Lite Creole Seasoning 
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Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeGet ready to savor every bite of these irresistible Pulled Ham Sandwiches by @Grillnation! Tender, juicy ham, slow-cooked to perfection. Perfect for family dinners, game days, or anytime you’re craving something truly satisfying.
Ingredients
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For The Ham:
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Bone-in pre-cooked ham
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Yellow mustard (as a binder)
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2 tablespoons Tony’s Lite Creole Seasoning
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Butter Jalapeno Injection from Tony’s
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For The Bourbon Fig Sauce:
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1 cup fig jam
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1/4 cup bourbon
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2 tablespoons apple cider vinegar
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2 tablespoons Dijon mustard
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1 stick unsalted butter, softened
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1 tablespoon Tony’s Lite Creole Seasoning
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For The Sandwiches:
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Sourdough bread
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Fig jam (for spreading)
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Brie cheese, sliced thinly
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Shredded smoked ham
- Clear
Directions
- Start by prepping the ham.
- Coat the bone-in pre-cooked ham with a thin layer of yellow mustard to act as a binder.
- Sprinkle the ham generously with Tony’s Lite Creole Seasoning for a flavorful crust.
- Use the Butter Jalapeno Injection from Tony’s to inject the ham, ensuring flavor throughout the meat.
- Place the ham on a pellet smoker set to 225°F and smoke overnight, about 8-9 hours, until the internal temperature reaches 170°F.
- While the ham smokes, prepare the sauce.
- In a medium saucepan, combine fig jam, bourbon, apple cider vinegar, Dijon mustard, softened butter, and Tony’s Lite Creole Seasoning.
- Simmer the mixture over medium heat for 8-10 minutes, whisking constantly, until the sauce thickens and fully combines. Set aside.
- When the ham reaches 170°F, remove from the smoker and place it in an aluminum roasting pan.
- Pour the Bourbon Fig Sauce over the ham, coating it generously. Cover the pan tightly with aluminum foil and return it to the smoker.
- Increase the temperature to 275°F and smoke for an additional 3-4 hours, or until the ham reaches an internal temperature of 205°F or is probe tender.
- Let the ham rest for 45 minutes before shredding.
- Toast slices of sourdough bread until golden.
- Spread fig jam on the bottom bun, then layer thin slices of Brie cheese and a generous amount of shredded ham.
- Add another layer of Brie and a dollop of fig jam on top before closing the sandwich.
- For an extra indulgent option, toast the assembled sandwich on a griddle like a grilled cheese, pressing lightly to melt the Brie and crisp the bread.
- Serve the pulled ham sandwiches warm and enjoy the perfect blend of smoky, sweet, and savory flavors.
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