Go Back
shredded ham

Shredded Ham Recipe

Martin Earl
Adapted from Grillin WIth Dad and Chiles and Smoke
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course dinner, Main Course
Cuisine American

Equipment

Thermapen ONE
Thermapen ONE
RFX MEAT Wireless probe
RFX GATEWAY
RFX GATEWAY Wireless receiver

Ingredients
  

  • 1 5-6 lb Bone-in ham (this must be a whole-muscle ham. Cooked, reshaped hams will not work)
  • 2 Tbsp Yellow mustard
  • 2–4 Tbsp BBQ rub of your choice

Instructions
 

  • Preheat your BBQ smoker to 250°F (121°C). Use RFX GATEWAY's air probe to monitor the pit temp as you cook.
  • Score your ham all over to create more surface area for seasoning to adhere and smoke to enter. Rub the ham with the yellow mustard to create a thin coat.
  • Season the ham all over with BBQ rub, including on the flat, meaty side.
  • Insert RFX MEAT at least to its minimum immersion line and set the high-temp alarm in your app to 160°F (71°C). Place the ham in the smoker, flat side down, and cook until the alarm sounds.
  • When the alarm sounds, place the ham in a foil pan and wrap it in foil to crutch it through the stall, then re-insert your RFX MEAT probe through the foil, back into the meat, but with the antenna portion exposed. Reset your high-temp alarm to 200°F (93°C) and continue to cook.
  • When the alarm sounds, verify temp and tenderness with Thermapen ONE, then remove the ham from the smoker.
  • Shred the ham and get to feasting!
Keyword BBQ, ham, smoked ham
Tried this recipe?Let us know how it was!