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Shredding all of the smoked pulled ham.

Smoked Pulled Ham

  • Author: Brad Prose
  • Total Time: 7 hours 20 minutes
  • Yield: 10-12 people 1x


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.


  • 1 ham shank, bone-in (about 710 lb)
  • 1/4 cup yellow mustard, more as needed
  • 1/2 cup BBQ seasoning (see recommendations)
  • 1 bottle beer, 12 oz


  • Roasting pan or foil pan
  • Heavy-duty foil



  1. Preheat your charcoal grill or smoker for indirect grilling, temperature at 250°F
  2. Using a small knife, slice a crosshatch on all sides about 1/4″ deep, except the flat cut side. Coat the same sides you sliced with the mustard and the seasoning. Use more if needed.
  3. Place your ham in the smoker, directly on the grates.  Add a small pan of water if you feel the air is dry, this will help it to shred later. Allow it to smoke for about 3 hours, until it’s around 165°F.
  4. Carefully remove the ham and place it in a foil pan, or a roasting pan. Pour in the bottle of beer around the ham, and seal the pan with heavy-duty foil. Make sure the foil isn’t hugging the ham.
  5. Turn up the heat in the smoker to 350°F. Place the pan back in the grill and let it cook for another 3-4 hours.
  6. Check on the ham once it’s around 195-205°F. The meat should be pulling off the bone, and you can easily tug some ham off. Allow it to rest for about 30 minutes at room temperature, covered in foil.
  7. Shred the ham, and enjoy.


The time will vary depending on the size of the ham, so use your intuition. Don’t be afraid to cook it longer. If you think you don’t have enough time for your guests to eat, prepare it the day before.

  • Prep Time: 20
  • Cook Time: 7 hours
  • Category: Pork
  • Method: Smoking
  • Cuisine: BBQ

Keywords: ham, smoked ham, pulled ham, smoked pull ham, pork, pulled pork, bbq, spicy, holiday ham

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