Shredded Ham with Cherry Dr. Pepper Sauce

5 from 3 votes

Shredded Ham with Cherry Dr. Pepper Sauce

Smoked low and slow, this Shredded Ham with Cherry Dr. Pepper Sauce is sticky, glossy and flavor-packed. Ideal as a holiday centerpiece, pulled ham sandwich at a cookout, or shredded over baked potato for dinner.

Prep Time15

Cook Time9

Course: Main Course

Cuisine: American

Keyword: shredded ham with cherry dr. pepper sauce, smoked ham, soda bbq sauce, homemade sauce recipe, holiday recipe, grillin with dad recipes, grilling with dad recipes., pulled ham.

Servings: People

Author: Maciek Zurawski

Ingredients

Ham Ingredients

11 lbs Whole bone-in ham
2 tbsp Dijon mustard
2 tbsp All purpose seasoning
1 can Cherry Dr. Pepper

Cherry Dr. Pepper Sauce Ingredients

1 cup Ketchup
1/2 can Cherry Dr. Pepper
1/4 cup Apple cider vinegar
1 cup Brown sugar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tbsp All purpose seasoning
1 tbsp Berry and Jalapeno preserve

Instructions

Start by patting the ham dry. Score the skin to open up the meat.
Apply dijon mustard for the binder and season with an all purpose rub all over the ham.
Place the seasoned ham on a wire rack in a deep aluminum roasting pan and pour in a can of Cherry Dr. Pepper soda.
Preheat the grill to 250 degrees and set for indirect heat. Place the ham with the foil pan on the grill.
Once the internal temperature of the ham reaches 140 degrees, pour a little more Cherry Dr. Pepper on the ham and wrap it in foil. Increase the smoker temp to 300 degrees and continue cooking.
While the pork is on the grill, in a saucepan add Cherry Dr. Pepper, brown sugar, Worcestershire sauce, ketchup, dijon mustard, apple cider vinegar, berry and jalapeno preserve and Dad’s All Purpose seasoning. Mix it all together and simmer over low heat for 10-15 minutes until the sauce thickens.
After another 4-5 hours when the ham is probe tender (around 190 degrees F), remove the foil and start brushing the homemade Cherry Dr. Pepper glaze over the ham. Be sure to get ever part coated.
Leave the ham on the smoker and continue to cook for 10-15 minutes, allowing the glaze to caramelize.
Remove the ham from the smoker, cover loosely with foil and allow it to rest for 45-60 minutes at room temperature.
Remove the bones from the ham and shred the meat. You can use 2 forks to make it easier. I like to leave the pieces a little bigger for better texture.
Drizzle the remaining Cherry Dr. Pepper sauce over the top and enjoy!

Notes

Score the ham in a checkered pattern. This will allow more smokiness and flavor from the seasoning to penetrate the meat.

Place the ham on a wire rack and into a pan or use a roasting pan. Pour orange or apple juice in the bottom of the pan to keep moisture levels high while smoking.

Don't like heat, skip the spicy jam or preserve and use a sweet alternative.

Nutrition