lots of different ways. Here are a few top picks from my own kitchen:
- Pile it onto soft buns with coleslaw for a classic sandwich.
- Spoon over cheesy grits or polenta for a southern comfort vibe.
- Add to scrambled eggs or breakfast burritos for an extra protein boost in the morning.
- Use as a pizza topping or stuff into quesadillas for a barbecue twist on old favorites.
- Mix with baked beans or toss into salads for a bit of smoky depth at lunch.
Extra Ideas for Making Your Smoked Pulled Ham Stand Out
To really make your pulled ham next-level cool and keep things fresh, consider experimenting with different rub combinations or using unique wood chips like pecan for a hint of sweetness. If you’re entertaining, try setting up a DIY pulled ham slider bar with a variety of sauces and toppings like pickled onions, spicy mustard, or even pineapple salsa. Smoked pulled ham also pairs surprisingly well with craft beers and crisp ciders, so think about a little beverage pairing the next time you make a batch.
If you often have leftovers, portion them out for meal prep or quick weeknight dinners. Pulled ham freezes well and can be tossed into soups, fried rice, or even rolled into savory breakfast wraps. The options are only as limited as your creativity.
Give Smoked Pulled Ham a Go
Smoking a ham for pulled meat is one of those projects that’s well worth a half-day investment, and the leftovers are just as rewarding as the first meal. You can get creative with the rub and spritz, and no two cooks are ever quite the same, which keeps it interesting time after time. If you try this smoked pulled ham, I’d love to hear what you think or see how you make it your own. Wrapping up: with just a few simple steps, you’ll have a crowd-pleasing dish that’s packed with flavor and ready for all kinds of meals.