Ham for pulled pork???

Discussion in 'Meat Selection and Processing' started by dabeeler, Jun 26, 2014.

  1. dabeeler

    dabeeler Newbie

    I was given a ham labeled "fully cooked, hickory smoked, semi-boneless ham".  Would I be able to use this for pulled pork if I put it in the smoker and bring it up to 195-205 internal temp smoking like I would a butt?  I'm wondering if it would be better to just heat, slice and make a ham sandwich with it.  Any opinions are welcome.
     
  2. genek

    genek Smoke Blower

    dabeeler, to me ham is already cured and is ham not 'pork'. Also is there enough fat left to really baste the meat if you take it to pulling temperatures? I would be afraid of getting something dry and not palatable.

    My vote is to slice it and enjoy the ham.

    GeneK
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  4. dabeeler

    dabeeler Newbie

    Think I'll forget trying pulled pork with these hams and go with Bearcarver's method.  Looks really good.  Thanks for the help guys.
     

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