For the second year in a row I made a smoked pulled ham for Thanksgiving. It was outstanding and worth trying for the holidays.
Super easy. Pick up a non spiral slced bone in ham at the grocery. Score and rub ham with mustard as binder and coat in your favorite sweet BBQ rub. Smoke at 250 until you reach an internal temp of 165 degrees then pour a glaze of 1 cup apricot preserves and 1 cup of your favorite BBQ sauce over the ham, cover in foil rase tem to 350 degrees untiil you reach an internal temp of 205 degrees. Rest ham covered for 30 min then shred and chop like pulled pork. Reduce glaze and juices from pan in a sauce pan to desired consistency and thicken with corn starch slurry if needed and pour over the shredded ham.
Do your family a favor and try this!
