Pulled Ham

0 Preheat your smoker to 250°F.
1 Season your ham with the pork rub of your choice.  Make sure not to dry the ham beforehand; the moisture will help the seasoning to stick.
2 Insert a meat thermometer into the thickest part of the ham, making sure not to touch the bone. 
3 Place the ham directly on the smoker grates and smoke until the internal temperature reaches 165°F.
4 Once the ham reaches 165°F, transfer it to a disposable steam pan.  Pour pineapple juice into the pan as a braising liquid, then sprinkle the ham with brown sugar for extra caramelization. 
5 Cover the pan tightly with aluminum foil and return to the smoker.  Increase smoker temperature to 300°F and continue cooking until the ham becomes very tender.  This typically happens once the internal temperature reaches between 200°F and 205°F. 
6 Remove the ham from the smoker and place it into a resting bag or cooler for about 1 hour, which will make the ham easier to shred. 
7 After resting, remove the ham from the pan, reserving the cooking liquid.  Pull and shred the ham.
8 Return the shredded ham to the pan and mix in some of the reserved juices to keep the meat moist and flavorful. Taste along the way until you are happy with the final result.