{"id":349641,"date":"2025-12-18T14:33:10","date_gmt":"2025-12-18T14:33:10","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/smoked-pulled-ham-recipe-tender-smoky-pull-apart-ham-done-right-burn-pit-bbq\/"},"modified":"2025-12-18T14:33:10","modified_gmt":"2025-12-18T14:33:10","slug":"smoked-pulled-ham-recipe-tender-smoky-pull-apart-ham-done-right-burn-pit-bbq","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=349641","title":{"rendered":"Smoked Pulled Ham Recipe \u2014 Tender, Smoky, Pull-Apart Ham Done Right \u2013 Burn Pit BBQ"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Pulled ham doesn\u2019t get talked about enough \u2014 and that\u2019s a mistake.<\/p>\n<p>If you\u2019ve ever had leftover holiday ham and wished it were juicier, smokier, and more versatile, this recipe fixes that. Instead of slicing, we take a bone-in ham and treat it like a pork shoulder: slow smoke for flavor, then braise it until it pulls apart effortlessly.<\/p>\n<p>This method works whether you\u2019re cooking for a crowd, planning ahead for meals, or just want something different on the smoker that still delivers big BBQ flavor without a ton of effort.<\/p>\n<h2><span>Recipe<\/span><\/h2>\n<h3><span>Ingredients<\/span><\/h3>\n<ul data-spread=\"false\">\n<li><span>1 bone-in smoked ham, 8\u201310 lb (not spiral-cut)<\/span><\/li>\n<li><span><a href=\"https:\/\/burnpitbbq.com\/products\/all-ration-all-purpose-bbq-rub\" target=\"_blank\" title=\"All Purpose Rub\" rel=\"noopener\">Burn Pit BBQ All-Purpose Rub<\/a> (or Sweet Heat for extra kick)<\/span><\/li>\n<li><span>1 cup apple juice or apple cider<\/span><\/li>\n<li><span>2\u20133 tablespoons butter, sliced into pats<\/span><\/li>\n<li><span>2 tablespoons honey or maple syrup (optional, adjust to taste)<\/span><\/li>\n<li><span>1 tablespoon apple cider vinegar<\/span><\/li>\n<li><span>Optional: additional rub or cracked black pepper for finishing<\/span><\/li>\n<\/ul>\n<h3><span>Tools<\/span><\/h3>\n<ul data-spread=\"false\">\n<li><span>Smoker or grill set up for indirect heat<\/span><\/li>\n<li><span>\u00bd-size disposable aluminum pan<\/span><\/li>\n<li><span>Heavy-duty aluminum foil<\/span><\/li>\n<li><span>Instant-read thermometer<\/span><\/li>\n<li><span>Heat-resistant gloves or meat claws<\/span><\/li>\n<\/ul>\n<h3><span>Instructions<\/span><\/h3>\n<p><strong><span>1. Preheat the Smoker<\/span><\/strong><\/p>\n<p><span>Set your smoker to 195\u00b0F using indirect heat. Apple, hickory, pecan, or maple wood all work well with ham.<\/span><\/p>\n<p><strong><span>2. Season the Ham<\/span><\/strong><\/p>\n<p><span>Remove the ham from the packaging and place it directly on a tray. Do not pat it dry \u2014 the moisture helps the rub stick. Season generously on all sides with Burn Pit BBQ rub. Let it sit at room temperature for about 15 minutes.<\/span><\/p>\n<p><strong><span>3. Smoke for Bark<\/span><\/strong><\/p>\n<p><span>Place the ham directly on the smoker grates. Smoke until the internal temperature reaches around 165\u00b0F and the outside has developed a deep, flavorful bark. This can take several hours depending on your cooker and conditions.<\/span><\/p>\n<div style=\"text-align: center;\"><img decoding=\"async\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0440\/8075\/8945\/files\/20201213_135518_ef5f36d1-66c4-4577-a053-d8b7cccaa5d7.jpg?v=1765924407\" alt=\"Smoked Ham On Weber\" style=\"margin-bottom: 16px; float: none;\"\/><\/div>\n<p><strong><span>4. Braise for Tenderness<\/span><\/strong><\/p>\n<p><span>Transfer the ham to a disposable pan. Add the apple juice, apple cider vinegar, butter pats, and honey or maple syrup if using. Cover the pan tightly with foil.<\/span><\/p>\n<p><span>Increase smoker temperature to 300\u00b0F and continue cooking until the ham reaches 200\u2013205\u00b0F and probes tender.<\/span><\/p>\n<p><strong><span>5. Rest and Pull<\/span><\/strong><\/p>\n<p><span>Carefully remove the pan from the smoker and let the ham rest, covered, for 20\u201330 minutes. Remove the bone and pull the ham using gloves or meat claws. Mix in some of the pan juices to keep the meat moist and flavorful.