This pulled ham has been our go to for holiday leftovers and weekend gatherings for years. I first developed this approach when I wanted the slow roasted comfort of pulled pork but with the familiar smoky flavor of a holiday ham. The result is a tender, juicy pulled meat that carries a glossy, sweet and savory glaze and a gentle kiss of smoke. I discovered this method on a rainy afternoon while searching my pantry for a quick glaze and found that a simple mix of brown sugar and Dijon lifted the ham like magic while the low oven coaxed the connective tissue into melting softness. The texture is what makes this dish special. The meat breaks apart into threads that are moist and silky because it cooks low and covered in a little juice. The scored exterior carries pockets of caramelized sugar and mustard that give you bite after bite of contrast. Family and friends always ask for seconds and then take the recipe home. This version is intentionally simple so home cooks can keep a few pantry staples on hand and still deliver a memorable main.

Ingredients

• Orange juice or pineapple juice 1/2 cup Use fresh squeezed if possible for bright acid and fruit aromatics. Canned or bottled is fine and adds sweetness that pairs with brown sugar.
• Whole bone in smoked ham 6 to 8 pounds Choose a quality fully cooked smoked ham labeled for roasting. A bone in ham gives more flavor and the bone helps retain moisture.
• Brown sugar packed 1/2 cup Light or dark both work. Dark will provide deeper molasses notes that caramelize beautifully on the exterior.
• Dijon mustard 1/4 cup Dijon provides tang and a little heat that counters the sugar. Avoid grainy mustard for the smoothest glaze.
• Apple cider vinegar 2 tablespoons Adds a bright acidic balance and helps cut through the richness of the ham.
• Smoked paprika 1 teaspoon Reinforces the ham smoke and adds color without heat.
• Garlic powder 1 teaspoon For savory depth. Fresh garlic can be used but powdered disperses more evenly in the glaze.
• Onion powder 1 teaspoon Builds umami and rounds out the aromatics.
• Ground ginger 1/2 teaspoon A small warm note that complements the fruit juice and sugar.

Instructions

Preheat and prepare the roasting pan Heat the oven to 275 F. Line a large roasting pan with heavy duty foil or parchment to make cleanup easier. Pour 1/2 cup of orange or pineapple juice into the bottom of the pan to create steam and a shallow bath that will keep the surface of the ham moist during the long roast. Trim and score the ham If the ham has a plastic disk over the bone end remove it. Use a sharp chef knife to score diagonal lines about one eighth inch deep across the fat cap. Scoring helps the glaze penetrate and creates more surface area for caramelization. Place the ham with the flat side down in the pan. Mix and apply the glaze In a small bowl combine 1/2 cup packed brown sugar, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon ground ginger. Rub this mixture evenly over the ham making sure the glaze covers the scored fat and the sides. The combination of sugar and mustard will form a lacquer as it bakes. Roast covered Tightly cover the pan with foil and bake for four hours without opening the oven. The covered environment traps steam that breaks down connective tissue and keeps meat moist. Resist the urge to peek which causes heat loss and extends cooking time. Finish uncovered for caramelization Carefully remove the foil and continue baking uncovered for an additional one to two hours. The exact time depends on ham size and oven variations. Roast until an instant read thermometer inserted into the thickest part reads 205 F and the meat feels very tender when poked with a fork. This higher internal temperature is what allows easy shredding. Rest then shred Remove from the oven and let rest twenty minutes. The rest time allows the juices to redistribute. Use two forks to shred the meat, working around the bone. Discard the bone and any large pieces of excess fat. Reserve the pan drippings. Finish with pan drippings and serve Separate any fat from the drippings using a fat separator or spoon. Toss the shredded ham with the defatted pan juices to coat and concentrate flavor. Serve warm on rolls, with sides, or as part of a composed plate.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to four days. For longer storage freeze portions in freezer safe bags or containers for up to three months. To reheat gently warm in a covered pan over low heat with a splash of water or reserved pan drippings to keep the meat moist. Avoid reheating at high heat which can dry the threads. Thaw frozen portions overnight in the refrigerator before reheating.

Ingredient Substitutions

If you prefer a tangier profile swap apple cider vinegar for plain white vinegar at equal measure. Brown sugar can be reduced by a quarter cup for less sweetness and a tablespoon of molasses added if you want more depth. For a citrus twist use pineapple juice rather than orange juice to introduce tropical brightness. If using a spiral sliced ham remove the excess glazing paper and press the glaze into the slices rather than scoring.

Serving Suggestions

Serve on soft rolls with a crisp coleslaw and pickles for a classic pulled ham sandwich. For a lighter option top mixed greens with warm pulled ham, toasted nuts and a mustard vinaigrette. It also pairs well with roasted sweet potatoes and green beans for a holiday plate. Garnish with chopped chives or fresh parsley for color and brightness.

Cultural Background

Pulled meats are a hallmark of slow cooking traditions where low heat breaks down collagen into gelatin giving a tender texture. This pulled ham approach borrows the shredding technique found in barbecue cultures and applies it to smoked ham which is common in European and American holiday tables. The use of a sweet glaze over smoked meat is a classic pairing that balances salt and smoke with sugar and acid.

Seasonal Adaptations

In summer serve the pulled ham with mango salsa and grilled corn for a bright menu. During winter add warm spices such as a quarter teaspoon of ground cinnamon or clove to the glaze for depth. For spring lighten the dish with a citrus herb salsa using parsley and mint and thinly sliced radish for crunch.

Meal Prep Tips

Pull the ham and store in shallow containers to cool quickly. Pack sandwiches or plates for weekday lunches by portioning two to three ounces of pulled ham per meal. Reheat gently and add a splash of reserved drippings to refresh the texture. Label frozen portions with the date and use within three months for best quality.

This pulled ham has become a reliable, crowd pleasing staple in our house. It is forgiving, simple to assemble, and yields impressive results. Try it for your next gathering and then make small adjustments to the glaze to make it your own.