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Pulled Ham (First Try) - QView

post #1 of 15
Thread Starter 

Hey all,

 

Was reading Todd's (Woodcutter) pulled pork thread a few weeks back and was curious as to what that was...this led me to search the topic and was led to amazing threads from Bear, Disco, Woodcutter, Flyboys, and others that including incredible pictures of cured pork butts turned into pulled hams....it was then that pulled ham made it to the top of my list of things to smoke!

 

Curing salts are not easy to find around my area so had to place an order with 'The Sausage Maker' and patiently wait for it to arrive. I ordered 5lbs of Instacure No.1

 

Finally after about a week it arrived and my butt was off to the butchers to get some pork butts.

 

Came home to unwrap my butts and found only one 21 lbs big butt :icon_eek:...

 

 

Was sure that I asked for two 8 lbs pieces...but no worries....carved those puppies up, took off the fat cap, deboned them, and tied them all up with butcher twine;

 

 

My 16 year old saw me working away and decided to join in....right when I was about to prepare a batch of Pops6927's wet curing brine;

 

 

As I headed out to grab a beer and check on another couple of pork butts I was smoking that day, I left David to inject the butts with the curing brine (injected at every inch);

 

 

Finally, tossed both butts into a brand new bucket with two batches of Pop's brine;

 

 

Weighed them down with a ziplock full of water, make sure the lid was secure...and placed them in my fridge to sit for the next 13 days;

 

 

Not sure if you can tell....but I am VERY excited right now!!

 

Stay tuned for part two in a few weeks!

 

Cheers

post #2 of 15

110.gif  Oh damn we have to wait till the 16th????  Cruel if ya ask me.  You better hold us over and post pics of your "other" smokes until then.

post #3 of 15

Looks like some great meat and nice to see your son enjoying smoking with you.

 

I do have a question why take it to Pulled ham?I would be slicing me some ham steaks or thin sliced for sandwiches.The only time I take meat to the pulled stage so I can tell my wife I messed up and she has to make Mexican Tamales with it.

 

 

Cant wait to see the results

 

Dan

post #4 of 15

You're gonna love it! I'm still eating leftovers from this weekend. It is so good I'm surprised it is not more popular. A lot of people never had it before.

post #5 of 15
Thread Starter 
Quote:
Originally Posted by dandl93 View Post
 

Looks like some great meat and nice to see your son enjoying smoking with you.

 

I do have a question why take it to Pulled ham?I would be slicing me some ham steaks or thin sliced for sandwiches.The only time I take meat to the pulled stage so I can tell my wife I messed up and she has to make Mexican Tamales with it.

 

 

Cant wait to see the results

 

Dan

 

LMAO....short answer...cause I have never had a smoked pulled pork ham and was dying to try after reading about it in the forum. But since I have two...I might decide to pull one and slice the other...got two weeks to think about it! LOL

 

Cheers!

 

Quote:
Originally Posted by Woodcutter View Post
 

You're gonna love it! I'm still eating leftovers from this weekend. It is so good I'm surprised it is not more popular. A lot of people never had it before.

 

Todd, you're killing me with those pics over on your thread! When reheating do you add anything to it?

post #6 of 15
Quote:
 

Todd, you're killing me with those pics over on your thread! When reheating do you add anything to it?

Mostly eggs, or sandwiches, otherwise I just heat it and eat it. It is very moist.

 

post #7 of 15
popcorn.gif

I'am in for this one, ya have a good helper there ! icon14.gif
post #8 of 15
Quote:
Originally Posted by dandl93 View Post
 

Looks like some great meat and nice to see your son enjoying smoking with you.

 

I do have a question why take it to Pulled ham?I would be slicing me some ham steaks or thin sliced for sandwiches.The only time I take meat to the pulled stage so I can tell my wife I messed up and she has to make Mexican Tamales with it.

 

 

Cant wait to see the results

 

Dan

 

 

Quote:
Originally Posted by knifebld View Post
 

 

LMAO....short answer...cause I have never had a smoked pulled pork ham and was dying to try after reading about it in the forum. But since I have two...I might decide to pull one and slice the other...got two weeks to think about it! LOL

 

 

Thanks for the Heads up on this, Knife!!

