Ham tends to be on the drier side for a pulled type product. If you want a great "pulled ham" start out with a Boston Butt just like a regular pulled pork only cure the Butt with Morton's Tender quick and smoke that. It turns out Tender and juicy like a pulled pork and that great hammy flavor! Been doing this for about 20 years now and it never disappoints the crowd!
On sale locally for 99 cents a lb. Picked up an 8 pound one myself. I was going to put parchment paper between the ham and tray and use a pineapple preserves for the glaze.
I'm going to try this very soon, but will pour in some beer instead of water to give it a bit of extra flavor. I may also add some beer to the glaze. Hey....beer makes everything better. After that I may experiment with some whiskey on the next one!
Whomever gave the 2 thumbs down on this video needs to have their heads examined... I just made one of these for the first time and it was BEAUTIFUL. Thanks for your videos. Keep em coming
Thank you! And I always get 1-2 thumbs down immediately after I post a video. It is like somebody has their notifications turned on so they can come straight here and drop a thumbs down. Seems like a waste of time to me, but maybe it's the highlight of their Thursdays. 😅
Smoked Pulled Ham... can it get any better... a little away from the grill but a small ham hock in pea and ham soup fall apart just like this too... Ham is just everything!!
I used to work with a caterer that did BBQ in 50lb increments on five custom pits. We almost always used whole, uncured hams. About 18hrs of cooking and all the subsequent chopping and pulling, you can hardly tell it’s not butt - except on the bottom line.
I have often times put the ham in the smoker for final touches... But this is a whole 'nuther level of porky goodness here kids!!!! Can't wait for the sales!!!!!
So here is what happened..... A neighbor brought over a 9 lb ham and here is what I did: Prep: mustard binder, brown sugar chili rub (note, ham placed into a semi-deep baking pan for this entire adventure) Smoker: Hickory, about 4 1/2 hours Braise: 1 cup of water, about 2 1/2 cups of raspberry chipotle glaze, covered and back inot smoker for about 2 1/2 hours more Temp: 205 when pullled out Results, there is only about 1 lb left overs from the feast last night! OUTSTANDING RAVING SUCCESS... Thank You Suzie!
Maybe I'll put the glaze on with around an hour left, just so those sugars won't burn quite as much. We're doing a BBQ theme for Christmas this year, gonna smoke a ham and some ribs. Any tips for smoking in frigid temps? I live in North Dakota and temperature control is gonna be a B!+¢π. I'll probably smoke them for a couple hours to form a crust, them move it into the oven. As Harry Soo always says, "BTUs are BTUs are BTUs". I stumbled across this recipe on your website 1st. Love the theme, and love your personality.
I was mostly concerned about binding the rub to the meat, and not building up a bark on the meat. Mustard helps with bark on long smokes, but this ham was getting wrapped up after only 3 hours smoking.
@@Heygrillhey the recipe and video say to smoke the ham for 6-7 hours to reach 165, and then wrap. That first cook time would be long enough for a bark to develop. Would less bark be better for this cook?
Sorry, I was answering questions on my phone and simultaneously watching March Madness. I shouldn't multitask. Haha. Where that second portion of the cook happens at a higher temperature in foil, I really don't don't that mustard is needed to get the bark. Olive oil worked great. Mustard wouldn't hurt anything though!
Okay after making this twice and failing…I believe it is very important to make sure you have a picnic ham and NOT a traditional ham. Fat content not high enough and it won’t shred.
I like the idea but I’d have used an uncooked ham to start. If you’re using a cooked ham at the beginning, you’re cooking it twice, and loosing moisture in the process.
Bruno, Cure a pork shoulder just like a ham. (Wet brine - tons of online recipes) Then follow this recipe it'll work, guaranteed. Will probably be a little more juicy, because not double cooked.
You can cure your own ham from fresh (like Roger said) or just follow this method on a fresh picnic shoulder. This wasn't dry though, the braise/steam kept things plenty moist.
Hey Susie, had a go at the pulled Ham tonight. Not 100% true to your recipe. It was a big family win and hard to stop the family from eating it to take photo. That said not sure how to post a photo here... lol love from Australia!
Ham tends to be on the drier side for a pulled type product. If you want a great "pulled ham" start out with a Boston Butt just like a regular pulled pork only cure the Butt with Morton's Tender quick and smoke that. It turns out Tender and juicy like a pulled pork and that great hammy flavor!
Been doing this for about 20 years now and it never disappoints the crowd!
Pulled Ham? Mind blown! Thanks again Susie!
Fantastic,hash browns,eggs&pulled ham for breakfast
On sale locally for 99 cents a lb. Picked up an 8 pound one myself. I was going to put parchment paper between the ham and tray and use a pineapple preserves for the glaze.
I made this tonight it was absolutely amazing my family loved it!
You're so fast! I'm thrilled you liked it!
I've smoked ham a couple different ways, spiral cut, whole, this one looks amazing!!
