Smoked Pulled Christmas Ham
Stop disappointing your holiday guests and family with your terrible sliced ham. Instead, try this amazing pulled ham and show them that you really care.
Ingredients
- 1 ea Whole, unsliced smoked ham (mine was about 8.5 pounds)
- 1 ea 13oz Jar of apricot or peach preserves, like Bonne Maman
- 1/2 cup Maple syrup
- 2 tbsp Stone ground mustard
Instructions
- Preheat smoker or oven to 250 degrees
- Place whole, uncut ham directly on rack of smoker, or in a roasting pan in the oven.
- Cook the ham for several hours, until internal temperature reaches 170 degrees.
- When ham is getting close to this temperature, combine the preserves, maple syrup, and stone ground mustard in a sauce pan and place over medium heat on the stovetop. Heat until it begins to gently simmer and then remove from heat. This will combine the flavors, as well as ensuring that your cold glaze ingredients won't slow down the cooking of the ham after applying.
- Once the ham has reached 170 degrees (internal temp), remove from smoker and place in a roasting pan. Pour warm glaze over the entire surface of the ham.
- Now, cover the ham and the pan with a layer of aluminum foil and place back in the smoker/oven. Raise the cooking temperature to 275.
- Continue to cook for a couple more hours, until the internal temperature reaches 190-200 degrees, internal temperature.
- Remove the ham from the smoker/oven and allow to sit, covered, at room temperature for roughly 1-2 hours. Meat should be cool enough to handle without burning your fingers off.
- Once cool, begin shredding the meat and removing any bones and excess remaining fat.
- Keep the remaining juices from the bottom of the pan. If there is excess fat, strain off from the surface of the juice and then add the remaining juice back to the shredded meat.
- Enjoy!