Pulled Ham (Smoker, Oven, or Slow Cooker)

Cooking Methods

Ninja Woodfire Outdoor Grill and Smoker (or)
Pellet Smoker

Recipe Time :6 5

Servings: 12 people

Difficulty Level :Easy

Recipe Rating

people

If you've never tried pulled ham before, you're in for a treat! This pulled ham recipe transforms an ordinary ham into something extraordinary.

The low and slow cooking method breaks down the meat until it's fall-apart tender, while the smoke (if using a smoker) adds an incredible depth of flavor.

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Paired with sweet Hawaiian rolls and peach BBQ sauce, it creates a mouth-watering pulled ham sandwich or slider.

Save the bone for soups, and enjoy the rich, smokiness in your next batch of ham and bean soup!

In this recipe I smoke the ham low and slow on the Ninja Woodfire Outdoor Smoker using peach pellets, but you can use the same technique to slow cook in an oven or in your slow cooker.

Directions for all cooking techniques are below in the recipe article.

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Suggested Kitchen Tools for Smoked Pulled Ham

Ninja Woodfire Outdoor Smoker (or any pellet smoker)
Digital meat thermometer
Roasting pan or disposable aluminum pan
Heavy-duty foil
Sharp knife

Ingredients & Substitutions

What is the best type of ham to use for pulled ham?

The main ingredient in this recipe is a fully cooked, smoked ham which is easily found in US grocery stores. I recommend getting a bone in ham that has not been sliced for the best results. I prefer the butt end, but you can also use the shank end if desired.

If you live in another country, check the packaging because sometimes the ham is cured but not cooked which could take longer to smoke, but as long as you cook it low and slow until it reaches around 200℉/95℃ you will still have a delicious pulled ham that is fully cooked and fall apart tender.

Butt End Ham vs Shank Ham

The main differences between bone-in butt end ham and bone-in shank ham come down to their location on the pig, meat characteristics, bone structure, and best uses.

Location on the Pig

Butt End Ham: Comes from the upper portion of the ham (closer to the pig's back/rump). It's the part of the ham that's higher up on the leg.
Shank End Ham: Comes from the lower portion of the ham (closer to the hock/ankle). It's the part that tapers down toward the pig's foot.

Meat Characteristics

Butt End Ham:
- More tender and juicy meat
- Higher fat content
- Often has a more complex, marbled texture
- Usually considered more flavorful
Shank End Ham:
- Leaner meat
- More uniform texture
- Slightly less tender but still flavorful
- Often easier to carve because of the straight bone

Bone Structure

Butt End Ham:
- Contains part of the hip/pelvic bone
- More irregular bone structure that can make carving more challenging
Shank End Ham:
- Contains a single straight leg bone
- Easier to carve around due to the simpler bone structure
- More predictable for slicing

Best Uses

Butt End Ham:
- Better for recipes requiring shredded or pulled ham
- Ideal for low and slow cooking methods
Shank End Ham:
- Better for traditional sliced presentation
- Good for sandwiches and more formal dinner presentations

Spiral sliced hams are convenient for serving traditional ham dinners, but they're problematic for making pulled ham for several key reasons:

Drying Out During Low and Slow Cooking

The most significant issue is that spiral sliced hams tend to dry out during the long cooking process needed for pulled ham.

Pre-cut Surface Area Exposure

Spiral sliced hams have significantly more exposed surface area due to all the pre-cut slices. This means:

Moisture evaporates much faster from the meat
Smoke penetrates unevenly between the slices rather than creating a consistent bark
Heat reaches the interior more rapidly, potentially causing overcooking before proper tenderness is achieved

Texture Issues

When you cook a spiral sliced ham for pulled ham:

The pre-cut slices often become overly dry and stringy
The texture becomes inconsistent throughout the ham
The end result is less cohesive as a pulled meat product

Wood Pellets for Smoking

When smoking ham, the choice of wood pellets significantly impacts the final flavor profile. Here's a breakdown of the best options and why they work well with ham:

Fruit Woods: My Top Choices for Ham

I used peach pellets in this recipe because I used peach juice as part of the liquid and I made peach bbq sauce to put on the pulled ham. Often times I use apple wood or cherry instead.

