Prepare the Ham:

• Rinse the ham under cold water and pat dry with paper towels.​
• Using a sharp knife, score the surface of the ham in a crisscross pattern to allow the seasoning to penetrate.​

Apply the Dry Rub:

• In a bowl, combine brown sugar, paprika, black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper.​
• Generously rub this mixture all over the ham, ensuring it gets into the scored cuts.​

Cooking Methods:

• Smoker Method:
  • Preheat your smoker to 225°F (107°C).
  • Place the ham on the smoker grate.
  • Periodically baste the ham with a mixture of apple juice and honey (or maple syrup) to keep it moist.
  • Smoke the ham for approximately 4-5 hours, or until the internal temperature reaches 195°F (90°C).
• Oven Method:
  • Preheat your oven to 250°F (121°C).
  • Place the ham on a rack in a roasting pan.
  • Pour apple juice into the bottom of the pan and cover tightly with aluminum foil.
  • Bake for 4-5 hours, or until the internal temperature reaches 195°F (90°C).
• Slow Cooker Method:
  • Place the ham into a large slow cooker.
  • Pour apple juice over the ham and drizzle with honey or maple syrup.
  • Cover and cook on low for 6-8 hours, or until the ham is tender and easily shreds with a fork.

Shred the Ham:

• Once cooked, remove the ham from the heat source and let it rest for about 15-20 minutes.​
• Using two forks, shred the ham into bite-sized pieces, discarding any excess fat or bone.​

Serve:

• Toss the pulled ham with your favorite barbecue sauce.​
• Serve on buns, in tacos, or alongside your preferred side dishes.