Smoked Pulled Ham

Ingredients

• 1 Bone-in Ham Shank un-cut. Mine are usually about 9lbs
• 2 tablespoons mustard or neutral oil
• Dry Rub:
• 2 ½ tablespoons brown sugar
• ¼ teaspoon ground red pepper
• ¾ teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon allspice
• ¼ teaspoon cloves
• Glaze:
• ¾ cup brown sugar
• ¾ teaspoon ground cloves
• grated zest of one medium orange
• 3 tablespoons fresh orange juice
• 1 ½ tablespoons dijon mustard
• 1 ½ tablespoons apple cider vinegar

Method

1. Rinse the ham with cool water and pat dry. Score it in a criss-cross pattern about 1/4 inch deep on all sides.
2. Coat the ham in a thin layer of mustard, then mix the dry rub and coat thoroughly on all sides.
3. Preheat the smoker to 225°F and put the ham in.
4. Spritz the ham with apple juice from a spray bottle every 2-3 hours.
5. Smoke until the internal temperature reaches 155-165°F (about 6 hours for a 9 lb shank).
6. While it smokes, whisk the glaze ingredients together. Reserve 2 tablespoons and set the rest aside.
7. Transfer the ham to a roasting pan and add apple juice about 1/2 inch up the sides. Brush the ham with glaze and cover tightly with foil.
8. Roast at 350°F (oven or smoker) until the internal temperature reaches 200-205°F, about 3 more hours — a thermometer should slide in and out easily.
9. Rest 20-30 minutes. Move to a cutting board, pull the meat from the bone, discarding fat and bone.
10. Mix the reserved glaze with 1-2 tablespoons of the pan juice and drizzle over the shredded ham.