Pulled Ham
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The traditional way of cooking a ham is out the window on this one! This recipe makes some of the best ham we have ever eaten! Serve pulled or make some delicious ham sandwiches. The savory taste from the rub combined with the sweetness of the glaze takes this ham to a whole other level!
· 8LB Ham Shank Portion
· 3 TBSP of Yellow Mustard
· 3 TBSP of BBQ Rub
· 10 oz. Can of Coca Cola
· 1/2 Cup of Heath Riles Pineapple Habanero BBQ Glaze
· 2 TSP of Whipped Honey
We set our Pellet Smoker to run at 275 degrees using cherry pellets. Prep your ham. We cut cross marks about 1/8 of an inch all over the ham. We used yellow mustard as a binder and applied our BBQ Rub. We cooked it cut side down until the internal temperature reached 165 degrees, this took about 4 hours.
Once this temp was met we placed the ham in a half pan on a wire rack. We then glazed the ham by mixing the BBQ Glaze and Honey together and then
drizzling it over the top. We added the Coca Cola to the pan and wrapped tightly with foil.
Placed it back onto the smoker until the internal temp hit between 200-205 degrees.
We then rested the ham and tented with foil for one hour. We removed the juice from the bottom of the pan and reserved. We then pulled the ham and removed any bones and unwanted fat. Once pulled we added back in the reserved juice and tossed to serve!
GET YOU SOME!!!
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