Pulled Ham
Directions
- 1Remove the plastic piece from the bottom of the bone-in ham.
- 2Place the ham on the smoker at 225 degrees Fahrenheit using Bear Mountain Gourmet BBQ Pellets.
- 3Smoke the ham for about 10 hours until it reaches an internal temperature of around 170 degrees Fahrenheit.
- 4Prepare the homemade glaze by melting a stick of butter in a pot over medium heat.
- 5Add a jar of peach preserves and a little barbecue rub to the pot and whisk until broken down.
- 6Transfer the smoked ham to a baking pan.
- 7Add about a cup of water to the bottom of the pan to braise the ham.
- 8Pour the prepared glaze all over the top of the ham.
- 9Wrap the ham in aluminum foil.
- 10Return the wrapped ham to the smoker and increase the temperature to 275 degrees Fahrenheit.
- 11Smoke for another 6 hours until the internal temperature is over 200 degrees Fahrenheit.
- 12Remove the ham from the smoker and let it rest.
- 13Shred the ham into tender pieces.
Ingredients
- bone-in ham
- Bear Mountain Gourmet BBQ Pellets
- 1 stick butter
- 1 jar peach preserves
- barbecue rub
- 1 cup water
Equipment
smokermeat thermometerpotwhiskbaking panaluminum foilcutting boardgloves
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