Pulled Smoked Ham
Directions
- 1Remove the plastic from the bone-in ham.
- 2Place ham in smoker at 225°F and smoke for 10 hours.
- 3When the ham reaches 170°F internally, wrap it in foil.
- 4Make a glaze by melting butter in a pot, adding peach preserves, and a little barbecue rub.
- 5Remove the ham from the smoker and place it in a pan.
- 6Add about a cup of water to the pan to let the ham braise.
- 7Pour the glaze over the ham and wrap it in foil.
- 8Return ham to the smoker, increase temperature to 275°F, and continue to smoke until it reaches 200°F internally (about 6 hours).
- 9Remove ham, let it rest and shred.
Ingredients
- 1 bone in ham
- 1 bag Gourmet BBQ pellets
- 1 stick butter
- 1 jar peach preserves
- 1 barbecue rub
- 1 cup water
Equipment
smokermeat thermometerpotwhisk