Pulled Ham

Serves 1
tiktok.com

Directions

  1. 1Season the ham with a sweet rub, such as Heath Riles BBQ Honey Rub.
  2. 2Season the ham with a sweet rub, such as Heath Riles BBQ Honey Rub.
  3. 3Season the ham with a sweet rub, such as Heath Riles BBQ Honey Rub.
  4. 4Insert a Typhur Sync Gold probe into the ham.
  5. 5Insert a Typhur Sync Gold probe into the ham.
  6. 6Insert a Typhur Sync Gold probe into the ham.
  7. 7Place the ham on a Recteq pellet smoker at 250°F for 2.5 hours.
  8. 8Place the ham on a Recteq pellet smoker at 250°F for 2.5 hours.
  9. 9Place the ham on a Recteq pellet smoker at 250°F for 2.5 hours.
  10. 10Make the glaze with butter, brown sugar, orange juice, cherry preserves, spiced rum, orange zest and juice, and heat on the smoker for 1.5 hours.
  11. 11Make the glaze with butter, brown sugar, orange juice, cherry preserves, spiced rum, orange zest and juice, and heat on the smoker for 1.5 hours.
  12. 12Make the glaze with butter, brown sugar, orange juice, cherry preserves, spiced rum, orange zest and juice, and heat on the smoker for 1.5 hours.
  13. 13After 4 hours total, increase the smoker's heat to 350°F.
  14. 14After 4 hours total, increase the smoker's heat to 350°F.
  15. 15After 4 hours total, increase the smoker's heat to 350°F.
  16. 16Start glazing the ham every 30 minutes until it is probe tender.
  17. 17Start glazing the ham every 30 minutes until it is probe tender.
  18. 18Start glazing the ham every 30 minutes until it is probe tender.
  19. 19Check for doneness by inserting a probe; it should go in like a hot knife through butter when it reaches a temperature of 201°F.
  20. 20Check for doneness by inserting a probe; it should go in like a hot knife through butter when it reaches a temperature of 201°F.
  21. 21Check for doneness by inserting a probe; it should go in like a hot knife through butter when it reaches a temperature of 201°F.
  22. 22Rest briefly, then pull the ham apart.
  23. 23Rest briefly, then pull the ham apart.
  24. 24Rest briefly, then pull the ham apart.

Ingredients

  • 8 lb bone-in smoked ham shank
  • 8 lb bone-in smoked ham shank
  • 8 lb bone-in smoked ham shank
  • sweet rub
  • sweet rub
  • sweet rub
  • Heath Riles BBQ Honey Rub
  • Heath Riles BBQ Honey Rub
  • Heath Riles BBQ Honey Rub
  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 1.5 C Brown Sugar
  • 1.5 C Brown Sugar
  • 1.5 C Brown Sugar
  • 1.5 C OJ
  • 1.5 C OJ
  • 1.5 C OJ
  • 1 jar cherry preserves
  • 1 jar cherry preserves
  • 1 jar cherry preserves
  • 0.5 C spiced rum
  • 0.5 C spiced rum
  • 0.5 C spiced rum
  • 1 orange zest and juice
  • 1 orange zest and juice
  • 1 orange zest and juice

Equipment

Typhur Sync Gold probeRecteq pellet smokerSmall potSpoon

Tips

  • Season the ham with a sweet rub.
  • Use a Typhur Sync Gold probe to monitor the internal temperature.
  • Glaze the ham every 30 minutes after increasing the heat to 350°F.
  • The ham is ready when it is probe tender and pulls apart easily.