“Pulled Ham

1 bone-in ham (not pre-sliced/spiral cut)

Dry Rub (a honey-based rub recommended)

Cherry Bourbon Glaze ingredients:

2 sticks of butter

1.5 cups of brown sugar

1 jar of cherry preserves

1.5 cups of orange juice (plus the zest of one whole orange)

0.5 cup of bourbon (Maker’s Mark is recommended)

Instructions

Part 1:

Initial Smoke Prep the ham: Score the surface of the bone-in ham. Rub a thin layer of Dijon mustard over the entire surface as a binder, then season generously with your chosen dry rub.

Smoke: Place the ham in a smoker set to 250°F (or 225°F as an alternative low-and-slow option). Insert a probe thermometer to monitor the internal temperature.

Cook time: Smoke the ham at this temperature for about 2.5 to 3.5 hours, or until the internal temperature reaches approximately 160-170°F.

Part 2:

Glaze and Pulling Stage

Prepare the glaze: While the ham is smoking, combine all the glaze ingredients (butter, brown sugar, cherry preserves, orange juice, orange zest, and bourbon) in a saucepan and place it on the smoker (or stovetop) for about an hour to heat up and blend the flavors.

Increase heat: Once the ham hits the target temperature, increase the smoker temperature to 350°F.

Glaze and wrap: Place the ham in a foil pan with some of the glaze mixture (or apple juice/cider) to catch the drippings. Baste the ham with the warm glaze every 30 minutes.

Finish cooking: Continue cooking until the ham is “probe tender” and the internal temperature reaches 200-205°F.

Rest and pull: Let the ham rest, covered, for 30-60 minutes before pulling it apart with forks or hands. Toss with the pan drippings and extra glaze. For an oven-baked version, you can follow the same steps, simply using your oven instead of a smoker.”