Smoked Pulled Ham (Step-by-Step)

This savory Smoked Pulled Ham recipe is flavor-packed, featuring a bone-in ham coated in a spiced brown sugar rub, smoked until crusty, and wrapped to tender perfection. Shred it for sandwiches, tacos, burritos, or enjoy as leftovers—the possibilities are endless!

Smoked pulled ham takes the bone-in ham to a new level. Slowly smoking the ham and then wrapping it in foil allows it to braise in its own juices until it’s tender enough to shred. Transform your holiday feast, meal prep for the week, or step up your game day sliders with juicy shredded smoked ham.

Pile it on sandwiches or Flaky Buttermilk Biscuits, pairing it with sauces like Grilled Acorn Squash with Maple Butter, Maple Chipotle BBQ Sauce, Hatch Chile Jam, or Pickled Mustard Seeds,

How to Choose the Best Ham

Bone-In or Out?

Choose bone-in ham. The fat and muscle structure around the shank and butt allows for the meat to shred very well, also keeping it very moist. There are semi-boneless cuts out there, I have not tested these for pulled ham. Also, you end up with a perfectly roasted ham bone with all of the trimmings to make gravy, soup, or stock.

Spiral sliced or Uncut ham?

Stick with an uncut ham. Spiral sliced ham ends up splintering into smaller pieces on the outside, almost like shards. Many of the slices also end up falling off prematurely, potentially exposing the inside and drying it out further. You’ll have edge-to-edge moist ham if you stick with uncut ham.

Try out our recipe for Smoked Spiral Ham & Hot Honey Bourbon Glaze if you prefer a spiral slice!

Water or Natural Juices Added?

Avoid added water, as the “water” can also be solutions with MSG and other chemicals. It’s a way for the manufacturers to inject hams to keep them moist for extended periods of time. The “natural juices” could be extra salt, additives, and even sometimes sugar. The concept is to bulk up the weight of the ham, increasing profit margins.

Here’s a handy guide to keep you informed on the labels:

How to Make Smoked Pulled Ham

Remove the ham from the package and pat it down with paper towels. Take note of the weight of the ham, as it will greatly affect cooking time.

Step 1: Prepping the Ham

Mix the seasoning ingredients, which I recommend using this recipe for a Smoked Ham Rub (salt-free). Read this linked recipe for further details on customizing the rub using variations of chiles, herbs, and spices.

Ingredients for Smoked Ham Rub

• Brown sugar – Fresher the better
• Paprika – Sweet or smoked paprika
• Granulated garlic – Use this instead of garlic powder for a better texture
• Black pepper – Coarse black pepper adds a nice texture
• Ancho chile powder – Adds a smoky, fruity flavor that’s mild
• Onion powder – Savory and pungent flavor
• Ground ginger – Slightly sweet and warm spice
• Ground cinnamon – Classic combination with brown sugar and ham

Important: Use yellow mustard or hot sauce as a binder before applying the seasoning. Seasoning doesn’t stick very well to the outside of a ham, so it’s important to use a binder.

WATCH THE SODIUM. Ham is cured, which means it’s loaded with sodium already. Make sure whichever seasoning you choose, it’s also not a sodium-packed punch. Most bottled BBQ rubs will have salt, so it’s good to be aware.

Step 2: Smoking the Ham

You have two options: Low and slow, or Warmer and faster.

Low and slow (180-200°F): The lower the temperature for smoking, the more smoke flavor you’ll have. This method is also easier for overnight cooks on a pellet smoker, allowing you to sleep and have the ham ready for mealtime. Use this for larger hams, around 10-12 pounds.

Warmer and faster (250°F): Plenty of smoke flavor without having to wait 7-8 hours for it to fully smoke. Ideal for smaller hams, roughly 4-7 pounds.

Place the bone-in ham on the smoker with the cut side facing down. Close the lid and allow it to smoke undisturbed until it reaches an internal temperature of about 165°F. Use a quick reading temperature probe to verify.

How long does it take to smoke ham?

This will greatly depend on the size and temperature chosen. To reach the target temperature of 165°F before wrapping it will take 4-10 hours.

Using the “low and slow” method mentioned above will generally take 7-10 hours for large hams (ideal for overnight cooks. The “warmer and faster” method will take 2-4 hours for smaller hams.

Step 3: Wrapping in Foil

Using a foil pan and heavy-duty aluminum foil, wrap the ham tightly before adding it back into the smoker.

Adding liquids is recommended for additional flavor. Choose something that’s not going to add additional salt, such as beer, pineapple juice, or apple juice.

The ham will squeeze out some of its own liquid into the pan as it steams inside, so don’t be surprised when you pull off the foil and there’s more liquid than you added.

Turn up the heat to 300°F and cook the wrapped ham until it’s probe tender, around 200-208°F.

Step 4: Rest and Pulling the Ham

Check to verify that the smoked ham is probe tender. Set the foil pan, still wrapped, on the counter at room temperature and allow it to rest before shredding.

How long should a ham rest after smoking?

Allow it to rest between 30-60 minutes before shredding. I prefer to use black latex gloves over the top of cotton safety gloves, and get my hands in there!

If you need it to rest for a longer period, place the wrapped pan in your oven at the lowest temperature setting (ideally 150-170°F) for a few hours.

How to Use Smoked Pulled Ham

Think sandwiches, burritos, tacos, breakfast skillets, or holiday feasts!

Try pairing it with some of these sides and sauces:

• Cranberry Chimichurri Sauce – Perfect to serve with holiday smoked ham and rolls
• Cranberry Honey Mustard BBQ Sauce – Pour some on smoked pulled ham sandwiches
• Fennel Apple Slaw with Hot Honey – This might be the perfect pairing for sandwiches
• Creamy Jalapeno Carrot Slaw – Crispy coleslaw complements the rich ham
• Grilled Sweet Potato Fries – These potatoes are a great side dish for any gathering
• Cranberry Jalapeno Dip – Slather some onto buns piled with pulled ham

Frequently Asked Questions