PULLED HAM

 

8 to 10 lb bone in ham, NOT PRE-SLICED

BBQ rub

2 cups apple juice

glaze:

1/2 cup maple syrup

2 tablespoons dijon mustard

2 tablespoons apple cider vinegar

1 teaspoon BBQ rub

smoke ham at 225º until internal temperature is 190º (approximately 6-8 hours)

spritz with apple juice every hour

while ham is smoking, combine all glaze ingredients in a small sauce pot and cook over medium heat on the stove until thickened

during the last hour of smoking, brush the ham with glaze every 15 minutes

once ham reaches 190º remove from smoker and allow to rest for 30 minutes before shredding