Traeger Smoked Pulled Ham with Bourbon Peach Glaze

TRAEGER SMOKED PULLED HAM with BOURBON PEACH GLAZE

4/5/2023

Smoked Pulled Ham with Bourbon Peach Glaze

Move over spiral sliced Honeybaked Ham and traditional glazed holiday hams – there’s a new kid in town! With a burst of smoky flavor and all the right spices, Traeger Smoked Pulled Ham with Bourbon Peach Glaze is a new classic and easy recipe that rivals the best restaurant-quality meal.

Smoking the ham twice, low and slow, makes for wonderfully seasoned, tender and juicy pulled ham that is absolutely perfect every time! Smoked Pulled Ham with Bourbon Peach Glaze is a favorite at our house all year around, and a new crowd favorite for special family celebrations and backyard barbecues. Perfect served alongside ham dinner sides, southern barbecue sides, or piled high on fresh buns, this is ham perfection!

Smoked Pulled Ham with Bourbon Peach Glaze

SIMPLE STEPS TO MAKE THE EASIEST & BEST SMOKED PULLED HAM EVER!

PREPARE: Zesty Mustard Barbecue Sauce, Sugar & Spice Seasoning Rub and Bourbon Peach Glaze can all be made ahead of time.
PREHEAT SMOKER: Fire it up and set to 225 degrees.
SEASON: Use a fabulous mustard binder and then season a picnic ham heavily with the perfect sugar and spice seasonings.
SMOKE: Place your seasoned ham on the smoker and let it smoke for 6-8 hours.
GLAZE: A sweet and savory Bourbon Peach Glaze is finger-licking goodness! (Hint - make extra!)
DOUBLE SMOKE: We're going to smoke the ham twice for incredible flavor and tender texture!
REST: This helps retain moisture and flavor, and makes the ham easier to shred!
SHRED & ENJOY!

WHAT ARE THE BEST WOOD PELLETS TO USE FOR SMOKED HAM?

I like to use fruit woods (like cherry or apple) for flavorful smoked ham. Hickory works well too - there really aren't any wrong answers here, so use what you have handy and what's in your pellet box already!

MORE TIPS FOR THE BEST RESULTS:

INVEST IN A GOOD MEAT THERMOMETER! To have control over how meat is cooking on your smoker, always use a digital or instant-read thermometer to keep an eye on the internal temperature of the meat. Be sure to insert the probe into the thickest part of the meat, opposite the bone and avoiding the fat cap. If the probe is too close to the bone, it will read hotter and can throw off your cooking time. I use and recommend ThermoWorks ONE and ThermoWorks Pop, or if your smoker has an internal digital thermometer probe, even better!

WHAT IS THE SECRET FOR THE BEST SMOKED HAM?

Like most smoked meats, low and slow is always the way to go! Scoring the ham and smearing with a spicy mustard binder before sprinkling with just the right seasoning is the secret to keeping ham moist and flavorful while it smokes. I also like to add a small amount of ginger ale or apple cider to the bottom of my smoking pan to pull any saltiness out of ham and create flavorful moisture. It's a win-win every time!

WHAT MAKES THE BEST SEASONING FOR PULLED HAM?

Sugar and spice, and everything nice! Because cured ham is naturally salty, there's no need to add typical barbecue rubs or seasoning. But sprinkle liberally with a Sugar & Spice Seasoning Rub with brown sugar, onion, garlic, black pepper, cinnamon, ginger, mustard, cardamom and cayenne? Now we're talking magic!

IN A HURRY FOR EASY SMOKED PULLED HAM?

If you're in a crunch for time, I heartily recommend the Double Smoked Ham Kit from my friend Susie Bulloch at Hey Grill Hey, my favorite smoker extraordinaire! The kit contains Zesty Gold BBQ Sauce, Sugar & Spice Seasoning, and a Spiced Citrus Ham Glaze, that cook up the best, finger-licking good pulled pork when you're in a hurry!

Smoked Pulled Ham with Bourbon Peach Glaze

WHAT MAKES THE BEST GLAZE FOR SMOKED PULLED HAM?

It's all about the perfect balance of sweet and savory! Brown sugar, peach preserves and maple syrup add just the right amount of sweetness, cinnamon, ginger, nutmeg, cloves and orange zest add a unique flavor profile. Bourbon, of course, is just always right!

