Smoked Pulled Ham with Cherry Bourbon Glaze

360 mins
Serves 1
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Directions

  1. 1Season a bone-in ham shank with Honey Rub.
  2. 2Insert a probe thermometer into the ham.
  3. 3Place the ham in a smoker set to 250°F for about 3 hours.
  4. 4Combine 2 sticks of butter, 1.5 cups of brown sugar, 1 jar of cherry preserves, 1.5 cups of orange juice, 0.5 cup of Maker's Mark bourbon, and the zest of an entire orange in a pan to make the glaze.
  5. 5Mix the glaze ingredients together.
  6. 6Place the glaze pan into the smoker alongside the ham and increase the smoker temperature to 350°F.
  7. 7After 3 hours, start glazing the ham every 30 minutes, covering it with foil in between glazing.
  8. 8Continue glazing until the ham reaches an internal temperature of 190–203°F and is probe tender.
  9. 9Remove the ham from the smoker and let it rest for 30 minutes.
  10. 10Pull the ham apart.

Ingredients

  • Bone-in ham
  • Honey Rub
  • 2 sticks butter
  • 1.5 cups brown sugar
  • 1 jar cherry preserves
  • 1.5 cups orange juice
  • 0.5 cup bourbon
  • 1 orange zest

Equipment

probe thermometersmokercast iron panfoil

Tips

  • Cover with foil between glazing for a faster cook.
  • Rest 30 minutes, then pull the ham.