06/28/2026
Did an awesome double smoked ham today. Shredded/pulled ham makes a very good dinner.
Double Smoked Pulled Ham
Score the ham diagonally with a sharp knife approximately ½ inch deep creating a cross hatch pattern. Coat the outside of the ham with mustard , as a binder, and then rub brown sugar covering the entire ham.
Cooking this ham is a two step process. In step one you will smoke the ham to 165 internal temperature. You can either smoke the ham at 250 to get it done in 4 or so hours or you can lower the temperature to elongate the cook which is what we did at 195 overnight in this video. The elongated cook will help you develop even better bark and more smoke flavor.
In step two you will wrap it to braise until the ham exceeds 200 internal temperature and the ham becomes tender.
Step 1. Place the ham directly on the grill grate in the smoker at 195.
Step 2. Once the ham reaches 165 internal temperature, or has developed the desired level of bark, remove it from the smoker.
Place the ham in a 1/2 sized disposable steam pan. Alternatively you can use 2 sheets of heavy duty aluminum foil. Pour the pineapple nectar in the bottom of the pan to act as a sweet braising liquid.
Return to the smoker and increase the temperature of the smoker to 250 degrees.
Continue cooking the ham until it becomes tender which will occur over 203 degrees internal temperature.
Allow to cool enough to handle the meat, break up, separating out the bulk of the fat, and shred.
Excellent in an omlet, quiche or simply server on a bun with mustard