 

Now that you started these whole, you might as well keep them that way & pull the whole load into pulled ham.

 

Maybe next time, you want to split it into half pulled Ham and slices, you might want to follow my Step by Step below, and make the fatty half (top) of the Butt into Buckboard Bacon slices, and the bottom less fatty half into Pulled Butt Ham.

 

Link:

Buckboard Bacon and Pulled Cured Boston Butt Ham   

 

I'll be back at smoking time.

 

Bear

post #9 of 15
They are good both sliced and pulled. If you take it out at a lower IT for slices, there will still be some marbled fat that doesn't breakdown. You can easily trim around the fat on your plate. If you bring it up to pulling temp most of the fat is broken down but you do not get ham steaks. Either way it is hard to walk past the refrigerator when that ham is in the house......it won't be wasted.
 
post #10 of 15
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Thanks for the Heads up on this, Knife!!

 

Now that you started these whole, you might as well keep them that way & pull the whole load into pulled ham.

 

Maybe next time, you want to split it into half pulled Ham and slices, you might want to follow my Step by Step below, and make the fatty half (top) of the Butt into Buckboard Bacon slices, and the bottom less fatty half into Pulled Butt Ham.

 

Link:

Buckboard Bacon and Pulled Cured Boston Butt Ham   

 

I'll be back at smoking time.

 

Bear

 

Maybe next time...still can't get those pulled ham pics from Todd's last post out of my head, so as I was prepping them I only had one goal in mind; make a boat load of pulled ham! LOL

 

Love the bacon idea but will hold off on that until I purchase a good slicer.

 

Thanks for stopping by Bear.

post #11 of 15
Thread Starter 

Finally! After two weeks of waiting...I pulled my pork butts out of the fridge!

 

Gave them a good rinse, pat them dry, and let them sit in the fridge for a good 12 hours to form a pellicle;

 

 

Pre-heated my WSM to 140F and tossed in some Hickory and Sugar Maple chunks, then tossed them on at around 10PM Saturday night;

 

 

Found it quite challenging to keep low and steady temps on the WSM, but managed to keep it between 120F and 155F for the first 5 hours, then bumped the heat to 230F until the foil.

 

Here is a pic about 8 hours in;

 

 

A few hours later, IT hit 155F and I foiled....placing about 5 pineapple slices on the bottom of each pan, then mopped with a mixture of the following;

 

- 1/4 Cup Pure Canadian Maple Syrup

- 1/4 Cup Dark Brown Sugar

- 1/4 Cup Pineapple Juice

- 1 tsp Ground Nutmeg

- 1 tsp Ground Cloves

- 1 tsp Ground Cinnamon

 

Added another 5 slices of pineapple on top and voila!

 

 

Double foiled it and then back into the smoker. I kept the smoking temp at 230F for about 5 more hours then bumped it to 260F. I finally pulled these puppies out at 9PM Sunday (23 hours!!!). I let them rest for an hour, then began pulling them, here's how they looked;

 

   

 

Wow was this ever tasty!!! Perfectly moist and the mop mixture was just perfect with it.

 

Huge thanks to Bear, Disco, and Woodcutter for some major instruction and inspiration on this. And also a shout out to Pops6927 for a wet curing brine that could not be easier!

 

Cheers!

post #12 of 15

That looks great. I think I would still choose prime rib over the ham but I can't think of anything else. Nice job!

post #13 of 15
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

That looks great. I think I would still choose prime rib over the ham but I can't think of anything else. Nice job!

 

LOL So would I, but until my 6 kids move out...will see more pork butts on the smoker then prime rib! LMAO

post #14 of 15

That looks Awesome, Chad!!!Thumbs UpThumbs Up

 

I haven't made any Pulled Ham for awhile, and you got me Drooling here!!!:drool:drool

 

I have to agree with both you & Todd that I choose Prime Rib over Pulled Ham, but it's usually just me & Mrs Bear here!!

 

 

Bear

post #15 of 15

They look tremendous!  Great job!  I usually slice mine, but pulling is great too!

 

http://www.smokingmeatforums.com/t/137456/pops-easter-pork-boston-roast-boned-and-rolled-cured-and-smoked

 

Some I did for Easter last year!  And, I tacked on the ones I did this year, too!

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