Ham is my absolute favorite! I used your bourbon peach recipe and it's to die for! This will be my next ham which is currently in my freezer!
Uhhhh, bourbon peach recipe?!
I made this for Easter dinner, It is outstanding. Took some to work yesterday and today and it was enjoyed there as well.
How did you eat it? I mean, did you have it on roll like pulled pork?
@@M63Tod Some of it yes, most of it I ate like finger food. I had o force myself to stop eating it. We also up some in a bean soup.
Looks delicious
I’ll have to try it on my Pit Barrel Smoker
Today is the day, came back to your video to make sure I get everything I need
I'm going to try this very soon, but will pour in some beer instead of water to give it a bit of extra flavor. I may also add some beer to the glaze. Hey....beer makes everything better. After that I may experiment with some whiskey on the next one!
My boys said this is THE best ham ever. They couldn't stop eating it! Thank you!
I've had a ham straight off the butcher's table in my freezer for a long time now. I finally have something to try.
Looks awesome, definitely going to try that for sure.
Unbelievable. Great idea and recipe! On my list for next cook! Love your videos and recipes
So kind! Thank you!
Nailed it! It looks absolutely delicious, Susie!
Thanks all!
I’m making this for Thanksgiving. I can’t wait. I know it will be delicious.
Yummo! Great video! I'll be trying that in 2 weeks!
Definitely will give this a try !!
Did a pulled ham for Easter. Talk about pork candy!!
We use blueberry with honey and cannot get enough of it.
I've been thinking about what to cook for Easter dinner. Now I know. This pulled ham looks fantastic. Thanks.
Thanks Susie from Australia, great recipe and one I’m sure to try.
Great for a big crowd!!
I'm picturing an awesome new take on a Cuban sandwich with this, that looks delicious
That would be bomb! We loaded some leftovers up on Hawaiian sweet rolls with some Swiss for sliders. They were bomb
Whomever gave the 2 thumbs down on this video needs to have their heads examined... I just made one of these for the first time and it was BEAUTIFUL. Thanks for your videos. Keep em coming
Thank you! And I always get 1-2 thumbs down immediately after I post a video. It is like somebody has their notifications turned on so they can come straight here and drop a thumbs down. Seems like a waste of time to me, but maybe it's the highlight of their Thursdays. 😅
@@Heygrillhey I think the two thumbs downers might be disgruntled vegetarians.
I’m definitely trying this for Thanksgiving that’s an awesome way to change it up! Great Job
That looks awesome, Suzie! I looked at your video around dinnertime and it was mouth watering!
That's dangerous! Haha. Watch when you're not hungry!
I made this with a pineapple honey glaze, then I made a pineapple bbq sauce. The best ham I have ever had!
I wanna make a Cuban sandwich out of this.
Wow we are excited about trying this recipe. Like your Videos keep them coming.😊👍
Smoked Pulled Ham... can it get any better... a little away from the grill but a small ham hock in pea and ham soup fall apart just like this too... Ham is just everything!!
... oh and a sensational addition to the glaze would be a sweeter bourbon too. I do that at Xmas for the family.
Looks great. Genius!
I used to work with a caterer that did BBQ in 50lb increments on five custom pits. We almost always used whole, uncured hams. About 18hrs of cooking and all the subsequent chopping and pulling, you can hardly tell it’s not butt - except on the bottom line.
So much more affordable!
I have often times put the ham in the smoker for final touches... But this is a whole 'nuther level of porky goodness here kids!!!!
Can't wait for the sales!!!!!
So here is what happened.....
A neighbor brought over a 9 lb ham and here is what I did:
Prep: mustard binder, brown sugar chili rub (note, ham placed into a semi-deep baking pan for this entire adventure)
Smoker: Hickory, about 4 1/2 hours
Braise: 1 cup of water, about 2 1/2 cups of raspberry chipotle glaze, covered and back inot smoker for about 2 1/2 hours more
Temp: 205 when pullled out
Results, there is only about 1 lb left overs from the feast last night!
OUTSTANDING RAVING SUCCESS... Thank You Suzie!
Can’t wait to try this in Easter love being part of team heygrillhey
One I'm going to try very soon, thank you!
It's on the smoker right now :)
Should have mentioned it before, it came out great! Now the family is requesting it for the Fourth of July. Thanks
TACOS!!!
My wife makes a pineapple stuffing that would be amazing with that!
Definitely doing this!!! Thanks for sharing!
Can’t wait to do this. Thank you.
Looks great.
Another one I'm going to have to try!
Question, if it is not pre-cooked, how long and at what temp would you do this?? I have a regular wood smoker and/or can add coals underneath
Wow really want to try this
Man I gotta try this for Easter!
Did anyone get made this go with a different fruit preserve? I'm not sure if everyone's gonna like the apricot but I'll try it if it's that good
Looks awesome! Trying it for sure!
Susie, you beet that bad boy up like it owed you lunch money. Awesome cook.
Haha. I love this comment. Thank you!
Awesome video. Do you think I could score the ham and put the rub on the night before and keep it covered?
