Double Smoked Ham to 185

[akronbb23]

For Thanksgiving dinner, I'm smoking a bone in ham. Some family members are traditionalists and don’t love the idea of pulled ham. Considering collagen breaks down at 160, would wrapping the ham at 150 and pulling it off the smoker at 185-190 yield a more tender, sliceable ham instead of the reheated rubbery texture? Anyone tried a similar approach? Thanks for the advice!

 

[bmudd14474]

are you going for pulled ham? Or sliced?

 

[akronbb23]

are you going for pulled ham? Or sliced?

Sliced, but i'm curious if there is a "happy medium" of wrapping for a few hours where the ham becomes more tender but not taking the ham to 203 where it pulls.

 

[bmudd14474]

If you are doing sliced I wouldn't get anywhere near 200° with the ham. I wouldn't go above 140°. The ham is cured and already cooked so you are just adding flavor and reheating.

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