🔥🍖 Smoked Pulled Ham with Chipotle Root Beer Glaze 🍖🔥

This showstopper ham is slow-smoked to perfection on my Pitts & Spitts pellet smoker, locking in that rich, smoky flavor. The finishing touch? A sweet and spicy chipotle root beer glaze that caramelizes into pure Thanksgiving magic.

Ingredients

For the Ham:

• 1 large ham (not spiral cut)
• 1 cup Boudreaux's Fire & Smoke Creole Seasoning
• 1/2 cup Boudreaux's Low & Slow Simmer Seasoning
• 2 tablespoons ground mustard
• 1 cup light brown sugar
• Yellow mustard (as needed)

For the Glaze:

• 1 cup brown sugar
• 1/2 bottle root beer
• 1 teaspoon chipotle puree
• 1/2 stick melted butter

For the Ham Stock:

• 1 tablespoon ham base
• 2 cups water

Other Items:

• Aluminum pan and foil

Directions

1. Prepare the Seasoning Rub:

In a bowl, mix the Fire & Smoke Creole Seasoning, Low & Slow Simmer Seasoning, ground mustard, and 1 cup of brown sugar. Set aside.

2. Score the Ham:

Using a sharp knife, score the skin of the ham in a crosshatch pattern, cutting about 3/4" deep across all sides.

3. Season the Ham:

Rub a thin layer of yellow mustard all over the ham, then coat with half of the prepared seasoning rub. Reserve the other half for later.

4. Preheat the Smoker:

Preheat your Pitts & Spitts pellet smoker to 300°F, using your preferred pellets for flavor.

5. Smoke the Ham:

Place the ham directly on the smoker and let it smoke for 2 1/2 to 3 hours.

6. Prepare the Glaze:

In a small bowl, mix the glaze ingredients: brown sugar, root beer, chipotle puree, and melted butter.

7. Glaze the Ham:

After 2 1/2 to 3 hours of smoking, apply the glaze generously over the ham and increase the smoker's temperature to 400°F. Let the ham smoke for an additional hour.

8. Prepare for Final Cook:

Remove the ham from the smoker and place it in an aluminum pan. Add the ham stock (made by mixing ham base with water), drizzle on the remaining glaze, and sprinkle the reserved seasoning rub over the top.

9. Cover and Cook:

Cover the pan tightly with foil and return it to the smoker. Cook for another 3-4 hours, or until the ham is tender and starts to pull apart.

10. Shred and Serve:

Allow the ham to cool slightly, then shred the meat, mixing it with its juices for maximum flavor. Serve warm and enjoy!

This recipe is perfect for Thanksgiving or any gathering where you want to impress with smoky, savory flavors!