Apple Wood Pellets

Flavor Profile: Mild, slightly sweet smoke with subtle fruit undertones
Why it works: The gentle sweetness complements ham's natural saltiness without overwhelming it
Best for: People who want a traditional, balanced smoke flavor that enhances rather than dominates

Cherry Wood Pellets

Flavor Profile: Mild to medium smoke with a distinct sweet-tart character
Why it works: Adds a beautiful color to the bark and a subtle fruity complexity
Best for: People who want a light smoke flavor with fruity undertones

Peach Wood Pellets

Flavor Profile: Delicate, sweet smoke with distinct stone fruit notes
Why it works: Peaches and ham compliment each other
Best for: Pairing with Peach BBQ Sauce

Other Excellent Options

Maple Wood Pellets

Flavor Profile: Mild, subtly sweet with hints of vanilla
Why it works: The natural sweetness creates wonderful balance with the salty ham
Best for: A slightly more unique flavor profile while still remaining subtle

Hickory Wood Pellets

Flavor Profile: Medium to strong, savory smoke with bacon-like notes
Why it works: Creates a more traditional "smoky" flavor that many associate with barbecue
Best for: Those who prefer a more pronounced smoke flavor and aren't afraid of a stronger presence

The best choice ultimately depends on your personal preference and what flavors you're hoping to highlight in your finished pulled ham.

Liquid

In this recipe I use leftover peach juice from making peach bbq sauce, but you can also use apple juice, orange juice, beer, or any other kind of liquid that will pair with the flavor profile you desire.

Seasonings

I don't use any seasonings in this recipe because the ham is already cured in salt and I don't find it necessary. You can certainly use a sugar based rub like I use in this recipe for Sugar Crusted Ham or any other seasonings you like.

Keep in mind when using seasonings that the ham is already salty, so make sure to use a rub or seasoning blend that doesn't contain salt for the best results.

How to Make Smoked Pulled Ham in the Ninja Woodfire

Before you get started, make sure to check to see if your ham will fit in the smoker you have and make sure the lid closes tightly. On the Ninja Woodfire original grill the clearance is just about 4½" and I had no problem fitting an 7 pound ham (trimmed just a tad) in a tray on the rack and still was able to close the lid. However, hams are shaped differently and it may be necessary to cut the ham into chunks or cut some from the top so it fits.

Cutting up the ham is fine, but keep the chunks as large as possible so you develop that nice bark and don't dry out the ham.

Prepare the Woodfire Smoker

Fill the hopper with pellets
- Make sure the grill plate is in the woodfire
- Make sure the drip pan is installed
Select the smoker function
Set the temperature to 225℉/110℃
Set the time to 8 hours 15 minutes
Press start
- Let the smoker go through the ignite process and burn the pellets for 15 minutes before adding the ham. This allows the heavier white smoke to burn off prior to adding the meat which prevents the more acrid smoke from adhering to the outside of the meat which can leave a bitter flavor in the bark.
- The ham won't usually take 8 hours to get up to an internal temp of 200℉/95℃, but setting the time for longer won't cause any issues

setting up the
Woodfire smoker for pulled ham.

Prepare the ham

Remove the ham from the packaging and trim off any pieces needed for the ham to fit in the smoker.
- It is fine to cut the ham into large chunks if needed, I have done this before and it works fine. Just remember the bigger the chunks of meat, the less surface area exposed will result in moister meat.

Place the ham, cut side down, in a 8x11 roasting pan (uncovered) or any dish that fits in the smoker, that can handle heat up to 350℉/175℃, and has at least 2" sides.
If you want to add any seasonings now is the time to do it, but remember to avoid salty rubs. Personally, I don't season the ham at all.

trimming ham and putting it on the smoker.

Smoke the Ham

Close the lid and check the hopper box of pellets. If they have burned down at least 25% (which sometimes they do during the initial ignition and burn off time), top them it with more pellets.
- The burning pellets will ignite the new pellets and you won't have to hit the woodfire flavor button to ignite the pellets which can cause more of the heavy white bitter smoke.
Check the pellet box every 30-60 minutes and refill it as needed.
- If you have to ignite the pellets again using the Woodfire flavor button and a couple of hours have passed which will set the bark on the ham, don't worry about removing the ham or going through the burn off phase again. I had to do this and it was fine, no bitterness in the end product.
- It is up to you how long you keep the pellets going. I kept mine burning the entire 5 hours the ham was smoking, but you can stop adding pellets after the first hopper or two burns out if you want less of a smoke flavor.
- Continue to smoke the ham at 225℉/110℃ until the internal temperature reaches 190-195℉/87-90℃
- At this internal temperature the ham should pull fairly easily and I like to break it up in the pan just a bit before adding liquid and covering.

