Smoked Pulled Ham

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This pulled ham is glazed with a sweet and tangy apricot pineapple sauce, then smoked low and slow until it’s tender enough to shred. Caramelized edges, warm holiday spice, and melt-in-your-mouth texture — this is the pellet grill ham recipe you didn’t know you needed.

When most people think of smoked ham on the pellet grill, they picture a beautifully glazed whole ham, sliced and served on a holiday table. And don’t get me wrong — that’s a fantastic cook. I’ve got a Twice Smoked Ham with a sweet Whiskey glaze and a Rotisserie Ham with Coca-Cola Glaze that are both absolute showstoppers.

But this Pulled Ham? It takes things in a totally different direction — and it might be my new favorite way to cook ham on the pellet grill.

Instead of slicing it and serving it traditionally, you smoke this bone-in ham low and slow until it reaches 200°F — the same magic temperature that makes pulled pork fall apart — and then you shred it and drizzle it with a sweet, tangy apricot pineapple glaze.

The result is juicy, smoky, caramelized pulled ham that’s loaded with flavor and incredibly versatile. Make it for a crowd, pile it onto sliders, or use it up all week in different ways. This one’s a winner every time.

What Is Pulled Ham?

Pulled ham is exactly what it sounds like — a whole bone-in ham that’s been smoked low and slow until the internal temperature hits 200°F or higher, at which point the meat is tender enough to shred or “pull” apart, just like pulled pork.

Here’s the thing most people don’t realize: store-bought hams are already fully cooked. In most recipes, you only need to bring the internal temp up to 140°F to warm it through. But if you want a ham that shreds, you need to push it all the way to 200–210°F. That’s when the connective tissue breaks down and the meat becomes pull-apart tender.

The low-and-slow smoke is what transforms an ordinary pre-cooked ham into something special. The pellet grill adds a layer of smoke flavor that penetrates deep into the meat, and finishing it covered in a roasting pan with juice on the bottom keeps it moist and helps push it over that finish line.

Pulled Ham vs. Pulled Pork — What’s the Difference?

If you’ve made pulled pork before, you already understand the process here — it’s nearly identical. Low and slow, cook to a high internal temp, let it rest, then shred. But there are a few key differences worth knowing before you fire up the pellet grill.

First, the flavor profile. Pulled pork from a pork shoulder has a more neutral, savory base that takes on whatever seasonings and smoke you throw at it. Pulled ham starts with a cured, already-smoked leg — so it brings built-in saltiness and a distinctly “ham” flavor to the table. That’s why fruit-forward glazes like this apricot pineapple one work so well here — the sweetness and acidity balance out the saltiness of the cure beautifully.

Second, the cook time. Because hams are already fully cooked, you’re not starting from raw. You’re essentially coaxing an already-cooked piece of meat into becoming fall-apart tender, which means the collagen breakdown still has to happen — it just starts from a different place than a raw pork shoulder would.

Third, the result. Pulled ham is a little more textured and a bit more savory than pulled pork. It’s not quite as fatty or rich, but it’s got an incredible depth of flavor thanks to the brine and the smoke.

Ingredient Notes

Before you head to the store, here’s what you need to know so you grab the right stuff:

Ham — You need an 8–10 pound bone-in whole ham for this recipe, and I cannot stress this enough: do NOT use a spiral cut ham. Spiral cut hams will dry out during the long cook and simply won’t hold together for shredding. Look for a butt portion ham labeled “bone-in” and “fully cooked” or “ready to eat.” The butt portion tends to be meatier and holds moisture better than the shank.

Yellow Mustard — This is your binder. It helps the dry rub stick to the surface of the ham. Don’t worry — you won’t taste it. The mustard flavor cooks off completely.

Pineapple Juice — You’ll need this in two places: for spritzing the ham while it smokes, and in the glaze. Buy a small can or bottle. The acidity helps keep the ham moist during the long smoke and adds a bright, tropical flavor to the glaze. If you want to substitute, orange juice works well, but I really love what the pineapple brings here.

Brown Sugar — Used both in the dry rub and the glaze. Light or dark brown sugar both work fine. Dark brown sugar will give you a slightly deeper, more molasses-forward flavor.

Warm Spices (Cinnamon, Ginger, Allspice) — These are pantry staples that most people already have on hand. They give the rub that warm, holiday spice profile that pairs beautifully with the sweet glaze.

Apricot Preserves — This is the star of the glaze. You’ll find these in the jam and jelly aisle. Any brand works — just make sure it’s apricot preserves, not apricot jam or jelly, as the preserves have a thicker consistency that clings to the ham better.

Dijon Mustard — For the glaze. Dijon has a sharper, more complex flavor than yellow mustard and adds a nice tangy contrast to the sweetness of the brown sugar and apricot.

Fruit Juice for Roasting — When you transfer the ham to a roasting pan for the final stretch of the cook, you’ll add 1–2 cups of juice to the bottom. Pineapple juice or apple juice both work great. Even water works in a pinch if that’s all you have.

