Smoked Pulled Ham with Reeci’s Apple of My Eye + Ribnoxious Rub

A Sweet, Smoky, Pull-Apart Thanksgiving Upgrade

If you’ve only ever served ham sliced, get ready to change the game. Smoked pulled ham turns a whole picnic ham into tender, juicy, shreddable perfection — the best parts of pulled pork, but with that deep, salty ham flavor. It’s rich, comforting, and unbelievably versatile.

This version keeps things simple but bold.
We coat the ham in 2 Gringos Chupacabra® Ribnoxious Rub, smoke it low and slow, and finish it with a thick, glossy glaze made from Reeci’s Apple of My Eye BBQ Sauce. The apple sweetness balances the salty richness of the pork and creates a beautiful, sticky bark.

Want a little heat? You can blend Bella’s Blaze with Reeci’s for the perfect sweet-heat glaze.

⭐ Why You’ll Love This Recipe

• Reeci’s creates a perfect, apple-sweet glaze all on its own

• Ribnoxious builds a flavorful crust that stands up to long smoke

• No sugary jams or frills — simple, bold ingredients

• Pull-apart texture perfect for sliders, holiday grazing tables, or hearty plates

• A sure-fire Thanksgiving showstopper

🍖 Ingredients

Ham

• 1 whole picnic ham, bone-in (8–10 pounds), not sliced or spiral-cut

• 1 tablespoon olive oil

• 2–3 tablespoons 2 Gringos Chupacabra® Ribnoxious Rub

Glaze

Choose one:

Sweet Version:

• 1–1.5 cups Reeci’s Apple of My Eye BBQ Sauce

Sweet Heat Version:

• ½ cup Reeci’s Apple of My Eye BBQ Sauce

• ½ cup Bella’s Blaze BBQ Sauce
  (This blend keeps the apple-forward sweetness but adds a warming kick.)

Braising Liquid

• 1 cup water

🔥 How to Make Smoked Pulled Ham

1. Set up your smoker

Preheat to 225°F with your preferred wood. Apple, cherry, pecan, or a blend all complement ham beautifully.

2. Prep the ham

Score the outside of the ham in a diamond pattern.
Drizzle with olive oil.
Season generously with Ribnoxious, pressing it into the scoring for deeper flavor.

3. Smoke low + slow

Transfer the ham to the smoker and let it go for 6–7 hours, or until the internal temperature reaches 165°F.

4. Glaze + braise

Move the ham into a disposable foil pan.

Pour your glaze over the top, making sure it settles into all the score marks.

Glaze options:

• 100% Reeci’s Apple of My Eye for a sweet, apple-forward finish

• ½ Reeci’s + ½ Bella’s Blaze for a sweet heat option

Add 1 cup of water to the bottom of the pan.
Cover tightly with foil.

5. Finish the cook

Increase your smoker (or oven) temperature to 300°F.
Continue cooking until the ham reaches 200–205°F and the probe slides in with no resistance.
Tenderness matters more than the number.

6. Rest + Pull (Chef Trick!)

Once the ham is done, don’t rush the shred.

Here’s the move pitmasters use:

🔥 The Cooler Hold

Place the ham — still wrapped tightly in foil or still in the pan — into a clean, empty cooler.
Pack towels around it.

Let it rest for 2–4 hours.

This extended rest keeps the ham hot and lets the connective tissue finish breaking down, resulting in unbelievably juicy, tender pulled ham.

After resting, shred the ham, remove the bone and any cartilage, and pour the braising juices over the meat.

🍽️ Serving Ideas

• Sweet Hawaiian roll sliders

• Thanksgiving sandwich bowls

• Loaded mashed potatoes

• Breakfast skillets

• Pulled ham mac & cheese

🔥 Variation: Sweet Heat Glaze (Bella’s Blaze + Reeci’s)

If you want a little fire without overpowering the pork, use:

• ½ Reeci’s Apple of My Eye

• ½ Bella’s Blaze

This keeps the apple sweetness while adding a warm, lingering heat that pairs beautifully with smoky pork.

🛒 Grab Your Ingredients

Everything you need is available at www.doxieguybbq.com:

• Reeci’s Apple of My Eye BBQ Sauce

• Bella’s Blaze (for the sweet-heat version)

• 2 Gringos Chupacabra® Ribnoxious Rub

➡️ Order by FRIDAY to get it in time for Thanksgiving!