Smoked Pulled Ham

Smoked Pulled Ham has been right under our noses, and you need it. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth. Yes, it absolutely shreds into perfectly juicy strands.

Smoked pulled ham is essentially pulled pork. Instead of using a pork shoulder or pork butt, we’re using bone-in ham shanks. Yes, you too can enjoy this salty, shredded pile of pork along with me.

Think about all of the possibilities: sandwiches, tacos, maybe even burritos. Pile it up!

How to Choose the Best Ham

You’ll likely be at the store wondering which is the right ham for this project? Good thing you’re here because I’m going to answer those.

Bone-In or Out?

Absolutely 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 not?

Nope. Stick with an uncut ham. Pre-slicing seems like a neat trick to make it easier to shred, but it’s very unnecessary. It also doesn’t work (I’ve tried) as you’d think. Spiral sliced ham ends up splintering into smaller pieces on the outside, almost like shards. The inside is still very moist, but the consistency is incredibly off. 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.

Shank or butt?

Buy the shank. Both will taste great of course, however, the butt has a more complicated bone structure which makes it tricker when shredding. The shank also happens to have more fat, which will keep the meat moist and allow it to shred easier.

Glazed or Not?

That’s really up to you. I’m recommending buying ham that is not glazed, which allows you to customize the flavors. I’ve tested it with a pre-glazed ham, only once, and it does work. Personally, I’d prefer to choose my own flavors.

Water or Natural Juices Added?

Avoid this, 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:

Ham	No water added and is at least 20.5% protein
Ham in natural juices	The protein level is around 18.5% protein, with 7-8% added water
Ham, water added	The protein level at least 17%, with 10% added water
Ham and water product	Add as much water as they want

Step 1: Scoring and Seasoning

Using a sharp knife, score a cross-hatch pattern into the surface of the ham. No need to cut too deep, just about 1/4″. This opens up the surface for more texture, bark, and smoke flavor.

Rub the ham with yellow mustard on all sides, except for the flat-cut side. The mustard acts as a binder for the spices, which is necessary on the surface of the ham. Season the ham with your preferred spice rub. Let’s chat about that next!

Flavors for Smoked Pulled Ham

Preparing the ham for the smoker is pretty simple: Rub it down with yellow mustard and spices. The yellow mustard will impart very little actual flavor to the ham, gluing the spices to the surface itself.

Remember that ham has a lot of sodium, so be mindful of how much you add during the full process. I recommend either making your own seasoning blend or using one from a company that’s typically lower in sodium.

Here are my top 2 recommended seasonings for Smoked Pulled Ham:

1. Signature Sweet & Smoky Rub – All-around great flavors for BBQ and especially pork. It’s not overly salty and will create a great crust on the outside.
2. Smoky Southwest Dry Rub – Earthy, sweet, and savory. Another seasoning that isn’t salt-forward and tastes great after the ham is shredded.

Step 2: Smoke the Ham in a Pan

Smoke the ham at 250° for a few hours, until the temp reaches about 155-165° internally.

Place the ham in a roasting pan if possible, which elevates the ham. This allows for more airflow and smoke, providing additional bark and flavor on the flat surface of the ham.

Pour 1 cup of water into the bottom of the pan to aid with moisture and collect any drippings. I’ve found this helps to mitigate the sugars from also burning in the pan.

Step 3: Braise and Wrap

Once the ham reaches temperature, pour 12-16 ounces of room-temperature beer into the pan. Wrap tightly with heavy-duty foil.

Any liquid can work, but good beer pairs really well with smoked ham for hydration. It also reduces into a sweet liquid that can be used to mix into the shredded ham. Use broth, or apple juice as an alternative.

Turn up the heat on your smoker to 350°F and place the pan back inside, cooking for a few more hours until it registers around 195-205°F.

Step 4: Rest and Shred

Check to see that the ham pulls off easily and that it’s probe tender. Allow it to rest for 30 minutes before shredding. I prefer to use black latex gloves over the top of cotton safety gloves, and get my hands in there!

Cured meat is generally tougher, and more resilient than typical meat. Smoking most products such as bacon, pastrami, and ham will add flavor but the meat remains tougher. Pushing the ham past the safe zone towards the 205°F area with the beer braise helps to tenderize the meat, relaxing the muscles and allowing the fat to render further. This absolutely will shred.

Frequently Asked Questions

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