How to Make Smoked Pulled Pork-Ham |

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Take a 10lb precooked bone in non spiraled ham and season to your liking followed by placing it into the smoker of choice at 275* using wood of choice (I used the Masterbuilt Digital Electric Smoker & cherry wood). Smoke for 6 hours without looking and at the 6 hour mark put it in a bbq tin with 1 cup of pineapple juice, 1 cup of water, & then pour the peach glaze over the top. Cover in foil and continue cooking until the internal temperature reaches 203*-205* & probe tender (approximately 4 hrs). Total cook time is approximately 10hrs. Remove from the smoker and let it rest on the counter covered for an hour or two before pulling and serving. 

Peach Glaze Recipe:
melt one stick of salted butter in a sauce pan.
once butter is melted add an 18oz jar of peach preserves and continue stirring until it is all melted together (let simmer for 3-5 minutes). Remove from the heat and use when ready.

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