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  • Pulled Ham

    Ok, so I know it's not off the smoker, but this is the best ham recipe. I've messed with the recipe a bit and think I have a keeper. One of these times I'll throw it in the smoker for a few hours of smoke...This is definitely a sweet recipe!

    I start with a shank end (you can use butt also) ham. I try to load up when they are on sale. Around Easter they'll go down to like 69 cents pp. I just diagonal score it all over.

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    Place it in a pan with nothing else, just cover tight with tinfoil. I put this in the oven for at least 6 hours, depending on the size of the ham.

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    Ham is actually done at this point, but I put a fruit mash on it and bake for one more hour...

    The only thing I don't have in this picture is apple sauce. I drain thouroughly and mash with a potato masher. I take that mixture and mash it all over the ham and in all the nooks and crannies...

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    I bake for one more hour without the tinfoil. (If the juice looked funny, it's the cherry juice that I added in the bottom of the pan. I do a little test on how easily the ham comes apart. I will increase in 15 minute increments if not done at this point. If it is done, I will let rest and then pull the meat. This is an awesome ham if you like a sweet glaze...

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    Mustang electric smoker
    King Kooker vertical gasser
    Charbroil silver smoker
    Earnhardt Jr smoker
    Brinkman smoke n' grill
    a-maze-n cold smoker rack

    USMC vet 87 - 91


  • #2
    WOW! ...... Pulled Ham..... I gotta try this..... What temp are you baking it at Shell?

    Looks fantastic
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    • #3
      Ive pulled Hams before they are goood

      nice job
      2-22.5'' weber
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      • #4
        Definately looks and sounds awesome. I bet adding some smoke to it would be great, too.

        I'm going to put this on the list of things to do.

        Great post.
        Orchard Hill BBQ

        Twin Chamber Rotisserie Trailer
        Modified Chargriller RF
        250 Gallon Homegrown Cooker

        I THINK HIS SHIRT SAYS IT ALL

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        • #5
          looks pretty good

          Did you actually cure the ham ?
          Made In England - Fine Tuned By The USA
          Just call me 'One Grind'



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          • #6
            Originally posted by curious aardvark View Post
            looks pretty good

            Did you actually cure the ham ?
            guessing Shell used a boughten cured ham CA.

            Shell, is this the same glaze you sent me the recipie a while back? a year or two ago for sure... but i remember you telling me it was something you tossed together after getting home from the bar... nonetheless, it was dang good. i used it on a BBQ Bubba double smoked. thanks for sharing, again i think!!!
            Charbroil SFB
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            MES
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            Weber 22" gold, Smokey Joe, WSM 22"

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            • #7
              Yes I think it is the same recipe! Yes this was a store cured ham...This recipe did come from a little liquid encouragement one night. I was cooking up a bunch of items for a big Notre Dame tailgate later that weekend. Just through it all together and came up with this recipe. Apparently there are people out there who don't like ham but love when I make this!

              I bake it at 300*. I can't wait to add a little smoke to it also.
              Mustang electric smoker
              King Kooker vertical gasser
              Charbroil silver smoker
              Earnhardt Jr smoker
              Brinkman smoke n' grill
              a-maze-n cold smoker rack

              USMC vet 87 - 91

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              • #8
                That there is tasty! Louie pull's sorta like that! Dumplins... with Louie's
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  You're definitely on a roll here, another great post. Never did pulled ham, whatsa matter with me?
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

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                  • #10
                    Looks great gonna have to give it a shot soon I have ribs out for this weekend but we start our 4 ten hour days next week should have time to try it then thanks again
                    sounds like a great project on the UDS


                    Happyness is a full smoker

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                    • #11
                      Goood stuff folks... looks great Shell... here's a shoulder I did...

                      http://www.smoked-meat.com/forum/sho...30213#poststop
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                      • #12
                        That looks really good, mmm Thats going on the "list".

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