Smoked Pulled Picnic Ham
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This Smoked Pulled Picnic Ham is made with a trimmed pork shoulder, slow-cooked until tender, then finished with a peach jam glaze for a balance of sweet, savory, and smoky flavors. It takes several hours to cook, but the prep is minimal and the smoker does most of the work. Once it hits the right internal temperature, the meat shreds easily and stays juicy thanks to the pineapple juice and low, steady heat.
It’s a great option for feeding a crowd and works well in sandwiches, tacos, or as a main dish with sides. You can cook it in a smoker, oven, or slow cooker depending on what you have. The glaze comes together right in the pot at the end, which keeps cleanup simple and the flavor concentrated.
Why You’ll Love Smoked Pulled Picnic Ham
- Low Effort, Big Flavor: The dry rub and slow cook do the heavy lifting with minimal hands-on time.
- Multiple Cooking Methods: Can be made in a smoker, oven, or slow cooker with consistently good results.
- Peach Glaze Finish: Stirring in jam at the end adds sweetness and creates a rich, sticky glaze.
- Perfect for Leftovers: Freezes well and stays moist, making it ideal for batch cooking.
- Great for Groups: One ham serves a crowd and works for sandwiches, tacos, or plated dinners.
Ingredients Needed To Make Smoked Pulled Picnic Ham
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Raw picnic ham (pork shoulder)
- Coconut sugar or brown sugar
- Kosher salt
- Black pepper
- Paprika
- Onion powder
- Garlic powder
- Ground cloves
- Ground cinnamon
- Pineapple juice
- Peach jam or preserves
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Smoked Pulled Picnic Ham
- Mix the dry rub ingredients in a bowl.
- Trim the pork shoulder and rub it all over with the seasoning.
- Place it in a roasting pan or Dutch oven, pour in the juice, and cover.
- Cook in a smoker, oven, or slow cooker until the pork is tender and easy to shred.
- Remove the bone, shred the meat, and stir in the peach jam.
- Serve warm with sides, on buns, or in tacos.
Commonly Asked Questions
What is a picnic ham?
A picnic ham is a cut from the lower part of the pork shoulder. It’s not cured like a traditional ham, which makes it ideal for slow cooking and shredding.
Can I make this without a smoker?
Yes. The pork can be cooked in the oven or a slow cooker. You’ll still get great flavor, especially with the peach glaze added at the end.
How do I know when the pork is done?
It’s ready when the internal temperature reaches around 205°F and the meat shreds easily with a fork. A meat thermometer is the most reliable way to check.
What kind of peach jam should I use?
Any good-quality peach jam or preserves will work. Look for one with real fruit and not too much added sugar for the best flavor.
How should I store leftovers?
Cool the meat, then store it in an airtight container in the fridge for up to five days. You can also portion and freeze it for up to two months.
How do I reheat it?
Reheat gently on the stove or in the oven with a splash of juice or broth to keep it moist. Avoid high heat so the meat stays tender.
Can I use another juice instead of pineapple?
Yes. Apple juice or orange juice would also work, but pineapple adds a nice balance of sweetness and acidity that pairs well with the glaze.
Smoked Pulled Picnic Ham with Peach Glaze
Equipment
- Large roasting tin or Dutch oven
- Sharp knife (to remove skin/fat)
- Measuring spoons and cups
- Tongs or meat fork
- Forks for shredding
- Aluminum foil (optional for covering)
Ingredients
- 1 raw picnic ham pork shoulder, skin removed, excess fat trimmed
- ½ cup coconut sugar or brown sugar
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 ½ tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- 1 ½ cups pineapple juice
- 2 cups peach jam or preserves
Instructions
Make the Dry Rub:
- In a bowl, mix together coconut or brown sugar, salt, pepper, paprika, garlic powder, onion powder, cloves, and cinnamon.
Prep the Ham:
- Remove the skin and thick fat layer from the picnic ham, leaving some fat around the edges for moisture and flavor.
Season & Set Up:
- Rub the pork shoulder all over with the seasoning mixture. Place in a large roasting tin or Dutch oven. Pour in the pineapple juice and cover (with a lid or foil).
Smoke:
- Preheat smoker to 350°F. Place the covered pork shoulder in the smoker. Smoke for 5 to 9 hours, or until the internal temperature reaches 205°F and the pork shreds easily with a fork.
Shred & Glaze:
- Remove from smoker. Discard the bone, then shred the meat directly in its juices. Stir in the peach jam until well combined.
Serve:
- Serve warm with your favorite sides, on buns, or in tacos.
Notes
Storage
-
Store leftovers in an airtight container in the refrigerator for up to 5 days
-
Freeze in portions for up to 2 months
Oven Method
-
Preheat oven to 325°F.
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Prepare and season pork shoulder as above.
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Place pork in a large roasting pan or Dutch oven. Add pineapple juice, cover tightly with lid or foil.
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Roast for 5–6 hours, or until pork reaches 205°F and shreds easily with a fork.
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Remove from oven, discard bone, shred, and stir in peach jam. Return to oven uncovered for 10 minutes if you want a sticky glaze finish.
Slow Cooker / Crockpot Method
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Prepare pork with rub as above.
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Place pork shoulder in crockpot. Pour in pineapple juice.
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Cover and cook on:
LOW for 8–10 hours, or
HIGH for 5–6 hours, until pork is tender and falling apart.
-
Discard bone, shred pork in the juices, and stir in the peach jam.
-
For a thicker glaze, remove the lid and cook on high for 30 minutes uncovered before serving.
Nutrition
This one’s always a hit when I need to feed a group or want to prep meals throughout the week! The pork turns out super tender, and that peach glaze gives it just the right mix of sweet and tangy. I like using the leftovers in tacos or sandwiches the next day. It’s a simple way to get a lot of flavor with very little effort.