Smoked Pulled Ham

• 1 ham shank, bone-in (about 7–10 lb) *see recipe for smaller hams
• 1/4 cup yellow mustard
• Smoked Ham Rub (recipe below)
• 1 /2 cup beer, pineapple juice, or apple juice

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon granulated garlic
• 1 tablespoon coarse ground black pepper
• 1 tablespoon ancho chile powder
• 1/2 tablespoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

1. Prep the ham. Mix the rub ingredients together. Remove the ham from the packaging and pat it dry with paper towels. Apply the yellow mustard and rub it over the entire surface of the ham, skipping the flat cut side. Sprinkle the seasoning generously over the mustard-covered surface.
2. Overnight (Low and Slow) Warm up the smoker to 180-200°F. Place the ham in the smoker, cut side facing down, and allow it to cook for about 8-10 hours or until it reaches 165-170°F.
3. Smaller Hams (Warmer and Faster) Warm up the smoker to 250°F. Place the ham in the smoker, cut side facing down, and allow it to cook for about 2-4 hours or until it reaches 165-170°F.
4. Wrap the smoked ham. Remove the ham from the smoker and place it in a foil pan. Add the liquid to the bottom of the pan, and double-wrap the ham with heavy-duty aluminum foil.
5. Smoke the ham until probe tender. Turn up the heat on the smoker to 300°F and place the wrapped foil pan back into the smoker. Cook for another 2-4 hours until it is probe tender, roughly 200-208°F.
6. Rest and shred the ham. Once verified that the ham is ready, remove the foil pan from the smoker and place it on the counter, still wrapped. Allow the ham to rest for at least 30-60 minutes before shredding.

Note