Our tender, flavorful Smoked Pulled Ham combines a savory dry rub, low-and-slow smoking, and a braise in hard apple cider to build deep, layered flavor. A glossy apple-jelly glaze finishes the ham with a sweet-tangy balance that highlights the smoke and spices. This recipe turns a single cut of ham into a crowd-pleasing centerpiece that’s excellent for family dinners, potlucks, and leftovers.
Smoked Pulled Ham
Since we started using pellet grills, the way we make ham changed for the better. Smoked pulled ham is simple to prepare, feeds a crowd, and makes fantastic leftovers for sandwiches, casseroles, or breakfast bakes. The process is straightforward: coat the ham in Dijon, apply a brown-sugar-and-spice rub, smoke it slowly, braise it in apple cider, then shred and glaze.
The dry rub layers warmth and sweetness—brown sugar, granulated garlic, onion powder, paprika, plus a hint of ground cloves and ginger—while Dijon mustard helps the spices cling and build a bark during smoking. Smoking at low temperature imparts a delicate smoke ring and aroma; braising in hard apple cider finishes the inside so the meat becomes pull-apart tender and gains a subtle apple note. A glaze of apple jelly, brown sugar, apple cider vinegar, and mustard adds a glossy finish and bright acid to balance the richness.
Why you’ll love this dish
- Complex, layered flavor: Smoke, sweet rub, braise, and a bright glaze combine to create depth in every bite.
- Exceptionally tender: Low-temperature smoking followed by a cider braise yields meat that shreds easily.
- Flexible serving options: Serve as the main course, pile it into sandwiches or sliders, or fold into casseroles and egg dishes.
- Easy to scale: Works well for a small family or a large gathering—leftovers stay delicious.
Get 75+ favorite Traeger recipes in one collection for more smoked-ham inspiration.
Recipe Shopping List
Most of these ingredients are pantry staples. Refer to the recipe card below for exact quantities and notes.
- Ham (bone-in or boneless, depending on preference)
- Dijon mustard
- Brown sugar
- Granulated garlic
- Onion powder
- Paprika
- Ground cloves
- Ground ginger
- Hard apple cider (or substitute listed in FAQs)
- Apple jelly
- Apple cider vinegar
- Stone-ground mustard
Try a different profile next time with a Pineapple-Glazed Ham variation.
How to Make This Recipe
Below is a clear overview of the cooking process. Read the full instructions in the recipe card before you begin and use a reliable meat thermometer for best results.
- Prepare and smoke the ham: Preheat your smoker to 200°F. Coat the ham with Dijon mustard and the dry rub. Smoke for about 2 hours to develop flavor and a light bark.
- Braise the ham: Transfer the ham to a grill-safe pan, pour in hard apple cider, cover tightly with foil, and raise the smoker or oven temperature to 325°F. Continue cooking until the ham reaches an internal temperature of 200–204°F for easy shredding.
- Make the glaze: While the ham braises, combine apple jelly, brown sugar, apple cider vinegar, and stone-ground mustard in a small saucepan and simmer briefly until smooth and slightly reduced.
- Shred and finish: Remove the ham, reserve some braising liquid, and shred the meat. Toss the shredded meat with a little of the cooking liquid to keep it moist.
- Glaze and serve: Drizzle or toss the pulled ham with the apple jelly glaze and serve hot.
Another favorite: Brown Sugar Glazed Ham.
Recipe FAQ
Store leftovers tightly sealed in the refrigerator for 3–4 days. For longer storage, freeze the pulled ham in airtight containers for up to 3 months.
Yes. Smoke and braise the ham a day ahead, shred it, and keep it in the braising liquid overnight. Reheat gently in a slow cooker and add the glaze just before serving to keep the texture fresh.
Good substitutes include non-alcoholic apple cider, chicken broth, or a mild lager. Each will braise the ham and add moisture—apple cider preserves the fruit-forward note.
For a less sweet finish, try a honey-mustard mix or a tangy barbecue sauce. You can also omit the glaze—well-braised smoked ham is delicious on its own.
23 Leftover Ham Recipes offers many ideas for repurposing the meat.
Serve This With
- Classic scalloped potatoes for a rich, creamy side
- Smoked au gratin potatoes to echo the smoked flavor
- Grilled asparagus for a fresh, slightly charred contrast
- Greek salad to add brightness and a crisp texture
Double-Smoked Ham Ideas
- Spiked honey-baked ham for a boozy-sweet glaze
- Double-smoked Traeger ham to emphasize smoke depth
- Ham with brown sugar glaze for a classic, caramelized finish
- Pineapple-glazed smoked ham for tropical brightness
Smoked Pulled Ham
If you haven’t experienced pulled ham, this is an easy place to start—big on flavor and simple to prepare.
10 minutes
6 hours
6 hours 10 minutes
Ingredients
Main
- 8 pounds ham
Dry Rub
- ¼ cup Dijon mustard
- ½ cup brown sugar
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Braising Liquid
- 2 bottles hard apple cider (or substitute)
Apple Jelly Glaze
- ½ cup apple jelly
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons stone-ground mustard
Instructions
- Preheat your smoker to 200°F.
- Rub Dijon mustard all over the ham; leave the cut, flat side uncovered if present.
- Combine dry rub ingredients and coat the ham evenly, avoiding the flat cut-side.
- Smoke the ham for about 2 hours to develop color and smoke flavor.
- Place the ham in a large, grill-safe pan (disposable aluminum pans work well).
- Pour hard apple cider into the pan around the ham and cover tightly with foil. If using a probe thermometer, insert it now.
- Increase the smoker or oven temperature to 325°F and continue cooking until the ham reaches 200–204°F internally; a probe should slide in easily.
- While the ham cooks, whisk glaze ingredients in a small saucepan and simmer for 3–5 minutes until combined and slightly thickened.
- Remove the ham and shred using claws or gloves. Reserve some braising liquid and mix into the shredded meat to keep it moist.
- Drizzle or toss the pulled ham with the apple jelly glaze and serve hot.
Nutrition Information (per serving):
Yield: 16 servings
- Calories: 639
- Total fat: 38g (Saturated fat: 14g)
- Cholesterol: 141mg
- Sodium: 2763mg
- Carbohydrates: 22g (Sugar: 19g, Fiber: 0.5g)
- Protein: 49g
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