Smoked Picnic Ham Pulled Pork
There’s a humble beauty to the picnic ham — a cut that rarely gets its moment in the spotlight, yet holds the very soul of Southern barbecue. When smoked low and slow, it transforms into tender, juicy perfection that shreds apart with the lightest pull. This version takes that old-school tradition and gives it a modern, flavor-forward twist. Instead of using a standard pork shoulder, we start with a whole picnic ham, bone-in, to capture the full depth of flavor and texture. The smoke clings to the meat’s natural richness, while Revolution Barbecue Kansas City BBQ Rub brings its balanced blend of sweet paprika, savory garlic, and deep caramelized spice to the surface.
Each bite tells a story — smoky, slightly tangy, and kissed with just enough sweetness from a Kansas City–style glaze made with pineapple preserves and rich barbecue sauce. It’s an experience that bridges old and new, where rustic simplicity meets refined backyard craft. Whether piled high on a sandwich or plated with creamy slaw and cornbread, this recipe celebrates what makes barbecue timeless: patience, smoke, and bold, unapologetic flavor.
Smoked Picnic Ham Pulled Pork with Pineapple BBQ Glaze
12
15 minutes
9.5 hours
420
American
Main Dish
Smoking a picnic ham might seem unconventional to those who usually reach for pork shoulder, but this cut has its own quiet magic. It’s slightly leaner yet full of collagen and connective tissue that melts beautifully under low, steady smoke. By scoring the surface, we invite the seasoning deep into every crevice, building layers of bark and caramelized flavor that define great barbecue. The yellow mustard acts as a binder, locking in that coat of Revolution Barbecue Kansas City BBQ Rub, the signature touch that balances smoke, sweetness, and spice like only Kansas City barbecue can.
When the ham reaches tenderness, it’s glazed with a silky mix of pineapple preserves and Kansas City–style BBQ sauce, infusing the meat with bright fruit and molasses undertones. The final rest allows the juices to settle so every shred glistens with flavor. The result is pulled pork reimagined, tender and smoky, with sauce that clings to every bite. It’s the kind of dish that feels right at home in the heart of barbecue country with no shortcuts, just honest smoke and the unmistakable flavor of Revolution Barbecue Kansas City BBQ Rub.
Ingredients
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- 8–10 pound whole picnic ham, bone-in
- 2 tablespoons yellow mustard
- 2 tablespoons Revolution Barbecue Kansas City BBQ Rub
- 1 cup water
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- 1 cup pineapple preserves
1 cup Kansas City–style BBQ sauce (try our version: Kansas City–Style BBQ Sauce Recipe)
Directions
Set up your smoker: Preheat the smoker to 250 degrees Fahrenheit and load it with cherry wood for a clean, sweet smoke.
- Prepare the ham: Place the whole picnic ham meat-side down on a large baking sheet. Use a sharp paring knife to score the surface in a diamond pattern, about 1 inch apart and ½ inch deep. Coat evenly with yellow mustard, then rub generously with Revolution Barbecue Kansas City BBQ Rub.
- Smoke the ham: Transfer the ham to the smoker grates and close the lid. Smoke for 5–6 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Make the glaze: In a medium saucepan, combine pineapple preserves and Kansas City–style BBQ sauce. Whisk over medium-high heat until it just begins to boil, then remove from heat.
- Braise the ham: Once the ham reaches 165 degrees, transfer it to a disposable aluminum pan. Pour 1 cup of water into the bottom and drizzle the prepared glaze over the top, ensuring even coverage. Cover tightly with foil to trap moisture.
- Finish the cook: Increase the smoker temperature (or preheat your oven) to 300°F. Return the covered ham to the smoker and continue cooking until the internal temperature reaches 200 degrees. This will typically take about 2½ to 3 hours. The meat should be tender enough for the probe to slide in easily.
- Rest and shred: Remove the ham from the smoker and let rest for 30 minutes. Pull the meat apart into tender shreds, discarding bones or tough pieces. Pour any remaining juices from the pan over the pulled meat to finish.
- Serve and enjoy: Serve warm, letting the smoky-sweet glaze and Revolution Barbecue Kansas City BBQ Rub flavor shine through.
