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Smoked Bone-In Pulled Ham

Smoked Bone-In Pulled Ham

By Katherine Salom

Have you ever smoked ham like a pork butt? We highly recommend it! Bear Mountain BBQ ambassador, Katherine Salom, suggests shredding it and serving it on Hawaiian bread!

Steps

  1. Coat the unsliced bone-in ham with dijon mustard and season it on all sides.
  2. Smoke the ham on a 225℉ pellet smoker using Bear Mountain Cherry BBQ pellets for about 8-10 hours until it reaches an internal temperature of 170℉.
  3. Transfer the smoked ham to an aluminum pan, add pineapple juice and water to the bottom of the pan, and pour glaze over the ham. Wrap pan tightly with aluminum foil and smoke for an additional 5-6 hours until the internal temperature reaches over 200℉.
  4. Let the ham rest for about 45 minutes, then remove the bones and shred the ham.
  5. Serve the shredded ham immediately on Hawaiian slider buns. Enjoy!

Ingredients:

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Smoked Bone-In Pulled Ham

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