Pineapple Bourbon Pulled Ham Sliders
- Preparation Time: 20 min
- Cooking Time: 10 h
- Total Time: 10 h 20 min
Ingredients
Ham
- 1 bone-in ham (uncut), 8 to 10 lb
- El Yucateco Grilled Pineapple and Habanero Hot Sauce
- Salt-free BBQ seasoning (optional)
- 1 cup - pineapple juice
Pineapple Bourbon Glaze
- 1 bottle (4 oz) - El Yucateco Grilled Pineapple and Habanero Hot Sauce
- 1 cup - light brown sugar
- ¼ cup - Bourbon whiskey
- ¼ cup - yellow mustard
- 2 tbsp - apple cider vinegar
- 2 whole cloves
- ½ cup - unsalted butter
- Salt and ground black pepper to taste
Sliders
- Slider buns
- Provolone cheese, sliced
- Cheddar cheese, sliced
- Melted butter
- Sesame seeds or bagel seasoning (optional)
Preparation
Cooking the ham, smoker instructions
- Preheat your smoker to 190°F.
- In a skillet, combine all glaze ingredients except the butter. Simmer, then whisk in the butter until fully incorporated. Set aside.
- Brush the ham with El Yucateco Habanero & Grilled Pineapple Hot Sauce and, if desired, sprinkle with salt-free BBQ seasoning.
- Place the ham in the smoker and cook until it reaches an internal temperature of 160°F, about 8 to 10 hours. After 5 hours, begin glazing the ham every hour.
- Transfer the ham to a large aluminum pan, add 1 cup pineapple juice, glaze again, and cover with foil.
- Increase smoker temperature to 300°F and cook until the internal temperature reaches 210°F, about 2 to 3 hours.
- Let the ham rest for 30 minutes at room temperature.
- Using heat resistant nitrile gloves or meat shredders, shred the ham, discarding the bone and excess fat.
Cooking the ham, oven instructions
- Preheat your oven 250°F.
- In a skillet, combine all glaze ingredients except the butter. Simmer, then whisk in the butter until fully incorporated. Set aside.
- Brush the ham with El Yucateco Habanero & Grilled Pineapple Hot Sauce and, if desired, sprinkle with salt-free BBQ seasoning.
- Place the ham in a large aluminum pan, add 1 cup pineapple juice to the pan, and cover with foil. Bake for 2 hours.
- Uncover the ham, brush with the glaze, then rewrap with foil. Continue cooking until the internal temperature reaches 210°F, about 2 to 3 hours, glazing hourly.
- Let the ham rest for 30 minutes at room temperature.
- Using heat resistant nitrile gloves or meat shredders, shred the ham, discarding the bone and excess fat.
Sliders
- Slice the slider buns in half horizontally and place the bottom halves on a baking sheet.
- Layer each bun with a slice of provolone, followed by a slice of cheddar. Add the pulled ham on top of the cheese layers, then drizzle with the Pineapple Bourbon Glaze.
- Place the top halves of the buns over the ham. Brush the tops with melted butter and, if desired, sprinkle with sesame seeds or bagel seasoning.
- Return to the smoker or oven and bake for 5 to 10 minutes, or until the cheese melts and the buns are slightly crisp.