Smoked Pulled Ham

• servings: 12 servings
• active time: 15 minutes
• total time: 21 minutes

Ingredients

1 Bone-in Ham Shank (un-cut. Mine are usually about 9lbs)

2 tablespoons mustard (or neutral oil)

2 ½ tablespoons brown sugar

¼ teaspoon ground red pepper

¾ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon allspice

¼ teaspoon cloves

¾ cup brown sugar

¾ teaspoon ground cloves

grated zest of one medium orange

3 tablespoons fresh orange juice

1 ½ tablespoons dijon mustard

1 ½ tablespoons apple cider vinegar

apple juice (about 2-3 cups)

Directions

Preheat your smoker to 225°.

Lightly rinse your ham with cool water to remove extra salty residue from the juices it's often packed in, and pat dry with paper towels. I like to place my ham on a foil-lined baking sheet for easy transfer at this point.

Use a knife to score your ham in a criss-cross patter across all sides.

Rub ham on all sides with mustard. A 9-ish pound shank usually uses about 2 tablespoons.

Combine all spice rub ingredients in a small bowl and mix well. Sprinkle rub on all sides of ham.

Place ham in your smoker at 225°. Place some apple juice in a clean spray bottle reserved for food purposes and spritz ham every 2-3 hours.

Continue to smoke until internal temperature reaches 155-165°, this generally takes me about 6 hours.

While ham is smoking, whisk together all glaze ingredients. Reserve 2 tablespoons glaze in a small container and set aside. The remaining glaze is what you will use in the following step.

Transfer ham to a roasting pan. Add 1 ½ cups apple juice (or water) to pan. Use a silicone brush to brush prepared glaze onto all sides of ham. Cover tightly with foil and roast in oven, or back on your smoker, at 350° until ham reaches an internal temperature between 200-205°. This step usually takes an additional 3 hours or so for me for a 9lb shank. The thermometer should slide in and out very easily and you should be able to pull a piece of ham off and have it shred nicely. At this point, remove ham from oven, keep it covered, and rest for 20-30 minutes before shredding.

Remove ham from roasting pan and transfer to cutting board. (Avoid shredding your ham in the pan juices because those are often overly salty.) If your ham is falling apart and hard to transfer, that's a good thing! Shred ham, discarding extra fat and bones.

Add 1-2 tablespoons apple or orange juice to the small amount of glaze you reserved. I like to drizzle this over the finished ham and toss it before serving. Go by taste, you may not want to use all of it- it's personal preference!

Nutrition

• Serving Size: 16 g
• Calories: 114 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2.4 g
• Cholesterol: 15 mg
• Sodium: 89 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 0.4 g
• Total Sugars: 16 g
• Protein: 4 g