Directions
- 1Unpack the un-sliced bone-in ham.
- 2Slather Dijon mustard all over the ham.
- 3Season the ham on all sides.
- 4Place the ham on a 225-degree pellet smoker.
- 5Cook overnight for about 9 hours until the internal temperature reaches 170 degrees Fahrenheit.
- 6Remove the ham from the smoker.
- 7Place the ham in aluminum pans.
- 8Add 3/4 cup of pineapple juice and 3/4 cup of water to each pan.
- 9Pour honey peach glaze and finishing sauce over the ham.
- 10Wrap the pans tightly with aluminum foil.
- 11Place the wrapped ham back onto the smoker for about 6 hours until the internal temperature reaches over 200 degrees Fahrenheit.
- 12Transfer the ham to an oven to rest for about 45 minutes.
- 13After resting, pull out the bones.
- 14Shred the ham apart.
- 15Serve the pulled ham on Hawaiian sliders with BBQ sauce.
Ingredients
- 8 pounds bone-in ham
- Dijon mustard
- seasoning
- 0.75 cup pineapple juice
- 0.75 cup water
- honey peach glaze and finishing sauce
- King's Hawaiian rolls
- BBQ sauce
Equipment
knifealuminum panpellet smokermeat thermometeraluminum foiloven
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