If you’re looking to make a mouthwatering, melt-in-your-mouth, Oven Baked BBQ Pulled Ham, in the comfort of your home, you’ve come to the right place. This recipe is perfect for a crowd or for a week’s worth of delicious meals. Let’s get started on this tasty adventure, shall we?

Ingredients:

Prep Time: 25 minutes | Total Time: 7 hours and 25 minutes | Servings: 10

6-8 Pound Bone-in Ham, NOT spiral cut
2 Tablespoons Dijon Mustard
2 Teaspoons Liquid Smoke
2 Tablespoons Brown Sugar BBQ Rub spices
6 oz Coca Cola
1 cup BBQ Sauce, I use Sweet Baby Rays
½ cup Apricot Preserves

Instructions:

Preheat Oven: Preheat your oven to 300°F.
Prepare the Ham: Place the ham, cut side down, in a large roasting pan. In a small bowl, mix together the Dijon mustard and liquid smoke to make a binder. Rub this binder all over the ham, ensuring it’s evenly coated. Then sprinkle the brown sugar BBQ rub spices evenly over the ham’s surfaces and rub in.
Add Liquid: Pour the Coca Cola into the bottom of the roasting pan, around the ham.
Bake the Ham: Cover the ham tightly with aluminum foil. Bake in the preheated oven for about 2 hours. Baste the ham with the Coca Cola from the bottom of the pan a couple of times while baking.
Prepare the Glaze: In a small bowl, combine the BBQ sauce and apricot preserves.
Glaze the Ham: Remove the ham from the oven and brush the glaze generously over the ham. Cover again with foil and continue baking for 5-6 hours or until the ham reaches the internal temperature reads 205°F. Baste the ham with the juices from the bottom of the pan every hour. *My ham is usually perfect after 5 hours, if the bone pulls out easily, it’s ready!
Shred the Ham: Once the ham is done, remove it from the oven and let it rest for about 15 minutes. Using two forks, shred the ham, discarding the bone and any excess fat.
Serve: Toss the shredded ham with any remaining glaze from the pan. Serve the BBQ pulled ham on buns, over rice, or as desired.

Storage and Reheating Instructions:

Store your pulled ham in an airtight container in the refrigerator for up to 4 days. If you want to freeze your leftovers, place the shredded ham in a freezer-safe container or heavy-duty freezer bags. It will keep well for up to 3 months.

To reheat, pop it in the microwave or warm it gently on the stovetop. Add a splash of water or extra BBQ sauce to keep it moist.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

You bet! You can prepare and bake the ham a day or two in advance. Once it’s shredded, store it in the refrigerator. Reheat it gently in the oven or on the stovetop with a little extra BBQ sauce to bring back all the delicious flavors.

Substitutions & Variations

Ham: If you can’t find a bone-in ham, a boneless ham will work too. Just adjust the cooking time accordingly.
BBQ Sauce: Feel free to use your favorite BBQ sauce or even make your own!
Preserves: If apricot isn’t your jam (pun intended), try peach or pineapple preserves for a fun twist.
Coca Cola: Dr. Pepper or root beer can be a fun alternative to Coca Cola for a different flavor profile.

Helpful Cooking Notes

Internal Temperature: Use a meat thermometer to ensure your ham reaches 205°F. This is crucial for that perfect, pull-apart texture.
Basting: Don’t skip the basting! It keeps the ham moist and flavorful.
Resting: Allow the ham to rest before shredding. This helps the juices redistribute and makes shredding easier.

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Oven Baked BBQ Pulled Ham

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Prep Time 22

Cook Time 7

Total Time 7 22

Servings

Calories 747 kcal

Learn how to make Oven Baked BBQ Pulled Ham with this recipe. Perfect for any occasion, this ham is tender, flavorful, and sure to impress.

INGREDIENTS

6-8 Pound Bone-in Ham, NOT spiral cut
2 Tablespoons Dijon Mustard
2 Teaspoons Liquid Smoke
2 Tablespoons Brown Sugar BBQ Rub spices
6 oz Coca Cola
1 cup BBQ Sauce, I use Sweet Baby Rays
½ cup Apricot Preserves

INSTRUCTIONS

Preheat Oven: Preheat your oven to 300°F.
Prepare the Ham: Place the ham, cut side down, in a large roasting pan. In a small bowl, mix together the Dijon mustard and liquid smoke to make a binder. Rub this binder all over the ham, ensuring it’s evenly coated. Then sprinkle the brown sugar BBQ rub spices evenly over the ham’s surfaces and rub in.
Add Liquid: Pour the Coca Cola into the bottom of the roasting pan, around the ham.
Bake the Ham: Cover the ham tightly with aluminum foil. Bake in the preheated oven for about 2 hours. Baste the ham with the Coca Cola from the bottom of the pan a couple of times while baking.
Prepare the Glaze: In a small bowl, combine the BBQ sauce and apricot preserves.
Glaze the Ham: Remove the ham from the oven and brush the glaze generously over the ham. Cover again with foil and continue baking for 5-6 hours or until the ham reaches the internal temperature reads 205°F. Baste the ham with the juices from the bottom of the pan every hour. *My ham is usually perfect after 5 hours, if the bone pulls out easily, it's ready!
Shred the Ham: Once the ham is done, remove it from the oven and let it rest for about 15 minutes. Using two forks, shred the ham, discarding the bone and any excess fat.
Serve: Toss the shredded ham with any remaining glaze from the pan. Serve the BBQ pulled ham on buns, over rice, or as desired.

NOTES

Storage and Reheating Instructions:

To reheat, pop it in the microwave or warm it gently on the stovetop. Add a splash of water or extra BBQ sauce to keep it moist.