<\/span><\/p>\n<p><strong><span>6. Serve<\/span><\/strong><\/p>\n<p><span>Taste and adjust seasoning if needed. Add a light sprinkle of additional rub or black pepper if desired.<\/span><\/p>\n<h2><span>Grilling Tips &amp; Helpful Advice for Beginners<\/span><\/h2>\n<ul data-spread=\"false\">\n<li>\n<strong><span>Avoid spiral-cut hams.<\/span><\/strong><span> They dry out and don\u2019t pull well.<\/span>\n<\/li>\n<li>\n<strong><span>Trust tenderness over temperature.<\/span><\/strong><span> The ham is ready when it pulls easily, not just when it hits a number.<\/span>\n<\/li>\n<li>\n<strong><span>Seal the foil tightly.<\/span><\/strong><span> A good seal during the braise prevents moisture loss.<\/span>\n<\/li>\n<li>\n<strong><span>Save the pan juices.<\/span><\/strong><span> They\u2019re loaded with flavor and make a big difference when mixed back in.<\/span>\n<\/li>\n<\/ul>\n<h2><span>Extra Flavor &amp; Pairing Ideas<\/span><\/h2>\n<ul data-spread=\"false\">\n<li>\n<strong><span>Sliders:<\/span><\/strong><span> Serve on toasted buns with coleslaw and pickles.<\/span>\n<\/li>\n<li>\n<strong><span>Tacos:<\/span><\/strong><span> Add pulled ham to warm tortillas with pineapple salsa or pickled onions.<\/span>\n<\/li>\n<li>\n<strong><span>BBQ Plate:<\/span><\/strong><span> Pair with baked beans, mac and cheese, or grilled vegetables.<\/span>\n<\/li>\n<li>\n<strong><span>Sweet Heat Finish:<\/span><\/strong><span> Toss lightly with BBQ sauce and a pinch of Sweet Heat rub before serving.<\/span>\n<\/li>\n<\/ul>\n<h2><span>Frequently Asked Questions<\/span><\/h2>\n<p><strong><span>Can I cook this in the oven?<\/span><\/strong><br \/><span>Yes. You won\u2019t get smoke flavor, but the method still works. Cook at the same temperatures using a rack over a pan.<\/span><\/p>\n<p><strong><span>Do I need to add sauce?<\/span><\/strong><br \/><span>No. This pulled ham is flavorful on its own. Sauce is optional and best added lightly after pulling.<\/span><\/p>\n<p><strong><span>How long does pulled ham keep?<\/span><\/strong><br \/><span>Stored in an airtight container, it will keep for up to 4 days in the fridge and freezes well for later use.<\/span><\/p>\n<p><strong><span>Can I make this ahead of time?<\/span><\/strong><br \/><span>Absolutely. Reheat gently with a little reserved pan juice to keep it moist.<\/span><\/p>\n<h2><span>Call to Action<\/span><\/h2>\n<p><span>If you\u2019re looking for simple, dependable BBQ recipes that deliver real results, sign up for the Burn Pit BBQ newsletter. We share recipes, tips, and behind-the-scenes content to help you cook with confidence every time.<\/span><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Pulled ham doesn\u2019t get talked about enough \u2014 and that\u2019s a mistake. If you\u2019ve ever had leftover holiday ham and wished it were juicier, smokier, and more versatile, this recipe fixes that. Instead of slicing, we take a bone-in ham and treat it like a pork shoulder: slow smoke for flavor, then braise it until [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":349642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[2872,6752,11751,10469,75329,20937,5521,13221,18579,18578],"dealstore":[],"offerexpiration":[],"class_list":["post-349641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-bbq","tag-burn","tag-ham","tag-pit","tag-pullapart","tag-pulled","tag-recipe","tag-smoked","tag-smoky","tag-tender"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Smoked Pulled Ham Recipe \u2014 Tender, Smoky, Pull-Apart Ham Done Right \u2013 Burn Pit BBQ - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=349641\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Pulled Ham Recipe \u2014 Tender, Smoky, Pull-Apart Ham Done Right \u2013 Burn Pit BBQ - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Pulled ham doesn\u2019t get talked about enough \u2014 and that\u2019s a mistake. 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