The BEST Easter Meal - Smoked and Pulled Ham

Looking for an easy and delicious Easter recipe? Try making a smoked ham on your pellet grill! The smoky flavors will take your holiday ham to the next level. Plus, you can use the leftover ham to make pulled ham sandwiches. A perfect meal for the whole family! Learn how to make it in this video.
#campchef
For more recipes and our products -- shop.campchef.com/3R5un6g
Camp Chef products on sale -- shop.campchef.com/3cc3tLd
Check out more recipes here -- shop.campchef.com/3T7v54C

[@garryhammond3117]

Looks GREAT! - Cheers!

[@danielploy9143]

Looks great! - cheers!

[@mikejohnston9113]

looks good

[@jmarmstrong23]

Treat it like pulled pork. After reaching 165-170, out the ham in a glass
or tin pan and cover with foil.

[@SharontheLibrarian]

Does this apply to fully cooked hams as well?

[@timkline162]

I don’t have a smoker or grill at the moment. Could I do this in the oven? What temp and how long?

[@CLAYnation.]

So does it just basically taste like ham? How is the taste different than regular ham?

[@kirtmorris141]

Was this a Fresh Ham or a cured ham like the majority of the hams in a store? It does look Great !

[@joshuamullis5866]

This is a cured ham. You can tell by the pink color. Fresh hams end up looking much more like pork butt.

[@TheFishTankChannel]

It looks dry after you shredded it. You didn't have any fluid collected in the tin foil transport. At 2:22 you can see the foil is cooked dry on the bottom and your bark is hard like a rock. i would not cook it to 205 internal since this was a ham and the fat cap was mostly removed. I would wrap it earlier at 150 internal and pull it to rest at 185 internal. That will let the fat start to render in the rest cycle instead of the final cook stage. That way you have more internal fat to keep it moist.

[@TheFishTankChannel]

it did look good over all . i am just wanting to avoid dry chunks.

[@caseyu3087]

✋ *promo sm*