Pulled Smoked Ham with Sweet & Tangy BBQ Glaze

That glossy glaze? It’s not just for looks — it supercharges the ham with flavor and becomes the base of the rich, sticky sauce you'll toss the meat in.

Why pulled ham is the juicier, better looking cousin of pulled pork (And yes, it belongs in your meal prep rotation)

Pulled pork is fine. It feeds a crowd, it shreds well, and it’s practically a cop out at summer cookouts. But let’s be honest — reheated pulled pork can also be dry, bland, and kind of...sad. The kind of meal prep that has you questioning your life choices by Thursday.

Enter: pulled ham. I stumbled across this genius idea while doomscrolling TikTok (as one does), and at first, I rolled my eyes. Double-cooking a ham a spiraled ham? Isn’t that a one-way ticket to shoe leather? Spoiler alert: it’s not. If anything, double-smoking a ham with glaze, not just reheating it, makes it even more succulent, smokier, and easier to shred right out of the smoker. No smoker? No problem — this is basically a low-and-slow braise dressed up in a sweet, sticky glaze that will make anyone fall in love.

The trick? Use that little flavor packet the ham comes with, doctor it up with some fruit preserves, a splash of OJ, and a good knob of butter. You’ll end up with pulled ham that’s juicy, spoonable, and begging to be piled onto soft buns with coleslaw, stuffed into mac and cheese, or blitz with mayo to make ham salad for a midnight snack straight from the fridge.

Also, PSA: whole ham freezes like a dream, so stock up when they go on sale around Easter or Thanksgiving and stash a few in the freezer for a rainy day. Even better? The pulled ham freezes just as beautifully. Store it in large deli containers so you can easily scoop out smaller, manageable portions whenever the craving hits.

Pulled Smoked Ham with Sweet & Tangy BBQ Glaze

Ingredients

• 7 - 9 lbs bone-in spiral ham, fully cooked*

• 1/4 cup yellow mustard

• 1/4 cup BBQ rub, I prefer Honey Hog by Meat Church

• 1 stick unsalted butter

• 3 tablespoons Dijon mustard

• 1/2 cup orange juice

• 1/2 cup apricot or peach preserves

• 1 seasoning packet that comes with the ham

*Note: Do not throw away the seasoning packet. If you do throw it away by accident, just make sure you use 1/4 cup of dark brown sugar, 1 teaspoon allspice, and 1/2 teaspoon ground cloves

Special Equipment

• Half hotel pan or disposable aluminum pan

Serves 8-10 people

Directions

1. Prep the Ham for the Smoker

   Remove the packaging from the ham. Place into the hotel pan. Using gloved or cleaned hands, spread yellow mustard all over the outside of the ham to allow the BBQ rub to stick. Then, sprinkler your favorite BBQ run on the outside of the ham to thoroughly coat.

2. Make the Glaze

   In a small metal saucepan, combine the following:

   Butter

   Dijon mustard

   Orange juice

   Fruit preserves

   The seasoning packet that comes with the ham (if available)

   Place the saucepan directly on the smoker next to the ham so the glaze ingredients slowly melt together and become silky and smooth.

3. Smoke the Ham

   Set your smoker to 225°F. Place the pan with the ham inside and smoke for about 6 hours. Baste the ham every hour with a pastry brush, using the glaze. Since the ham is pre-cooked, there’s no need to hit a target internal temperature—but if you prefer to check, aim for at least 145°F. My ham achieved closer to a 160°F after the long cook time.

4. Shred and Serve (or Store)

   Remove the ham from the smoker. Let it cool slightly, then use gloved hands to pull the meat apart into tender shreds. Transfer the shredded ham to a clean bowl, leaving behind excess fat and juices. Be sure to scoop out and enjoy the marrow from the ham bone—it’s packed with flavor.

   Serve immediately or store in deli containers. Pulled smoked ham keeps in the fridge for up to 7 days and freezes well for up to 1 month.