Smoked Picnic Ham Pulled Pork
Embark on a delectable journey into the world of barbecue with our revolutionary Smoked Picnic Ham Pulled Pork recipe. Similar to traditional pulled pork, this culinary adventure introduces a twist—utilizing a whole picnic ham. Ensure to purchase an uncut whole ham, avoiding pre-sliced or spiralized options, crucial for achieving that signature tender shred. Aim for an 8-10 pound ham with the bone intact, guaranteeing maximum flavor infusion. With the rich smokiness of the grill and the tantalizing blend of spices, including the iconic Revolution Barbecue Kansas City BBQ Rub, each bite unveils a symphony of savory delights. Prepare for an unforgettable barbecue experience!
Ingredients
For the ham:
- 1 8-10 pound whole picnic ham bone-in
- 2 tablespoons yellow mustard
- 2 tablespoons Revolution Barbecue Kansas City BBQ Rub
- 1 cup water
For the pulled ham glaze:
- 1 cup Pineapple preserves
- 1 cup BBQ Sauce We used Blue's Hog Smokey Mountain
Instructions
- Set up your smoker and preheat it to 225 degrees F.
- Place the whole picnic ham meat-side down on a large baking sheet. Use a sharp paring knife to create score marks across the entire surface of the ham in a diamond pattern, about 1 inch apart and 1/2 inch deep. Rub the ham evenly with yellow mustard, ensuring it coats the entire surface. Generously season the outside of the ham with the flavorful Revolution Barbecue Kansas City BBQ Rub.
- Transfer the prepared ham onto the smoker's grill grates. Close the lid and smoke the ham for approximately 6-7 hours, or until the internal temperature reaches 165 degrees F.
- In a medium saucepan, combine the pineapple preserves and BBQ Sauce. Heat the mixture over medium-high heat, whisking constantly, until it just begins to boil.
- Once the ham reaches 165 degrees F, carefully transfer it to a disposable aluminum pan. Pour 1 cup of water into the bottom of the pan. Drizzle the prepared pineapple BBQ glaze over the top of the ham, ensuring it coats evenly. Cover the pan tightly with aluminum foil to create a braise.
- Increase the smoker's temperature (or preheat your oven) to 300 degrees F. Place the covered ham back onto the smoker's grates, close the lid, and continue cooking until the internal temperature reads at least 200 degrees F. The meat should be incredibly tender, with the thermometer probe sliding in smoothly like it's going through softened butter. Cooking times may vary, so adjust accordingly.
- Remove the finished ham from the smoker and let it rest for at least 30 minutes. Using forks or meat shredder claws, pull the ham apart into tender shreds. Discard any bones or tough cartilage pieces. Before serving, pour any remaining juices from the braising pan over the shredded ham to enhance flavor.
- Enjoy the succulent, flavorful pulled ham infused with the irresistible taste of Revolution Barbecue Kansas City BBQ Rub!
Notes
As you savor each succulent bite of our Smoked Picnic Ham Pulled Pork, let its flavorful essence linger on your palate, a testament to the artistry of barbecue. Elevate your grilling game with Revolution Barbecue Kansas City BBQ Rub, the secret ingredient behind this tantalizing dish. Ready to embark on your next barbecue masterpiece? Head to our website and bring the taste of authentic Kansas City barbecue to your backyard. With every sprinkle, unlock a world of bold, robust flavors that will keep you coming back for more. Let's revolutionize your barbecue experience together!
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