Smoked Pulled Ham

8-10 lbs Ham Butt Portion (not spiral cut) Hey Grill Hey Sweet Rub Olive Oil Glaze: 1 c peach jam 1 c bbq sauce 1 c Pineapple Juice

Slice cross hatch patter across the outside of the ham. Rub it down with olive oil and sprinkle on sweet rub. Smoke, face down, on a cookie sheet for 8 hours (until 165 deg) at 180 deg. Combine jam and bbq sauce into sauce pan and bring to simmer. Remove from smoker at 165 deg and place in foil roasting pan. Cover with glaze mixture. Add 1 cup of pineapple juice to the bottom of the pan. Cover with foil and place back on the smoker. Cook for 3 hours on 250-275 until internal temp reaches 203 deg. Let rest. When ready to serve, shred ham. Remove the bone pieces. Mix ham with all of the juices in the bottom of the pan and serve. VARIATION: Reverse brine the ham - soaking it in water to remove some of the the salt. From Hey Grill Hey: https://youtu.be/FeTUiNSQeQE?si=Nx_kgHYWTL0Eu_wS