Smoked Pulled Ham with Brown Sugar Glaze

Name: Smoked Pulled Ham with Brown Sugar Glaze
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 9.25 lb bone-in ham shank; 1/4 cup sweet BBQ rub; 1/2 cup butter, melted; 1 cup packed brown sugar; 1 cup cherry preserves; 1 cup orange juice; 1/4 cup bourbon; 1 orange, zested and juiced

This smoked pulled ham is seasoned with BBQ rub, slow-smoked for hours, and basted with a sweet and tangy brown sugar-bourbon-cherry glaze until fall-apart tender and deeply juicy.

🌍American 🏷️Smoked ham 🏷️Pulled ham 🏷️Glazed ham 🏷️Ham Pork

🏷️

🏷️Bbq

-0:00

jenksbbqonTikTok

Total

5h 10m

Servings

12

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by jenksbbq

-0:00

jenksbbqonTikTok

Ingredients

9.25 lb bone-in ham shank
1/4 cup sweet BBQ rub
1/2 cup butter, melted
1 cup packed brown sugar
1 cup cherry preserves
1 cup orange juice
1/4 cup bourbon
1 orange, zested and juiced

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Instructions

1
Season the bone-in ham shank generously on all sides with your favorite sweet BBQ rub.
2
Insert a meat probe into the thickest part of the ham, avoiding the bone.
3
Place the ham on a smoker preheated to 250°F and cook for about 3 hours.
4
About 30 minutes before the initial 3-hour smoke is complete, prepare the glaze. In a cast iron skillet, combine the melted butter, packed brown sugar, cherry preserves, orange juice, bourbon, orange zest, and the juice from the orange.
5
Place the skillet on the smoker to warm through and whisk until all ingredients are well combined and the sugar has dissolved.
6
After 3 hours, place the ham into a large pan. Begin glazing the ham by spooning the warm glaze over the top.
7
Continue to cook the ham, glazing it every 30 minutes, until it is pull-apart tender. This will be at an internal temperature of around 200-202°F.
8
Once the ham is tender, remove it from the smoker. Let it rest briefly before pulling the meat apart to serve.

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Tips & Notes

Pro tips

Apply the glaze in the final 45–60 minutes of smoking to prevent the sugar from burning; baste every 15 minutes for a glossy, caramelized exterior.
Use a meat thermometer to verify 160°F internal temperature at the thickest part away from bone; don't rely on time alone, as smoker temperature fluctuates.
Let the ham rest 10–15 minutes after smoking before pulling or slicing; this allows juices to redistribute and keeps meat tender.
Toast the orange zest lightly before adding to the glaze to intensify citrus flavor and reduce bitterness.

Substitutions

Cherry preserves → apricot or peach preserves (swap 1:1; flavor will be slightly brighter)
Bourbon → apple juice or cider vinegar (use 1/4 cup; omit alcohol but retain acidity and sweetness)
Sweet BBQ rub → equal parts brown sugar, paprika, garlic powder, and black pepper (mimics rub profile)

Storage & make-ahead

Refrigerate cooled, sliced ham in an airtight container for up to 4 days; reheat gently in a 300°F oven with a little glaze.

Equipment

smoker · meat thermometer · basting brush

Common Questions

How long does it take to smoke a ham shank?

Smoking time varies by smoker temperature and ham size, but a 9.25 lb bone-in ham shank typically requires 4–6 hours at 225–250°F, or until the internal temperature reaches 160°F.

Can I use a boneless ham instead of bone-in?

Yes, but reduce smoking time by 1–2 hours. Bone-in ham adds flavor and helps retain moisture; boneless ham cooks faster but may dry out if overcooked.

What does the bourbon do in the glaze?

Bourbon adds depth and a subtle smoky-sweet character that balances the brown sugar and cherry preserves, while the alcohol burns off during basting.

Can I make this ham in the oven instead of a smoker?

Yes. Cover the rubbed ham loosely with foil and bake at 325°F for 15–18 minutes per pound, basting with the glaze in the last 45 minutes. The result will lack smoke flavor but remain tender and glazed.