Rusty94582
New member
- Joined
- Nov 24, 2024
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- Location
- San Ramon, California
- Grill
- Ironwood 650
For Thanksgiving I decided to do a pulled ham. I only just found out about this, but it's not new. However, it was a huge hit and so easy I thought I'd share.
Start with a smoked ham bone-in BUT not spiraled cut. Set Traeger at 190 degrees. Put a mild hot sauce on for binder, and some sweet rub (minimal salt). Cook until internal temp gets to 150-160 (took me about 12 hours over night for 11lb ham). And at that temp the Traeger didn't use many pellets so no need to worry about running out.
Once at 150 I wrapped with tinfoil (2 sheets, heavy duty), with 12 ounces of pineapple juice and BBQ sauce (or more hot sauce, your choice). Turn Traeger up to 300 degrees and cook until internal is 205-210.
I then took off, put some more BBQ sauce on the ham and threw into a cooler with towels for 30 minutes. After it rested, I took it out and it pulled apart just like pulled pork but tasted like ham. Great for sliders, added to eggs and a quesadilla. Still have more in freezer, so who knows what's next...
Start with a smoked ham bone-in BUT not spiraled cut. Set Traeger at 190 degrees. Put a mild hot sauce on for binder, and some sweet rub (minimal salt). Cook until internal temp gets to 150-160 (took me about 12 hours over night for 11lb ham). And at that temp the Traeger didn't use many pellets so no need to worry about running out.
Once at 150 I wrapped with tinfoil (2 sheets, heavy duty), with 12 ounces of pineapple juice and BBQ sauce (or more hot sauce, your choice). Turn Traeger up to 300 degrees and cook until internal is 205-210.
I then took off, put some more BBQ sauce on the ham and threw into a cooler with towels for 30 minutes. After it rested, I took it out and it pulled apart just like pulled pork but tasted like ham. Great for sliders, added to eggs and a quesadilla. Still have more in freezer, so who knows what's next...
