Pulled Ham Sandwiches with Apple Slaw

Ingredients

• 3.6–4.1 kg (8–9 lb)bone-in smoked ham
• 60 ml (¼ cup)yellow mustard
• 80 ml (⅓ cup)Traeger Pork & Poultry Rub, or salt and pepper
• 480 ml (2 cups)apple cider vinegar
• 120 ml (½ cup), plus more for servingTraeger Apricot BBQ Sauce
• 120 ml (½ cup)mayonnaise
• 45 ml (3 tablespoons)apple cider vinegar
• 45 ml (3 tablespoons)honey
• 15 ml (1 tablespoon)Traeger Rub
• 5 ml (1 teaspoon)kosher salt
• 5 ml (1 teaspoon)freshly ground black pepper
• 283 g (10 oz)coleslaw mix
• 2Fuji apples, cut into matchsticks
• 60 ml (¼ cup)chopped fresh flat-leaf parsley
• A handfuldill pickle chips, for serving
• 12sandwich rolls, preferably brioche

Instructions

1. 1

   Preheat the grill

   Preheat the Traeger with the lid closed to 135°C (275°F).

2. 2

   Season the ham

   Rinse the ham under cold water to remove excess salt, then pat it dry with paper towels. Score a diamond pattern about 6 mm (¼ inch) deep on every side except the flat bottom. Rub the mustard over the top and sides, then cover the ham with the rub.

3. 3

   Smoke the ham

   Insert a leave-in meat thermometer into the thickest part, avoiding the bone. Set the ham flat side down on the grill grate and smoke until its internal temperature reaches 74°C (165°F), about 3–4 hours depending on the ham, grill and weather.

4. 4

   Raise the heat

   Move the ham to a 23 × 33 cm (9 × 13 inch) baking dish or roasting pan and increase the grill temperature to 175°C (350°F).

5. 5

   Braise until tender

   Add the 480 ml (2 cups) apple cider vinegar to the bottom of the pan and brush the top and sides of the ham with BBQ sauce. Cover the pan tightly with foil, letting the thermometer probe poke through or reinserting it as needed. Continue cooking for about 3 hours, until the ham is fork-tender and reaches 90–96°C (195–205°F) internally.

6. 6

   Mix the slaw

   As the ham finishes cooking, whisk the mayonnaise, 45 ml (3 tablespoons) apple cider vinegar, honey, Traeger Rub, salt and pepper in a large bowl. Add the coleslaw mix, apples and parsley, then toss to coat. Cover and refrigerate until serving.

7. 7

   Rest and shred

   Transfer the tender ham to a rimmed baking sheet and leave it to rest for 30 minutes. Shred the meat with your hands or two forks, then add BBQ sauce to taste. Keep the bone for soup stock if you like.

8. 8

   Assemble sandwiches

   Serve the pulled ham in the rolls with the apple slaw and dill pickle chips.

What are pulled ham sandwiches?

Pulled ham sandwiches turn a large smoked ham into tender, shred-able meat served in rolls. This version pairs it with apple slaw and pickles for a contrast of savoury, sweet, tangy and crisp.

The long, low smoke followed by a covered cook helps soften the ham until it can be pulled apart. The recipe uses a mustard and rub coating, then apricot BBQ sauce for a sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1900 calories, 105g protein, 145g carbs, 95g fat.

Ham and brioche rolls provide most of the protein, carbohydrates and fat; mayonnaise and BBQ sauce add further fat and sugar, while the slaw contributes some carbohydrate. The stated four servings make this a very generous batch with 12 rolls, so serve a smaller share of the meat and rolls alongside extra slaw or vegetables if you want a more balanced plate.

The ham and its seasoning

Rinsing the ham: smoked ham can be salty, so the recipe starts with a cold-water rinse and thorough drying. Score only the top and sides, keeping the flat base intact for stable placement on the grill.

Mustard and rub: the mustard helps the seasoning cling to the surface. Cover the ham evenly so the outer layer is seasoned all around.

Two stages of cooking

Smoke first: at 135°C (275°F), the ham cooks uncovered until it reaches 74°C (165°F). Use the thermometer reading rather than time alone, since the recipe notes that grill and weather conditions affect the timing.

Finish covered: the pan, liquid and foil create a covered second stage at 175°C (350°F). Cook until the meat is fork-tender and reaches 90–96°C (195–205°F), which is the cue for shredding.

A crisp apple slaw

Dressing first: whisk the mayonnaise, vinegar, honey and seasonings before adding the slaw mix. This makes it easier to distribute the dressing evenly.

Apples and parsley: cut the apples into matchsticks so they mix neatly with the shredded cabbage. Chilling the finished slaw while the ham cooks gives it time to become cold and crisp.

Resting and shredding

Resting the ham for 30 minutes gives you time to handle it more comfortably before pulling it apart. Use your hands or two forks, and remove any pieces that are not suited to the sandwich filling.

Sauce to taste: add the BBQ sauce after shredding, so you can coat the meat without making the rolls overly wet. Keep extra sauce available at the table.

Building and serving

Rolls: brioche rolls are the recipe’s preference, and their soft, slightly sweet crumb suits the savoury filling. Toasting is not specified in the method, so serve them as they are or toast them if desired.

Slaw and pickles: add the chilled slaw and dill pickle chips to bring crunch and acidity alongside the rich ham. A simple green salad or extra vegetables can round out the plate.

Recipe notes & tips

• Use a leave-in thermometer and keep its probe away from the bone for a useful internal reading.
• Pat the ham dry before adding mustard so the seasoning coats the surface more evenly.
• Keep the pan covered tightly during the second cooking stage.
• Mix the slaw while the ham finishes, then keep it chilled until serving.
• Add BBQ sauce to the shredded meat gradually and taste as you go.

Variations

• Use a different rub: substitute the listed rub with salt and pepper as suggested in the ingredients.
• Change the apples: use another crisp apple variety cut into matchsticks.
• Adjust the sauce: serve extra apricot BBQ sauce at the table for a sweeter sandwich.
• Add extra pickles: serve more dill pickle chips for additional tang and crunch.
• Choose another roll: use a soft sandwich roll if brioche is unavailable.

Common mistakes to avoid

• Skipping the rinse: smoked ham can be salty, so rinse it under cold water and pat it dry first.
• Scoring too deeply: keep the cuts about 6 mm (¼ inch) deep and leave the flat bottom unscored.
• Putting the probe near bone: insert it into the thickest part of the meat without touching bone.
• Relying only on the clock: use the internal temperatures and fork-tenderness cue to judge doneness.
• Leaving the pan uncovered: seal it tightly with foil for the second cooking stage.
• Adding all the sauce at once: mix it into the shredded ham gradually to suit your taste.

How to store

Refrigerate leftover ham and slaw separately in covered containers and use within 3–4 days. Reheat the ham until hot, adding a little BBQ sauce if needed; serve the slaw cold rather than reheating it.

Frequently asked questions