Forget pre-cut, overly sweet spiral hams. Once you experience the depth of flavor and tenderness achieved through smoking and slow-roasting, you may never buy another commercially prepared ham again. This recipe transforms a simple bone-in portion ham into a shreddable, deeply flavorful masterpiece, perfect for holidays, gatherings, or even weeknight sandwiches.
Why Smoked Ham Matters
Many commercially sold hams are pre-cooked and often rely on heavy glazing to mask dryness or lack of flavor. Smoking and slow-roasting a ham from scratch allows for full penetration of smoke and spices, resulting in a moist, tender texture that falls apart with minimal effort. The process isn’t difficult, but it requires patience – and the results are well worth it.
Ingredients & Preparation
This recipe focuses on achieving maximum flavor using readily available ingredients and a straightforward method.
Key Components:
- Bone-in Ham Shank: Crucially, do not use a spiral-cut or pre-sliced ham. The shank cut, with its slightly higher fat content, yields the most tender results. A “butt” portion will also work, though it may be leaner.
- Mustard or Neutral Oil: Acts as a binder for the spice rub, ensuring even coverage. The mustard flavor dissipates during cooking.
- Spice Rub: A balanced blend of brown sugar, cinnamon, red pepper, ginger, allspice, and cloves creates a sweet-spicy profile that complements the ham.
- Glaze: Orange zest, juice, Dijon mustard, and apple cider vinegar form a bright, tangy glaze that caramelizes beautifully during roasting.
- Apple Juice (or Water): Used for spritzing during smoking and maintaining moisture during roasting.
The Smoking & Roasting Process
The key to exceptional pulled ham is a low-and-slow approach.
- Score & Rub: Rinse the ham to remove excess salt, pat dry, and score the surface in a diamond pattern for better smoke penetration. Coat the ham thoroughly with mustard or oil.
- Spice Application: Generously apply the spice rub, ensuring even coverage. The mustard will help the spices adhere.
- Smoke (6 hours): Maintain a smoker temperature of 225°F (107°C) using apple wood for a sweet, fruity smoke flavor. Spritz with apple juice every 2-3 hours to keep the surface moist. The ham should reach an internal temperature of 155-165°F (68-74°C).
- Roast (3 hours): Transfer the ham to a roasting pan with a small amount of apple juice (or water) in the bottom. Brush with glaze, reserving 2 tablespoons for finishing. Cover tightly with foil and roast at 350°F (177°C) until the internal temperature reaches 200-205°F (93-96°C), and the meat easily pulls apart.
- Shred & Finish: Let rest for 20-30 minutes, then shred with forks, discarding bones and excess fat. Toss with the reserved glaze (mixed with a touch of apple juice) for added flavor.
Serving & Leftovers
Serve hot, paired with roasted vegetables or a simple salad. Leftovers are excellent in sandwiches, fried rice, or even omelets. Store airtight in the refrigerator for up to 5 days or freeze for longer storage.
The Bottom Line: Smoking and slow-roasting a ham transforms it from a predictable holiday staple into an unforgettable culinary experience. The process is straightforward, but the results – tender, flavorful, and deeply satisfying – are well worth the effort.
