Smoked Pulled Ham Recipe
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!
Servings: 12 people
Calories: 367kcal
Equipment
- Ninja Woodfire Outdoor Grill and Smoker or
- Pellet Smoker
Ingredients
- smoking pellets of choice I used a total of ¾ cup of peach wood pellets
- 6-8 pound bone-in ham fully cooked and smoked, not spiral sliced
- ½-¾ cups peach juice or other liquid of choice apple juice, beer, pineapple juice all work great
Optional
- 1 batch peach bbq sauce
Instructions
Setting up the Woodfire Smoker
- Install the grill grate and drip pan in the back. Fill the hopper with wood pelletsSelect the smoker functionSet the temperature to 225℉/110℃ and the time to 8 hours 15 minutesPress Startsmoking pellets of choice
- Allow the smoker to ignite the pellets and burn for 15 minutes before adding the ham. This will burn off the acrid smoke and prevent bitter smoke from adhering to the ham.
Prepare the ham for smoking
- Make sure the ham fits in a pan or tray that has 1-2" sides (to collect the juices) and will allow the smoker lid to close. I use an 8x11 pan.Trim the ham if needed or cut into large chunks so it fits in the smoker.6-8 pound bone-in ham
Smoke the Ham
- Once the pellets have been burning for at least 15 minutes, open the lid and let the white smoke out. Place the ham uncovered (in the pan) onto the grill grate and close the lid. Smoke the ham for about 5 hours at 225℉/110℃ or until the internal temperature reaches 190-195℉/85-90℃
Refilling the Pellet Hopper
- Check the hopper every 30-60 minutes during the smoking process and refill it when it is has burned down by 50%. As long as the remaining pellets are still burning and smoking, they will ignite the new pellets. You can refill the hopper as many times as you want. I kept the smoke going the entire 5 hours and topped off the hopper 4 times. You can hit the woodfire flavor button if your pellets burn out and as long as the bark has started to form on the meat (this usually happens 2 hours into the smoking process) you don't have to remove or cover the ham during the ignition process.
Finishing the Ham
- Once the internal temperature of the ham (in the thickest spot) reaches 190-195℉/85-90℃ and the meat is easily pulled apart with tongs, pour the liquid over the ham and cover with aluminum foil.Increase the smoker temp to 350℉/175℃ and continue to cook for about 45-60 minutes or until the internal temperature reaches 200-205℉/94-96℃. Remove the ham and let it sit (I uncover it) for about 30 minutes before pulling the meat off the bone.½-¾ cups peach juice or other liquid of choice
Pulling the Ham
- You can use shredding forks, two kitchen forks, or clean hands (my preferred method) to pull the ham off the bone and shred it into bite size pieces. It is easier to transfer the ham to a larger container or your cutting board to do this. Once the ham is pulled place it into a serving dish (I use the same 9x13 pan I use to shred it in), pour the juices from the pan the ham was smoked in over the top and toss to mix.
Serving Pulled Ham
- Serve with your favorite fruity bbq sauce. Peach BBQ sauce is my favorite!1 batch peach bbq sauce
Notes
The yield will depend on the size of the ham, but plan on about 4 pounds of pulled ham for a 7 pound ham.
The nutritional information is calculated based on a 6 ounce serving of pulled ham and does not include any sauces or extras.
See Recipe Article for Oven Directions and Slow Cooker Directions
Nutrition
Serving: 6ounces | Calories: 367kcal | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 1795mg | Potassium: 432mg | Calcium: 11mg | Iron: 1mg