That's delicious 😋😍😜☺😊😌😋😍😜
Maybe I'll put the glaze on with around an hour left, just so those sugars won't burn quite as much.
We're doing a BBQ theme for Christmas this year, gonna smoke a ham and some ribs.
Any tips for smoking in frigid temps? I live in North Dakota and temperature control is gonna be a B!+¢π. I'll probably smoke them for a couple hours to form a crust, them move it into the oven. As Harry Soo always says, "BTUs are BTUs are BTUs".
I stumbled across this recipe on your website 1st. Love the theme, and love your personality.
Best pulled ham video I've seen this far. Good job.
LOL, tell the Peanut gallery to ZIP IT!! Great Ham!
Will there be any difference between using a cured ham or a fresh ham?
Looks awesome!! What if I’m starting with an uncooked/uncured ham??
Looks amazing and trying very soon!! Is there any reason for using olive oil as a binder for this instead of mustard like with a pork butt?
I was mostly concerned about binding the rub to the meat, and not building up a bark on the meat. Mustard helps with bark on long smokes, but this ham was getting wrapped up after only 3 hours smoking.
@@Heygrillhey the recipe and video say to smoke the ham for 6-7 hours to reach 165, and then wrap. That first cook time would be long enough for a bark to develop. Would less bark be better for this cook?
Sorry, I was answering questions on my phone and simultaneously watching March Madness. I shouldn't multitask. Haha. Where that second portion of the cook happens at a higher temperature in foil, I really don't don't that mustard is needed to get the bark. Olive oil worked great. Mustard wouldn't hurt anything though!
Love it!
P.S. Subscribed!
Thank you!
Susie is from Utah - Confirmed! (Apricot pronunciation)
🤷♂️ say it the same here in California.
Just put a 10lber in my smoker!
Hey griiilllll hey, just wondering what kind of grill are you using there?
It's a Camp Chef!
Curious why you didn't keep it in the juices from the first 8 hours?
What about a cup of apple juice instead of water?
Give it a try! Sounds good!
I spritz with apple juice.
For planning purposes, what was the actual time to 165F?
About 6-7 hours for an 8-10lb ham, but it will be different for you. Give yourself plenty of extra time.
Is that really a picnic ham ( aka shoulder), because it looks like a regular ham
3yrs late, but it's a regular ham ...
What was the total cook time?
What was the total cooking time
What is the taste difference between this ham and a pork shoulder ?
This ham tastes like, well, ham since it’s been cured. Pork shoulder isn’t usually cured like that.
Looks great!! What type of grill are you using? Cheers from Toronto!!🍻
This is a Camp Chef Peet smoker.
Did you use a pre cooked ham?
Yes! You just want one that isn't spiral cut already.
I'm confused about hams. Did you start with a fresh (uncooked) ham, or was it cured, or already smoke once?
Pre-cured!
@@HeygrillheyPre-cured smoked or unsmoked?
Is it dryer than traditional ham?
Not really. You add quite a bit of moisture with the braise.
The shadows didn't move from the beginning of the video until you glazed it...🤔
"Looks burnt"....🤣🤣🤣
I always thought hams were sold already cooked. I've never cooked any so I really don't know.
They are already cooked from the store. This method gives you some extra goodness though.
Is the ham cooked or uncooked?
Hams come pre-cooked from the curing process!
By the way... spiral cut will shed apart. If it did not for you... you did it wrong
Why do you put the meat all the way to the right in the smoker? No middle?
I had a few other things going on the smoker after I got the ham on. Middle is fine!
Okay after making this twice and failing…I believe it is very important to make sure you have a picnic ham and NOT a traditional ham. Fat content not high enough and it won’t shred.
You can always add fat. I’ve been smoking and pulling ham for 20+ years. After it’s pulled I add some bacon grease with more rub and it’s spectacular.
Any one else want to pull up her sleeves ???
I like the idea but I’d have used an uncooked ham to start. If you’re using a cooked ham at the beginning, you’re cooking it twice, and loosing moisture in the process.
Go for it! The ham wasn't dry, but I understand your concern.
Only 12 hrs to smoke an already fully cooked ham! Gunna skip this one. Only because I lovee the fat cap of a shoulder.
Bruno, Cure a pork shoulder just like a ham. (Wet brine - tons of online recipes) Then follow this recipe it'll work, guaranteed. Will probably be a little more juicy, because not double cooked.
You can cure your own ham from fresh (like Roger said) or just follow this method on a fresh picnic shoulder. This wasn't dry though, the braise/steam kept things plenty moist.
Hey Susie, had a go at the pulled Ham tonight. Not 100% true to your recipe. It was a big family win and hard to stop the family from eating it to take photo.
That said not sure how to post a photo here... lol love from Australia!
Looks like it would be dry
You had me until you put it in a pellet smoker. The Oklahoma Joe is right there!!
You need to get a fat separator!
I am sure it has a great flavor, but sorry that looks DRY.