Ham tends to be on the drier side for a pulled type product. If you want a great "pulled ham" start out with a Boston Butt just like a regular pulled pork only cure the Butt with Morton's Tender quick and smoke that. It turns out Tender and juicy like a pulled pork and that great hammy flavor! Been doing this for about 20 years now and it never disappoints the crowd!
I'm going to try this very soon, but will pour in some beer instead of water to give it a bit of extra flavor. I may also add some beer to the glaze. Hey....beer makes everything better. After that I may experiment with some whiskey on the next one!
I have often times put the ham in the smoker for final touches... But this is a whole 'nuther level of porky goodness here kids!!!! Can't wait for the sales!!!!!
So here is what happened..... A neighbor brought over a 9 lb ham and here is what I did: Prep: mustard binder, brown sugar chili rub (note, ham placed into a semi-deep baking pan for this entire adventure) Smoker: Hickory, about 4 1/2 hours Braise: 1 cup of water, about 2 1/2 cups of raspberry chipotle glaze, covered and back inot smoker for about 2 1/2 hours more Temp: 205 when pullled out Results, there is only about 1 lb left overs from the feast last night! OUTSTANDING RAVING SUCCESS... Thank You Suzie!
I used to work with a caterer that did BBQ in 50lb increments on five custom pits. We almost always used whole, uncured hams. About 18hrs of cooking and all the subsequent chopping and pulling, you can hardly tell it’s not butt - except on the bottom line.
Smoked Pulled Ham... can it get any better... a little away from the grill but a small ham hock in pea and ham soup fall apart just like this too... Ham is just everything!!
Whomever gave the 2 thumbs down on this video needs to have their heads examined... I just made one of these for the first time and it was BEAUTIFUL. Thanks for your videos. Keep em coming
Thank you! And I always get 1-2 thumbs down immediately after I post a video. It is like somebody has their notifications turned on so they can come straight here and drop a thumbs down. Seems like a waste of time to me, but maybe it's the highlight of their Thursdays. 😅
Maybe I'll put the glaze on with around an hour left, just so those sugars won't burn quite as much. We're doing a BBQ theme for Christmas this year, gonna smoke a ham and some ribs. Any tips for smoking in frigid temps? I live in North Dakota and temperature control is gonna be a B!+¢π. I'll probably smoke them for a couple hours to form a crust, them move it into the oven. As Harry Soo always says, "BTUs are BTUs are BTUs". I stumbled across this recipe on your website 1st. Love the theme, and love your personality.
I was mostly concerned about binding the rub to the meat, and not building up a bark on the meat. Mustard helps with bark on long smokes, but this ham was getting wrapped up after only 3 hours smoking.
@@Heygrillhey the recipe and video say to smoke the ham for 6-7 hours to reach 165, and then wrap. That first cook time would be long enough for a bark to develop. Would less bark be better for this cook?
Sorry, I was answering questions on my phone and simultaneously watching March Madness. I shouldn't multitask. Haha. Where that second portion of the cook happens at a higher temperature in foil, I really don't don't that mustard is needed to get the bark. Olive oil worked great. Mustard wouldn't hurt anything though!
Okay after making this twice and failing…I believe it is very important to make sure you have a picnic ham and NOT a traditional ham. Fat content not high enough and it won’t shred.
Bruno, Cure a pork shoulder just like a ham. (Wet brine - tons of online recipes) Then follow this recipe it'll work, guaranteed. Will probably be a little more juicy, because not double cooked.
You can cure your own ham from fresh (like Roger said) or just follow this method on a fresh picnic shoulder. This wasn't dry though, the braise/steam kept things plenty moist.
I like the idea but I’d have used an uncooked ham to start. If you’re using a cooked ham at the beginning, you’re cooking it twice, and loosing moisture in the process.
Hey Susie, had a go at the pulled Ham tonight. Not 100% true to your recipe. It was a big family win and hard to stop the family from eating it to take photo. That said not sure how to post a photo here... lol love from Australia!