GLAZE VARIATIONS FOR SMOKED HAM:

Smoked Pulled Ham with Bourbon Peach Glaze

WHAT SHOULD I SERVE WITH SMOKED PULLED HAM?

Smoked Pulled Ham with Bourbon Peach Glaze

SMOKED PULLED HAM with BOURBON PEACH GLAZE

With a burst of smoky flavor and all the right spices, Traeger Smoked Pulled Ham with Bourbon Peach Glaze is a new classic and easy recipe that rivals the best restaurant-quality meal. Smoking the ham twice, low and slow makes for wonderfully seasoned, tender and juicy pulled ham that is absolutely perfect every time!

Smoked Pulled Ham with Bourbon Peach Glaze is a favorite at our house all year around, and a new crowd favorite for special family celebrations and backyard barbecues. Perfect served alongside ham dinner sides, southern barbecue sides, or piled high on fresh buns, this is ham perfection!

Smoked Pulled Ham with Bourbon Peach Glaze

INGREDIENTS:
1 8-10 lb. bone-in picnic ham (not spiral sliced)
½ cup Zesty Mustard Sauce
1 cup Sugar & Spice Seasoning Rub
1 cup Bourbon Peach Glaze
1 cup ginger ale or apple cider

ZESTY MUSTARD BARBECUE SAUCE:
1 cup yellow mustard
1/3 cup honey
¼ cup spicy honey mustard
¼ cup apple cider vinegar
2 Tablespoons ketchup
2 Tablespoons brown sugar (light or dark)
1 Tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper

SUGAR & SPICE SEASONING RUB:
¼ cup dark brown sugar
2 teaspoons cracked black pepper
2 teaspoons garlic powder
2 teaspoon onion powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground mustard
½ teaspoon ground cardamom
½ teaspoon cayenne pepper (add more for an extra flavor kick)

BOURBON PEACH GLAZE:
1 cup (213g) brown sugar (light or dark)
1 cup peach preserves
¼ cup pure maple syrup (not pancake syrup!) or orange juice
2 Tablespoons bourbon
1 Tablespoon orange zest
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves

SERVE WITH:
Additional Bourbon Peach Glaze, Zesty Mustard Barbecue Sauce or Spicy Honey Mustard

HOW I MAKE THIS:

