Pulled Ham
Serves 1
Directions
- 1Season the ham with a sweet rub, such as Heath Riles BBQ Honey Rub.
- 2Insert a Typhur Sync Gold probe into the ham.
- 3Place the ham on a Recteq pellet smoker at 250°F for 2.5 hours.
- 4Make 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.
- 5After 4 hours total, increase the smoker's heat to 350°F.
- 6Start glazing the ham every 30 minutes until it is probe tender.
- 7Check for doneness by inserting a probe; it should go in like a hot knife through butter when it reaches a temperature of 201°F.
- 8Rest briefly, then pull the ham apart.
Ingredients
- 8 lb bone-in smoked ham shank
- sweet rub
- Heath Riles BBQ Honey Rub
- 2 sticks butter
- 1.5 C Brown Sugar
- 1.5 C OJ
- 1 jar cherry preserves
- 0.5 C spiced rum
- 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.
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