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Smoked pulled ham in a foil pan
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Smoked Pulled Ham

This smoked pulled ham gets incredible depth of flavor by using maple syrup as a sticky, sweet binder for Jeff’s original rub.
Prep Time 30 minutes
Cook Time 10 hours
Resting Time 2 hours
Total Time 12 hours 30 minutes
Servings 10

Ingredients

  • 1 Ham 8-11 lbs, Pre-cooked, bone-in
  • 1 cup Maple syrup
  • ¼ cup Jeff's original rub

Instructions

  • Unwrap the ham and place it in a foil pan.
  • Using a sharp knife, score the ham on all sides with a crosshatch pattern, about ½ inch deep. This allows more smoke and helps the seasoning and maple syrup to adhere.
  • Pour maple syrup over the top and sides of the ham. Use a basting brush to coat the entire ham. Then apply Jeff's original rub generously all over the top and sides of the ham.
  • Leave the ham sitting while you go get the smoker ready, or if you are doing this step ahead of time, place the ham in the fridge until you are ready to cook it.
  • Setup your smoker for cooking at 225°F (107°C) to 240°F (116°C) using maple, pecan, or hickory for smoke. You can use a water pan if your smoker is designed for that.
  • Place the pan with the ham on the smoker grate and close the door/lid.
  • If possible, spoon some of the pan liquids up onto the ham about every 30 minutes to keep the ham moist.
  • When the ham reaches 160°F (71°C) or approximately 4-6 hours, wrap the pan of ham with foil and place it back on the smoker grate for its final stage.
  • When the ham reaches 205°F (96°C) or about another 4 hours, it is finished and can be removed from the smoker. For extra tenderizing, I recommend placing the ham in the oven on warm for another 2 hours to rest.
  • Remove the foil from the pan and begin to pull/shred the meat, removing any large lumps of fat and/or gristle that did not render.
  • Just before serving, add the drippings from the pan and/or more maple syrup and Jeff's original rub to juice it up.
  • Enjoy on slider buns, tacos, or as a main course all by itself.

Notes

Most of the time, these hams get done in 8-10 hours, but occasionally it will take much longer. Let the ham's tenderness and temperature tell you when it's done, even if it takes a lot longer than estimated. Enjoy the process ;-)