Pulled Ham?

[squirtthecat]

We had a customer come in this weekend raving about an old BBQ place that used to smoke fresh (green) hams for pulling/chopping..

Has anyone tried this?    I'm curious as to what the target IT should be...    It's much leaner than the shoulder, so I would think the typical 195° would incinerate it.


We've got a couple coming on our next delivery truck to play with this weekend!

TIA,
STC.

[TMB]

Never even thought of that one, sounds interesting

[Rummm]

Squirt, I would take it to 160-165°, slice and then chop it. Yup, way too lean for 200° and "pulling". Altho you might try injecting it Coke or chicken broth, that might let you take the heat higher and possibly pull it.

[sliding_billy]

No way it is going to pull.  I am guessing they were getting "sauced and chopped" or that they are thinking about thin (lunch meat style) sliced ham BBQ.

[squirtthecat]

Thanks guys!

These are coming marinated, deboned, rolled & tied.  So we'll give one a shot on Saturday.  (and possible do-over on Sunday if we screw that one up  )

[hikerman]

Squirt this pulled ham sounds interesting,  but I'm in SB's corner on this one. I'll bet it was thinly sliced and then chopped.
Waiting to see how you do. Another thought.... hams today are a far cry from how they were processed years ago. The flavor is not close to the old way. The denser texture of the old salt cured hams may have been more pullable.

[sliding_billy]

That looks real good Rummm.

[ACW3]

That looks real good Rummm.

I'm with you, SB!

Art

[CDN Smoker]

That looked real tasty Mr. Rumm

Watching with great interest STC as to how you make out

[muebe]

Looks pulled to me Rummm.

Never would have really thought about pulled ham before now. And now I want some!

[sliding_billy]

Looks pulled to me Rummm.

Never would have really thought about pulled ham before now. And now I want some!

Mike - It was a shoulder, not a ham.

[TentHunteR]

I started out with a 4.5 lb pre-smoked, store bought Smoked Shoulder Picnic.

I'm in no ways knocking your version of pulled ham, in fact it looks incredible. But, isn't Squirt asking about cooking an actual fresh (uncured) ham cut for pulling (or did I misunderstand the question)?

We had a customer come in this weekend raving about an old BBQ place that used to smoke fresh (green) hams for pulling/chopping.

I'm not sure why you'd be limited to cooking to 165° then slicing & chopping. When I lived in NC I used to see whole-hog cooked at a pig pickin and they would pull the ham meat the same as the shoulder and it would often get mixed together.  I need to get one and try it.

[Admin2]

This is a topic that could be a great post on "More than 1 way to do pulled ham"......Wanna try posting a thread like that Rummm? It could be very useful to a lot of us.

[Rummm]

When I get time I'll repost it

[TentHunteR]

This is a topic that could be a great post on "More than 1 way to do pulled ham"......Wanna try posting a thread like that Rummm? It could be very useful to a lot of us.

A "Pulled Cured - Versus - Fresh Ham" thread would definitely be interesting.



Here's a video of some whole hogs being cooked by the BBQ Pit Boys. Skip to time stamp 5:30 and watch what they do to the hams...  YUM!!!