The slow, gentle roasting of this ham transforms it into a fork-tender masterpiece. The combination of smoky mustard rub, sweet cola, and the tangy apricot-BBQ glaze makes each bite a delightful balance of savory and sweet.
Perfect for holidays, family barbecues, or a weekend feast, this dish not only serves a crowd but also fills your kitchen with irresistible aromas. It’s versatile enough for sandwiches, sliders, or served alongside classic comfort sides like mashed potatoes and green beans.
Full Recipe:
-
1 fully cooked bone-in ham (about 8-10 pounds)
-
1/4 cup yellow mustard
-
1 teaspoon liquid smoke
-
1/4 cup barbecue rub
-
2 cups cola
-
1 cup barbecue sauce
-
1/2 cup apricot preserves
Directions:
-
Preheat oven to 275°F (135°C).
-
In a small bowl, stir together mustard and liquid smoke. Rub mixture evenly over the ham.
-
Sprinkle barbecue rub generously over all sides of the ham.
-
Place ham in a large disposable roasting pan or a deep pan lined with foil. Pour cola into the pan and cover tightly with foil.
-
Bake for 2 hours.
-
Remove from oven and increase temperature to 300°F (150°C).
-
In another bowl, combine barbecue sauce and apricot preserves. Pour over the ham and spread evenly. Cover with foil again.
-
Bake until a meat thermometer inserted into the thickest part of the ham registers 205°F (96°C), about 5 to 6 hours.
-
Let ham rest for 10–15 minutes, until cool enough to handle.
-
Shred meat with two forks, discarding large pieces of fat and bone. Toss shredded ham in pan drippings before serving.
Prep Time: 15 minutes | Cooking Time: 7–8 hours | Total Time: 8 hours 15 minutes
Kcal: ~420 kcal | Servings: 12 servings
The Story and Allure of Oven-Baked Pulled Ham
Oven-Baked Pulled Ham is one of those dishes that perfectly bridges the gap between comfort food and impressive culinary craftsmanship. Unlike traditional carved ham, this method takes advantage of low-and-slow cooking to break down the meat into tender, juicy shreds that practically melt in your mouth. The combination of a smoky mustard rub, cola infusion, and a sweet apricot-barbecue glaze creates layers of flavor that are both nostalgic and exciting.
This dish’s appeal goes beyond taste—it’s also about the aroma. As the ham roasts for hours, your kitchen becomes filled with the irresistible scent of smoky-sweet goodness, hinting at the feast to come. It’s a dish that makes guests wander into the kitchen, curious and hungry, long before it’s ready.
Flavor Profile and Texture
What sets this pulled ham apart is its well-balanced flavor profile. The mustard and liquid smoke give the meat a savory depth with just enough tang to keep it lively. Cola adds both sweetness and a subtle caramel note, helping tenderize the ham as it cooks. The glaze of barbecue sauce and apricot preserves brings a glossy finish and a burst of sweet-tart complexity that makes every bite sing.
Texture-wise, pulled ham offers a completely different eating experience from sliced ham. It’s soft, succulent, and perfect for soaking up sauces and seasonings. The strands of pork remain juicy thanks to the slow roasting, and when tossed with the pan drippings, each shred gets coated in concentrated flavor.
Perfect Occasions to Serve Pulled Ham
Pulled ham is remarkably versatile and can be enjoyed in a variety of settings. For holiday dinners like Christmas, Easter, or Thanksgiving, it makes an unforgettable centerpiece. It’s also ideal for casual gatherings—serve it on sandwich rolls for game day, alongside mac and cheese for a Southern-inspired comfort meal, or as a topping for loaded baked potatoes.
Because it’s easy to make in large quantities, this recipe is a natural fit for potlucks, community events, and family reunions. It’s equally welcome in both summer BBQ spreads and cozy winter dinners.
Pairing Suggestions
Pulled ham pairs beautifully with both rich and refreshing sides. Creamy coleslaw provides a crisp, tangy contrast to the sweet and smoky meat. Baked beans, potato salad, cornbread, and roasted vegetables are classic partners. For a lighter touch, a fresh green salad with citrus dressing cuts through the richness.
On the beverage side, pair with iced tea, hard cider, or a light lager to complement the ham’s flavor without overpowering it. For wine lovers, try a fruity Pinot Noir or a chilled rosé.
Tips for the Best Pulled Ham
-
Choose the right ham – A bone-in, fully cooked ham with some marbling ensures juiciness and better flavor.
-
Don’t rush the cooking – The slow roasting is what makes the meat pull apart so easily; trying to speed it up can result in a tougher texture.
-
Baste occasionally – If you have time, spoon some of the pan juices over the ham during cooking to keep it moist and enhance flavor.
-
Rest before shredding – Allowing the ham to sit for 10–15 minutes makes it easier to handle and helps retain juices.
Storing and Reheating
Leftover pulled ham stores well in the refrigerator for up to 4 days, tightly covered. It also freezes beautifully—just portion it into airtight bags or containers. When reheating, add a splash of broth or cola to keep the meat moist. Warm it gently in the oven or on the stovetop.
Creative Ways to Use Leftovers
Pulled ham is incredibly adaptable in other dishes. Use it to make sliders with pickles and cheese, add it to omelets, fold it into quesadillas, or stir it into pasta for a smoky-sweet twist. It can also be used as a topping for flatbreads, mixed into fried rice, or even added to hearty soups and stews.
Why This Recipe Works Every Time
The genius of this dish lies in its simplicity paired with foolproof cooking technique. The initial rub builds flavor right into the meat, while the cola and glaze ensure tenderness and a balance of sweet, savory, and smoky notes. Because the ham is already cooked before it goes into the oven, the long roasting time is purely about developing flavor and achieving that perfect shreddable texture.
Conclusion
Oven-Baked Pulled Ham is a recipe that rewards patience with exceptional results. It’s deeply flavorful, incredibly tender, and endlessly versatile, making it a true crowd-pleaser for any occasion. Whether served at a festive holiday table or piled high on sandwich buns for a weekend barbecue, this dish guarantees satisfied smiles. Once you’ve experienced the melt-in-your-mouth texture and rich, smoky-sweet taste, it just might become a regular in your cooking rotation.
