Α delicious and easy way to make Pulled Ham, with a smoked Pineapple twist. The smoky pineapple rub and juicy finish make it perfect for any gathering, at any time of the year.
Begin by preheating your smoker to 275°F (135°C). Place the ham, bone side down on a cutting board. Using a sharp knife, carefully score the surface of the ham in a diamond pattern, making cuts about 1 inch (2.5 cm) apart and 1/2 inch (1.3 cm) deep. This will help the flavors penetrate the meat. Drizzle the ham with olive oil, and use your hands to spread it evenly over the entire surface.
Generously apply the Pineapple Habanero rub to the ham. Make sure to coat it well, pressing the rub into the score marks. This will give the ham a flavorful crust as it smokes.
Place the ham on the smoker rack or grill grate, meat side up. Close the lid and smoke the ham until it reaches an internal temperature of 165°F (74°C). This process should take about 6 to 7 hours, but always check using a meat probe in the thickest part of the meat.
While the ham cooks, lay out a large sheet of aluminum foil to wrap it once it's done smoking. When the ham reaches 165°F (74°C), carefully transfer it to the foil. Pour 1 cup of distilled water over the ham, then wrap it tightly, taking care not to tear the foil.
Place the wrapped ham back on the heat, and continue cooking until the internal temperature reaches 202- 206°F (94- 97°C). Once it’s done, remove the ham from the smoker. Save the juices for later, and let the ham rest on a cutting board for at least 30 minutes.
After resting, shred the ham using two forks. It's still going to be hot on the inside, so don't burn your hands! The meat should pull apart easily, revealing a flavorful, smoky interior. If you like, you can toss the shredded ham with the Kosmos Q Pineapple Heat BBQ Glaze for an extra burst of sweetness and heat.
Serve the pulled ham on its own or pile it high on Hawaiian slider or hamburger buns. The juicy, tender meat combined with the smoky pineapple flavor will make this a hit at any gathering.
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