Temping ham and pulling some to check tenderness.

Add Moisture and Finish Cooking
- Pour ¾ cup of peach juice or any other liquid over the ham and cover with aluminum foil
- No need to fill the hopper any more, just let the pellets burn out if any are left
- Increase the temperature of the smoker to 350℉/175℉ and cook another 45-60 minutes or until the internal temp of the ham reaches between 200-205℉/95-97℃
- The ham should be probe tender and pulling apart easily when it is done

adding peach juice and covering ham to finish cooking at higher temp.

Pull the Ham
- Let the ham cool uncovered for 20-30 minutes before pulling the meat from the bone
- Transfer to a larger container to make pulling it easier
- Pull apart the meat into small shreds with two forks or clean hands
- Save the ham bone for soup!

Quick Tip

Don't discard the ham bone! Store it in the freezer for future use in soups or stews.

Serving Pulled Ham

Pour the juices over the pulled ham and mix with the meat before serving

Pouring juices over the pulled ham before serving.

Serve pulled ham on sweet Hawaiian rolls with a delicious Homemade Peach BBQ Sauce!

Topping a pulled ham sandwich roll with peach bbq sauce.

Quick Tip

If you aren't serving the ham right away, you can cover it with foil and keep it warm in an oven or slow cooker on a low temperature until serving. Mix in some peach BBQ sauce for added moisture!

Here is the recipe for the Peach BBQ Sauce:

Homemade Peach BBQ Sauce

peach bbq sauce on a spoon resting in a bowl.

Oven Baked or Slow Cooked Pulled Ham Instructions

How to Make Pulled Ham in the Oven

Since not everyone has a smoker, here are my suggestions for making delicious pulled ham in your oven using the low and slow method at 225°F/110℃.

What You'll Need

Bone-in, unsliced ham (butt end preferred for better tenderness)
Roasting pan or large baking dish
Heavy-duty aluminum foil
Meat thermometer
Optional: ¾ cup fruit juice (peach, apple, or pineapple)
Optional: BBQ sauce for serving

Instructions

Prepare Your Ham
- Remove the ham from the packaging and pat dry with paper towels if adding any seasonings. I don't add any seasonings when making pulled ham.
- Avoid bbq rubs or seasoning blends with salt or your ham may end up too salty.
- Place the ham in a roasting pan, add ¾ cup of juice (any kind is fine) or water and cover with aluminum foil.
Bake the Ham
- Preheat your oven to 225°F/110℃
- Position oven rack in the middle or lower third of the oven to ensure proper heat circulation
- Place the ham in the oven and let it cook for 5 hours covered. This time is based on an 8 pound ham, larger hams will take longer.
- When the ham reaches an internal temperature of at least 195℉/90℃, increase the oven temp to 350℉/175℃ and bake uncovered for 1 hour. You can glaze the ham at this time if you are using a fruity bbq sauce or other type of glaze.
- The ham is done when the internal temp reaches 200℉/95℃ and the meat is fall apart tender.
Shred and Serve
- Remove from oven and let rest for 10-15 minutes
- Shred the ham using two forks, removing any large pieces of fat
- Save the ham bone for future soups
- Mix the pulled ham with the juices accumulated in the bottom of the pan
- Serve on Hawaiian rolls with Peach BBQ sauce or your favorite fruity bbq sauce

How to Make Slow Cooker Pulled Ham

Making pulled ham in a slow cooker is perhaps the easiest method of all. It's perfect for busy days when you want delicious results with minimal hands-on time. Here's how to make tender, juicy pulled ham using your slow cooker.

