These Pulled Ham Sandwiches with Bourbon Fig Sauce are a game-changer for your next meal. Have you ever wondered how to transform a pre-cooked ham into something truly unforgettable? With the right blend of seasoning, slow smoking, and a rich Bourbon Fig Sauce, you’ll achieve tender, pull-apart ham that’s packed with flavor.
What Makes This Recipe Stand Out?
The secret lies in the flavor combinations. A buttery jalapeno injection paired with Tony’s Lite Creole Seasoning infuses the ham with a smoky, savory kick. The homemade Bourbon Fig Sauce adds a sweet and tangy balance, making this ham perfect on its own or served in gourmet sandwiches.
Why Pulled Ham Sandwiches Are a Must-Try
When you combine slow-smoked ham with toasted sourdough bread, creamy Brie cheese, and a dollop of fig jam, you elevate your sandwich game to new heights. Whether it’s for a weekend cook or a special occasion, these pulled ham sandwiches are guaranteed to impress your family and friends.
Ready to Create the Ultimate Pulled Ham Sandwich?
Follow this step-by-step recipe to make tender, juicy smoked ham and build the perfect sandwich that’s as satisfying as it is delicious. Let’s get started!
Ingredients
For the Ham:
•Bone-in pre-cooked ham
•Yellow mustard (as a binder)
•2 tablespoons Tony’s Lite Creole Seasoning
•Butter Jalapeno Injection from Tony’s
For the Bourbon Fig Sauce:
•1 cup fig jam
•1/4 cup bourbon
•2 tablespoons apple cider vinegar
•2 tablespoons Dijon mustard
•1 stick unsalted butter, softened
•1 tablespoon Tony’s Lite Creole Seasoning
For the Sandwiches:
•Sourdough bread
•Fig jam (for spreading)
•Brie cheese, sliced thinly
•Shredded smoked ham
Instructions:
Prep and Smoke the Ham
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.
Make the Bourbon Fig Sauce
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.
Finish Smoking the Ham
When the ham reaches 170°F, remove it 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.
Assemble the Sandwiches
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
Serve the pulled ham sandwiches warm and enjoy the perfect blend of smoky, sweet, and savory flavors.
