Smoked Pulled Ham is topped with a delicious homemade glaze and then slow smoked with amazing flavor. This fork tender ham will be a crowd favorite.

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Everyone has loved our Smoked Pulled Pork Recipe, Smoked Chuck Steak and Smoked Pulled Chicken so I knew this pulled ham recipe would be a hit. The process is the same and is just as delicious shredded and placed on a sandwich. You will love the salty and smoky flavor at your next summertime cookout.
This pork recipe is easy and adding the glaze makes it taste even better. If you love ham recipes check out – Grilled Spiral Ham, Double Smoked Ham and Boneless Smoked Ham.
Table of Contents
Why We Love This Recipe
Smoked pulled ham is a twist on a classic recipe. If you are new to smoking, make sure to check out these Smoker Recipes for Beginners. Smoking ham can be served at your next picnic, BBQ and for the holidays.
The leftovers can be served in many different ways such as sandwiches, with eggs and layer it into a breakfast burritos. For the best ham that remains juicy and tender, smoke for a family favorite recipe.
Ingredients

- Bone-in Ham – For the best flavor, stick with bone-in ham specifically the shank ham or pork butt.
- Dijon Mustard – You can also use yellow mustard
- Honey – Maple Syrup can also be used
- Brown Sugar – Try making Homemade Brown Sugar with simple ingredients
- Apple Juice – Substitute with Pineapple Juice
- Apple Cider Vinegar – If you are out, check out these substitutes.
- Worcestershire Sauce – Check out the Best Worcestershire Sauce Substitutes
- Smoked Paprika – You can use regular paprika as well
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Smoked Pulled Ham
- Step 1 – Preheat the smoker to 225°F. Soak the wood chips in water for at least 30 minutes before using.
- Step 2 – Remove the ham from its packaging and rinse it under cold water. Pat the ham dry with paper towels.

Step 3 – In a medium bowl, whisk together the Dijon mustard, honey, brown sugar, apple juice, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, ground cloves, and pepper to create the glaze.

Step 4 – Using a sharp knife, score the ham in a diamond pattern, cutting about ¼ inch deep into the surface.

Step 5 – Brush the glaze generously all over the ham, making sure to get it into the scored cuts.

Step 6 – Smoke the ham for 4-5 hours, or until the internal temperature of the thickest part reaches 140°F. Brush the ham with additional glaze every hour during smoking. Remove ham from smoker and let rest. Then shred ham discarding any excess fat or skin.
Expert Tips
- Glaze – If you prefer a thicker glaze, you can simmer the glaze ingredients in a saucepan over medium heat for 5-10 minutes before applying it to the ham.
- Ham – We recommend scoring the ham yourself instead of buying a spiral ham. The texture turns out better while maintaining the juicy center.
- Resting Ham – For best results, make sure to allow the ham to rest after removing from the ham.

Serving Suggestions
This smoked ham can be served with your favorite classic side dishes such as Smoked Green Beans and Smoked Scalloped Potatoes for a complete meal idea.
For the leftovers, I love to ham a classic Blackstone Grilled Ham and Cheese Recipe or English Muffin Breakfast Sandwich. You can even make Ham Fried Rice Recipe.
Frequently Asked Questions
We smoked the ham directly on the grill grates. But if you prefer, you can smoke in a aluminum foil disposable pan.
If your ham is not shredding, make sure that you have let it rest long enough. It also could mean that your ham was not cooked long enough. Cooking time will vary depending on your smoker and the size of your ham.
We smoked out 8 lb ham for about 4 hours. You want to use a meat thermometer to check internal temperature. Once the instant read thermometer reads 140 degrees, your ham is full cooked and heated.
Store the leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat the leftovers in the microwave or the oven depending on how much you have left.

More Easy Smoked Pork Recipes
Easy Smoker
Smoked Pork Chops
Easy Smoker
Smoked Pork Ribs
Easy Smoker
Smoked Pork Steak
Easy Smoker
Smoked Bologna
We love to hear from you. If you make this Smoked Pulled Ham Recipe, please leave us a comment or a star review.

Smoked Pulled Ham
Ingredients
- 1 bone-in ham about 8-10 pounds
- 3/4 cup Dijon mustard
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
Instructions
- Preheat the smoker to 225°F. Soak the wood chips in water for at least 30 minutes before using.
- Remove the ham from its packaging and rinse it under cold water. Pat the ham dry with paper towels.
- In a medium bowl, whisk together the Dijon mustard, honey, brown sugar, apple juice, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, ground cloves, and pepper to create the glaze.
- Using a sharp knife, score the ham in a diamond pattern, cutting about ¼ inch deep into the surface.
- Brush the glaze generously all over the ham, making sure to get it into the scored cuts.
- Place the glazed ham in the smoker and add the soaked wood chips to the smoker according to the manufacturer’s instructions.
- Smoke the ham for 4-5 hours, or until the internal temperature of the thickest part reaches 140°F. Brush the ham with additional glaze every hour during smoking.
- Remove the smoked ham from the smoker and let it rest for 20-30 minutes before shredding.
- Once the ham is cool enough to handle, use your hands or two forks to shred the meat, discarding any excess fat or skin.
This smoked pulled ham made delicious leftovers!