Slow-Roasted Ham With Apricot Barbecue Glaze

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.