Question - Pulled Ham???

[THE ICEMAN]

I've got a bone-in ham in my fridgedeezer that stares me in the face every time I open the door... Time to do something with it & pulled ham sammies are sounding very good right now...

I know some here have made pulled ham from a cured pork butt, bhut... Can pulled ham be done with a regular store bought ham??? I realize that a ham has has little fat compared to a butt. Should it be injected to keep it from drying oot? Should it smoke at the standard 230° to 250° & to the same IT before pulling?

Thoughts??? Thanks...

[curious aardvark]

cover top in bacon in bacon, cook in a tray with apple juice to keep it moist and keep the temp on the lower side.
Should be excellent

And yeah pulled ham is excellent.
I did some pulled lamb ham one year, was good - but not worth the extra effort.

Pulled ham, IS worth the effort.

[Mark R]

It doesn't really have enough fat in it to "pull" like a butt does. It doesn't want to fall apart, I have sliced and chopped it to get sort-of the same effect. Good eats, butt not the same. It will try to dry out on ya!

I guess you could cut it up and simmer it in chiggin stock.

[crusty ol salt]

take it to temp, throw it thru a grinder.

Call it chopped ham?

[Mark R]

take it to temp, throw it thru a grinder.

Call it chopped ham?

Wouldn't that be ham - burger

[jwbtulsa]

CA's recommendation is a good idea. Wonder if you could go to a local butcher and ask for some scrap fat cap they've trimmed? Maybe a good brine before you cook it? I know it sounds dumb to brine something that's already been cooked (i'm assuming it was a store bought piglet) but it did make a difference. Soaked it for a couple of days.

Wonder if you could inject the brine into the muscle then let it sit for couple of days? might soften it up. never have tried that before.

So, now I'm thinking... what if you save a big chunk after cook. mix with some version of Italian seasoning, processed into pate type of stuff. that with some good smoked sliced cheese, served on crostini. maybe a sliver of sautéed leek or roma tomato?

hopefully other will chime in. will be watching the thread

[Mark R]

Paul, is it a cured (cooked) or a fresh (uncooked) ham???

[HawgHeaven]

I pulled a ham string once, butt haven't try pulling a ham. As was mentioned, fat content is needed. Anxious to hear how this all pans oot...

[BYBBQ]

Yes it can and it is excellent.

I have done several, but not in a smoker, the times I've done them they were cooked in a slow cooker. Came out great. Very moist.
I can't find the recipe I used at the moment. I'll post it when I find it.
I'm sure you could Google "slow cooker pulled ham" and find a lot of recipes.

[Ryan]

We've recently got hooked on these. I put in a Crock-Pot with 2 bottles of boulevard beer, 1/2 cup Dijon mustard and some dried Rosemary. It doesn't quite pull like pulled pork but close enough. Skim fat and return meat to juice. I use honey mustard on sandwich. I know it doesn't answer your question but is an alternative to the smoker.

[Mark R]

Yes it can and it is excellent.

I have done several, but not in a smoker, the times I've done them they were cooked in a slow cooker. Came out great. Very moist.
I can't find the recipe I used at the moment. I'll post it when I find it.
I'm sure you could Google "slow cooker pulled ham" and find a lot of recipes.

We've recently got hooked on these. I put in a Crock-Pot with 2 bottles of boulevard beer, 1/2 cup Dijon mustard and some dried Rosemary. It doesn't quite pull like pulled pork but close enough. Skim fat and return meat to juice. I use honey mustard on sandwich. I know it doesn't answer your question but is an alternative to the smoker.

[Richtee]

Paul, is it a cured (cooked) or a fresh (uncooked) ham???

I hate this terminology. It’s either a city/picnic ham..cooked, or a country ham uncooked. Both cured. Otherwise it’s a pork leg roast.

It’s confusing...

[crusty ol salt]

I hate this terminology. It’s either a city/picnic ham..cooked, or a country ham uncooked. Both cured. Otherwise it’s a pork leg roast.

It’s confusing...

Dammit

Now I got a headache...

[THE ICEMAN]

Thanks guys...
Yeah, I've seen recipes for pulled ham in slow cookers bhut I was looking to smoke it to get a nice bark like a butt or shoulders does. Besides, my slow cooker isn't big enough to handle this beast...

I like Alex's idea of wrapping it in bacon. And as I stated before, I realize there is not the same fat content as a butt. What do you think aboot injecting bacon fat???

[BYBBQ]

Not sure it could hold any more injected fluid, it's already got 23% of it's weight in fluid. Since it's already cured and cooked, the most you could do in a smoker is re-heat it and maybe dry it out if you go too long. It's never going to get a bark like an uncooked butt, no matter what you do to it. And even less so if you wrap it in bacon.
This is why it's done in a slow cooker or roaster.
Maybe you could put it in a dutch oven or large deep roaster and use a slow cooker recipe to cook in in your smoker. Leave the lid off at first, then cover it for the last half of the cook.