Pulled Ham

960 mins
Serves 1
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Directions

  1. 1Remove the plastic piece from the bottom of the bone-in ham.
  2. 2Remove the plastic piece from the bottom of the bone-in ham.
  3. 3Remove the plastic piece from the bottom of the bone-in ham.
  4. 4Place the ham on the smoker at 225 degrees Fahrenheit using Bear Mountain Gourmet BBQ Pellets.
  5. 5Place the ham on the smoker at 225 degrees Fahrenheit using Bear Mountain Gourmet BBQ Pellets.
  6. 6Place the ham on the smoker at 225 degrees Fahrenheit using Bear Mountain Gourmet BBQ Pellets.
  7. 7Smoke the ham for about 10 hours until it reaches an internal temperature of around 170 degrees Fahrenheit.
  8. 8Smoke the ham for about 10 hours until it reaches an internal temperature of around 170 degrees Fahrenheit.
  9. 9Smoke the ham for about 10 hours until it reaches an internal temperature of around 170 degrees Fahrenheit.
  10. 10Prepare the homemade glaze by melting a stick of butter in a pot over medium heat.
  11. 11Prepare the homemade glaze by melting a stick of butter in a pot over medium heat.
  12. 12Prepare the homemade glaze by melting a stick of butter in a pot over medium heat.
  13. 13Add a jar of peach preserves and a little barbecue rub to the pot and whisk until broken down.
  14. 14Add a jar of peach preserves and a little barbecue rub to the pot and whisk until broken down.
  15. 15Add a jar of peach preserves and a little barbecue rub to the pot and whisk until broken down.
  16. 16Transfer the smoked ham to a baking pan.
  17. 17Transfer the smoked ham to a baking pan.
  18. 18Transfer the smoked ham to a baking pan.
  19. 19Add about a cup of water to the bottom of the pan to braise the ham.
  20. 20Add about a cup of water to the bottom of the pan to braise the ham.
  21. 21Add about a cup of water to the bottom of the pan to braise the ham.
  22. 22Pour the prepared glaze all over the top of the ham.
  23. 23Pour the prepared glaze all over the top of the ham.
  24. 24Pour the prepared glaze all over the top of the ham.
  25. 25Wrap the ham in aluminum foil.
  26. 26Wrap the ham in aluminum foil.
  27. 27Wrap the ham in aluminum foil.
  28. 28Return the wrapped ham to the smoker and increase the temperature to 275 degrees Fahrenheit.
  29. 29Return the wrapped ham to the smoker and increase the temperature to 275 degrees Fahrenheit.
  30. 30Return the wrapped ham to the smoker and increase the temperature to 275 degrees Fahrenheit.
  31. 31Smoke for another 6 hours until the internal temperature is over 200 degrees Fahrenheit.
  32. 32Smoke for another 6 hours until the internal temperature is over 200 degrees Fahrenheit.
  33. 33Smoke for another 6 hours until the internal temperature is over 200 degrees Fahrenheit.
  34. 34Remove the ham from the smoker and let it rest.
  35. 35Remove the ham from the smoker and let it rest.
  36. 36Remove the ham from the smoker and let it rest.
  37. 37Shred the ham into tender pieces.
  38. 38Shred the ham into tender pieces.
  39. 39Shred the ham into tender pieces.

Ingredients

  • bone-in ham
  • bone-in ham
  • bone-in ham
  • Bear Mountain Gourmet BBQ Pellets
  • Bear Mountain Gourmet BBQ Pellets
  • Bear Mountain Gourmet BBQ Pellets
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 1 jar peach preserves
  • 1 jar peach preserves
  • 1 jar peach preserves
  • barbecue rub
  • barbecue rub
  • barbecue rub
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

smokermeat thermometerpotwhiskbaking panaluminum foilcutting boardgloves