Bourbon and Pineapple Pulled Ham Glaze

Steps

1. 1

   In a saucepan or pot suitable for the grill, combine 2 sticks of unsalted butter and 1 1/2 cups of light brown sugar.

2. 2

   Add 1/2 cup of orange juice, 1 cup of cherry preserves, and 1/2 cup of bourbon to the pot.

3. 3

   Zest one whole orange into the mixture, then cut the orange in half and squeeze all the juice into the pot.

4. 4

   Chop half of a fresh pineapple into fine or small chunks and add it to the glaze mixture.

5. 5

   Place the ham on the smoker (or grill/oven) for a double smoke. Heat the glaze until the butter is melted and the ingredients are well combined.

6. 6

   Baste the ham with the glaze. Every 30 minutes, stir the glaze and pour more over the ham to build a thick, sticky coating.

   Start 30-minute timer
7. 7

   Continue cooking for approximately 5 hours, or until the internal temperature of the ham reaches 203°F (95 °C) (95°C (203 °F)) for a pulled texture.

   Start 5-hour timer
8. 8

   Remove the ham from the heat and let it rest for about 1 hour.

   Start 1-hour timer
9. 9

   Remove the bone (it should slide right out) and shred the meat. Pour any remaining glaze and pan drippings over the shredded ham before serving.