This slow-roasted ham is glazed with a sweet-and-smoky apricot barbecue sauce and roasted until so tender it shreds easily for sandwiches. The combination of grainy mustard, liquid smoke, and apricot preserves creates a deeply caramelized crust with balanced sweet and savory flavors.
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Preheat your oven to 275°F (135°C).
In a small bowl, make a binder by mixing the grainy mustard and liquid smoke.
Rub the binder all over the surface of the ham.
Generously season the entire ham with the sweet barbecue rub, pressing it into the binder.
Place the seasoned ham in a large disposable aluminum pan.
Pour 6 ounces of cola into the bottom of the pan, around the ham.
Cover the pan tightly with aluminum foil and bake for about 2 hours.
While the ham is baking, prepare the glaze by combining the barbecue sauce and apricot preserves in a bowl. Mix well.
After 2 hours, carefully remove the ham from the oven and uncover it. Spoon the glaze all over the ham.
Increase the oven temperature to 300°F (150°C). Re-cover the pan with foil.
Return the ham to the oven and continue to cook for several more hours, until the internal temperature reaches 205°F (96°C) and the meat is fall-apart tender.
Remove the ham from the oven. Let it rest for a few minutes, then shred the meat using two forks or gloved hands, discarding any excess fat. Mix the shredded ham with the juices in the pan.
Serve the pulled ham on buns, topped with pickles and pickled red onions if desired.
Cool and shred ham, then refrigerate in an airtight container for up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth in a skillet or use cold in sandwiches.
roasting pan with lid or heavy foil cover · meat thermometer · sharp knife for scoring
Yes. Place the ham cut-side down in a large slow cooker, apply the rub, add the cola and apricot mixture, and cook on low for 6–8 hours until shredding-tender. Check at 6 hours to avoid drying it out.
The ham is done when it's fall-apart tender and a fork easily shreds the meat. The internal temperature should reach 140°F (fully cooked ham only needs warming through).
Yes. Peach or pineapple preserves work well, or swap for 1/2 cup honey mixed with 2 tbsp Dijon mustard for a less fruity glaze.
Cool completely, shred, and refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or broth, or use cold in sandwiches.
Yes. Reduce all ingredients proportionally for a 4–5 lb ham and check doneness after 3–4 hours of slow roasting. Cooking time will be shorter.
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