What You'll Need

Bone-in ham (butt end preferred), 6-8 pounds (unspiral cut recommended)
Slow cooker (6-quart or larger)
½ to ¾ cup liquid (fruit juice, broth, or water)
Optional: Fruity BBQ sauce for serving

Slow Cooker Instructions

Prepare Your Ham
- Remove packaging from the ham
- If the ham is too large for your slow cooker, cut it into chunks (this is fine for pulled ham)
- No additional seasoning is necessary as the ham is already salty
Set Up Your Slow Cooker
- Place the ham in your slow cooker (fat side up if possible)
- Pour ½ to ¾ cup of liquid around the ham (peach juice, apple juice, beer, or water).
- Do not fully submerge the ham in liquid - you just need enough liquid to create steam.
Start the Slow Cooking Process
- Cover the slow cooker with the lid
- Set to LOW for 8-10 hours (cooking time may vary depending on the size of your ham)
- Avoid opening the lid frequently as this releases heat and extends cooking time
Check for Doneness
- After 8 hours, check the internal temperature with a meat thermometer
- The ham should reach approximately 200-205°F
- Test by trying to pull apart a small section - it should separate with little resistance
- If not tender enough, continue cooking for another 1-2 hours
Shred & Serve
- Once the ham is fork-tender, turn off the slow cooker
- Allow the ham to rest in its juices for about 15-20 minutes
- Transfer the ham to a large bowl or cutting board
- Remove the bone (save it for future soup recipes)
- Shred the ham using two forks or clean hands
- Skim excess fat from the cooking liquid if desired
- Add some of the cooking liquid back to the shredded ham to keep it moist
- Serve on Hawaiian rolls with peach BBQ sauce or your favorite fruity bbq sauce

Tips for Slow Cooker Pulled Ham

Size matters: Make sure your ham fits in your slow cooker. If it doesn't, cutting it into large chunks is perfectly fine for pulled ham.
Liquid choice: While peach juice works wonderfully, you can also use apple juice, pineapple juice, or even cola.
No peeking: Every time you lift the lid, you lose heat and add about 20-30 minutes to your cooking time.
Fat management: Slow cooking can render a lot of fat. If your ham is particularly fatty, you might want to strain the cooking liquid and remove excess fat before adding some back to the meat.
Make ahead: Slow cooker pulled ham actually improves in flavor after a day in the refrigerator, making it perfect for meal prep.

The slow cooker method won't give you the smoky flavor or bark of the smoker method, but it delivers exceptionally tender, juicy pulled ham with minimal effort - perfect for busy households!

Storage & Reheating Instructions

Refrigeration: Store shredded ham in an airtight container in the refrigerator for up to 4 days.
Freezing: Pulled ham freezes exceptionally well. Place in a sealed bag or container and freeze for up to 3 months.
Reheating: Warm in microwave with a splash of juice or water to maintain moisture, or reheat covered in a 325°F oven until warmed through.

Frequently Asked Questions

Can I use a Spiral Sliced Ham for Pulled Ham?

While technically possible in an oven (covered with foil to trap moisture), it's not recommended, especially for smokers. Spiral sliced hams tend to dry out during the long cooking process. For best results, use an uncut, bone-in ham.

How do I know my pulled ham is done?

Your ham is ready when it reaches an internal temperature of 195-200°F and pulls apart easily with little resistance. The meat should be probe tender, meaning a thermometer probe slides in with no effort..

What size ham will fit in my Woodfire Smoker?

There are two sizes of the Woodfire Smoker, so it depends on which one you have.
A 7-8 pound ham usually fits just fine in either size and it is really about the height of the ham more than the width of the ham that matters.
If your ham is too tall and won't allow the lid to close completely, it is perfectly fine to cut into large pieces before smoking it.

What to serve with Pulled Ham

Pulled Ham is the perfect main dish for summer gatherings, pot luck dinners, and picnics. Here are some side dishes that will go great with it!

Smoked Pulled Ham Recipe

Recipe By: Louise

This pulled ham recipe transforms an ordinary ham into something extraordinary. The low and slow cooking method breaks down the meat until it's fall-apart tender, while the smoke adds an incredible depth of flavor. Pair it with Sweet Hawaiian rolls and peach bbq sauce!

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Difficulty Level : Easy

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Prep Time 5

Cook Time 6

Total Time 6 5

Course Dinner, Entree

Cuisine American

Servings people

Calories 367 kcal

Equipment

Ninja Woodfire Outdoor Grill and Smoker or
Pellet Smoker