PREPARE ZESTY MUSTARD BARBECUE SAUCE: In a medium heavy saucepan, combine all sauce ingredients until blended. Heat over medium heat until it begins to simmer, stirring occasionally. Reduce heat to low and continue to simmer for 15 minutes. Cool to room temperature, storing in an airtight container in the refrigerator if not using right away.
PREPARE SUGAR & SPICE SEASONING RUB: In a small bowl, whisk together all rub ingredients until evenly blended. You can use a fork or the back of a spoon to break up any large brown sugar chunks. Store Sugar & Spice Seasoning Rub in an airtight container for up to a month.
PREPARE HAM: Remove ham from packaging and cut off outer skin and any excess fat. Place the ham meat-side down on a large smoker-safe pan with 2-inch sides (aluminum foil pans work great). Try to use a pan that is as close to the size of your ham as possible – you don’t want a braising pan with too much excess space. Using a sharp knife, cut score marks across the entire surface of the ham diagonally about 1 -inch apart and ½-inch deep, and then in the opposite direction to create a diamond-cut pattern.
SLATHER: Slather the entire exterior of the ham with Zesty Mustard Barbecue Sauce, rubbing it on evenly with one hand over the entire ham. The sauce will act as a “binder” for the seasoning rub being added next, and creates the best bark on your ham.
SEASON HAM: Sprinkle the entire ham generously with Sugar & Spice Seasoning Rub.
PREPARE SMOKER: Fire up your pellet grill and preheat smoker to 225 degrees using your favorite hardwood pellets. A mixture of hickory, along with a fruit wood (apple or cherry) are perfect for this recipe – both are mild enough to compliment the ham without overwhelming you with smoke.
SMOKE HAM: For the initial smoke, set the pan with the seasoned ham onto the smoker grill. Close the lid and smoke for 6 to 8 hours, or until it reaches an internal temperature of 165 degrees. Make sure to check your pellets every hour or so to make sure they don't tunnel.
PREPARE BOURBON PEACH GLAZE: In a medium saucepan, combine the glaze ingredients. Cook over medium-high heat until the glaze just starts to boil, whisking constantly. Reduce heat to low and simmer for 10 minutes; remove from heat and set aside to cool slightly.
GLAZE HAM: Once your ham reaches 165 degrees, pour the ginger ale (or apple cider) in the bottom of the pan. Drizzle half of the Bourbon Peach Glaze evenly over the top of the ham. Cover the pan tightly with foil. This helps retain flavor and moisture as the ham continues to cook. Return the wrapped ham to the smoker, place in the middle of the grill and continue smoking!
FINAL SMOKING: Increase the heat of your smoker to 300 degrees. Close lid and continue smoking until the ham reaches an internal temperature of 201-205 degrees and the thermometer slides into the meat like softened butter. Similar to brisket, if there’s tough resistance anywhere it probably isn’t done yet, and you want it tender so that it will shred easily. If you like a little more texture to your pulled pork, you pull it off at 201 degrees, but for truly tender pulled ham, try to be patient until it hits 205 degrees. The entire cooking process from initial smoke thru final smoking can take anywhere from 10-12 hours, depending on the consistency of heat in your smoker and the size of your ham.
WRAP AND REST THE MEAT: Once you’ve finished smoking, it’s time to let the ham rest. DON’T SKIP THIS STEP, as it allows the cooking process to carry over, the meat to come down slightly in temperature, helps retain moisture and flavor, and makes the meat easier to shred. Remove the ham from the smoker, and wrap the entire ham & pan in foil. Cover and wrap in several old towels and place in an insulated cooler. Allow to rest for at least 2 hours before shredding, but you can rest smoked ham for up to 4 hours. This is the perfect time to cook any side dishes you’ll be serving!
SHREDDING: After allowing for a resting period, you can begin shredding the ham. Unwrap the ham and remove the bone – it will slide out easy! Using gloved hands or a set of meat shredder claws, begin to shred apart the meat, leaving some larger chunks as well as thinner pieces. Discard any gristle or big pieces of remaining fat. Place shredded ham in a pan, pour any remaining juices from the braising pan over the shredded ham before serving.
SERVE & ENJOY! No need to get fancy – Smoked Pulled Ham is delicious all by itself! Serve warm with additional Bourbon Peach Glaze or other barbecue sauce on the side! If you’ll be serving these at a dinner, barbecue or picnic that will last for more than a few hours, you can transfer the Smoked Pulled Ham into a crock pot or slow cooker to keep warm for hours.
FOR SMOKED PULLED HAM SANDWICHES: Pile the pulled ham on a hearty bakery bun or Hawaiian sweet roll, top with slices of Swiss cheese and drizzle with your favorite barbecue sauce. You can top with shredded lettuce and pickled red onion slices for a fabulous flavor combo!
LEFTOVERS: Refrigerate any leftover pulled ham in a vacuum sealed bag or freezer Ziploc bag (pressing all the air out) for up to 3-5 days. Frozen pulled ham will last for up to 2 months in a freezer. Write the name and date on your freezer bags so you can keep track.
Reheat pulled ham by bringing a pot of water to a low boil. Turn the stove to low and place the sealed bag of pulled ham in the water, which will heat the meat up while reserving all of the delicious seasoned juices it cooked in.

YIELD: 16-20 servings (allow ½ pound of uncooked meat for each person)

RECIPE NOTES:

Cook times will vary based on the size of the picnic ham that you use. The entire cooking process from initial smoke thru final smoking can take anywhere from 10-12 hours (or even longer), depending on the consistency of heat in your smoker and the size of your ham. Resting time is in addition to the cook time!
Bourbon Peach Glaze is also fabulous on salmon, ribs, pork chops, pulled pork and brisket – and takes smoked hamburgers to a whole new level of deliciousness!
If you like a little kick to your barbecued meats, increase the cayenne pepper in the rub or add a pinch to the glaze to your favorite level of HOT and spicy!
Serve with your favorite barbecue sauces on the side – you may find you don’t even need them, as this is the juiciest and most tender Smoked Pulled Ham ever!

Original recipe published April 2023.

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