How to Make Pulled Ham on the Pellet Grill

Step 1: Prep the ham. Preheat your smoker to 225°F and line a rimmed baking sheet with foil. Place the ham cut-side down on the sheet. Trim any spots with excessively thick fat. Score the entire surface in a shallow diamond pattern — this helps the smoke and seasonings penetrate the meat. Rub yellow mustard all over the outside.

Step 2: Apply the rub. Whisk together the brown sugar, pepper, cinnamon, ginger, and allspice in a small bowl. Sprinkle generously over the entire ham.

Step 3: Smoke it. Place the ham in the smoker and close the lid. Spritz with pineapple juice every 60–90 minutes. Smoke until the internal temperature reaches 160–165°F, which will take approximately 5–6 hours depending on the size of your ham.

Step 4: Make the glaze. When the ham is close to 160°F, whisk together the glaze ingredients in a small saucepan and heat over medium until warmed through. Pull out 3 tablespoons of glaze and set it aside — you’ll use it at the very end.

Step 5: Transfer and roast. Move the ham to a roasting pan. Crank your oven (or smoker) to 350°F. Brush the glaze all over the ham and pour enough juice into the bottom of the pan to reach about ¼–½ inch deep. Cover tightly with foil and cook until the ham hits 200°F internal — about 2.5–3 more hours.

Step 6: Rest and pull. Remove from the oven and rest for 10–15 minutes. Transfer the ham to a cutting board and shred with two forks or your hands. Drizzle the reserved glaze over the pulled ham before serving.

Ideas for Using Pulled Ham

One of the best things about this recipe is how far it stretches and how many ways you can use it throughout the week. Here are some of my favorite ideas:

Pulled Ham Sliders — Pile shredded ham onto King’s Hawaiian rolls with a little coleslaw and extra glaze. These disappear fast at parties.

Ham and Egg Breakfast Burritos — Toss pulled ham into scrambled eggs with cheese and salsa, wrap it up, and you have an incredible breakfast burrito.

Ham Fried Rice — Use up leftover rice and pulled ham in a quick stir-fry with soy sauce, sesame oil, eggs, and vegetables. A weeknight dinner that comes together in 15 minutes.

Smoked Mac and Cheese Topping — Fold chunks of pulled ham into a batch of smoked mac and cheese for a hearty, smoky main dish.

Ham and Bean Soup — Throw pulled ham and the leftover ham bone into a pot with white beans, carrots, onion, and chicken broth for a rich, smoky soup.

Frequently Asked Questions

Can I use a spiral cut ham for this recipe? No — and this is a hard rule. Spiral cut hams will dry out during the long, low smoke and won’t hold together for shredding. You need a whole, bone-in butt portion ham for this to work.

Why do I cover the ham with foil for the second phase of cooking? One major reason – Covering the ham traps moisture and steam, which is what helps push the internal temperature up to 200°F without drying the meat out.

Can I make this in the oven if I don’t have a pellet grill? Absolutely. Place the ham in a roasting pan with liquid on the bottom, cover tightly with foil, and bake at 300°F from the start. Remove from the oven when it hits 200°F, apply the glaze, and shred as directed. You’ll miss the smoke flavor, but it will still be delicious.

How do I reheat pulled ham without drying it out? The key is adding a little moisture back in. Place the pulled ham in an oven-safe dish, add a splash of broth, juice, or leftover glaze, cover tightly with foil, and heat at 300°F for 20–30 minutes until warmed through.

For smaller portions, the microwave works fine — just cover the dish and reheat in 60-second intervals, stirring in between. Avoid reheating uncovered in a dry oven or you’ll end up with tough, stringy ham.

What to Serve with Pulled Ham

Pulled ham is the kind of cook that carries a whole meal on its own, but if you’re feeding a crowd or putting together a proper spread, here are some side dishes that pair with it perfectly:

Smoked Deviled Eggs — A great side dish or appetizer to go with your smoked pulled ham dinner! Especially if you’re making this ham recipe for Easter.

Smoked Mac and Cheese — This is honestly the ultimate pairing. Rich, smoky mac and cheese alongside sweet pulled ham? You can even stir some pulled ham right into the mac. It’s a crowd-pleaser every single time.

Hawaiian Rolls — Not technically a “side dish,” but if you’re serving pulled ham to a crowd, a pile of warm Hawaiian rolls alongside it is mandatory. Let people build their own sliders.

Smoked Baked Beans — The smoky-sweet flavors in baked beans are a natural match for pulled ham. And if you’ve already got the pellet grill going for the ham, toss a cast iron pan of beans on during the last hour of the smoke and let them soak up some of that smoke flavor.

Cornbread — A Southern classic for a reason. Sweet, crumbly cornbread and a pile of smoky pulled ham on the same plate is a combination that just works.

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