Double Smoked Pulled Ham


  • 1 Smoked Shank Portion Ham or Picnic Ham (not spiral cut)
  • Perfect for Pork Rub
  • Olive oil
  • 1 cup of fruit preserves
  • 1 cup of Sweet BBQ
  • 1 cup of Water


  • Remove your Ham from its package and set it on top of a cutting board. 
  • Drizzle with a bit of olive oil, which we will be using as a binder for our rub. A little goes a long way.
  • Now coat your ham with some Perfect for Pork rub or one of your other favorite sweet pork rubs.
  • Place your rubbed-down ham into an aluminum pan and let’s get it on the smoker.
  • Fire up the smoker to 250°F. When you come to temp, place your ham at the hottest part of your smoker keeping it in the aluminum pan.
  • Let it smoke until it has reached an internal temperature of 165-175°F, once we are getting close it’s time to make our glaze.
  • On the stovetop, mix equal parts of your favorite BBQ sauce and fruit preserves, for mine, I did 1 cup and 1 cup. Bring to a simmer so it thins out.
  • Once we hit the desired temps, pull off of the smoker.
  • Add 1 cup of water to the bottom of the pan, and pour your glaze over the top of the ham fully coating, double wrap our pan with aluminum foil, and get back onto the smoker.
  • Crank your heat to 300°F and let it go until you reach an internal temp of 200°F.
  • At this point, we check for tenderness, we want our thermometer to slide through like a hot knife in butter. Once tender (200-210°F.) pull off and let rest for 45 minutes. 
  • Open your foil remove the bone and shred using your favorite method, mixing all of the ham into the juices at the bottom of the pan and you now have an INCREDIBLE PULLED HAM!


  • If your ham is not tender enough at the 200-degree mark, just wrap it back up and keep going. It is crucial that your ham is “probe tender”
  • The smoking times really vary depending on size and conditions. My 8lb ham finished in just over 6 hours, ready to eat!
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