Pulled ham questions?

[DieselTech]

Guys & gals I would like to do some smoked pulled ham for Thanksgiving.

So I have a couple questions?

1: Is this even the right ham to use?

2: What should I use for a rub. I don't want a sweet ham.

3: What should I use for a spritz or should I even use spritz?

4: On a 8lb ham I imagine it going to take 10-12hours to get it pull worthy? Is this about right?

Thanks. Any & all help will be appreciated.

 

[DougE]

That'll work. Just smoke it like you would a Boston butt. Cook till it probes tender then rest it and pull it.

 

[chopsaw]

Looks like it says 46% sodium per 3 oz. serving ? I wouldn't add any more salt in the form of a rub or anything . As that cooks down at higher IT and loses moisture , it might get salty .
Just FYI .

 

[DieselTech]

Thanks guys. Should I use a spritz? Like apple juice or maybe a brown sugar spritz of some sort. Worried about drying it out.


Towards the end of the 165° I was thinking about basting it with some bbq sauce. Bad idea?

Then covering with foil & taking it to 203° or probe tender.

Thanks.

 

[cptnding]

I love pulled ham.
What works best for me is to use a rub with zero salt. Like chop said. It's gonna get salty as the water cooks out. Extremely salty to me.
I like to smoke it to about 120 at the most (2-3 hours for me) then put it in a foil pan and wrap tightly with aluminum foil. After you pull it pour the juice back in and mix it up. I always do this days ahead of time and reheat. Some hams take 5 hours and some take longer to cook. A sous vide makes it easy to reheat if you have one.
Here's a link to a basic no salt pork rub that's a pretty damn good baseline. I like to add some chipotle powder to give it a bit of heat. :

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/

 

[DieselTech]

Well it ain't fancy like all you guys & gals.
But I got it done. Took way longer than I expected. Right at 11hours with a 1 hour rest time.

This stuff is awesome. I got food for at least a week. Nice.

I used SmokeHouse Maple rub. Turned out awesome!!

 

[DieselTech]

What is the best way to package & save this pulled ham?

Lmao I don't what to waste any!

Also what & how is the best way to save some liquid gold with it?

Thanks.

 

[jcam222]

Looks good! I'm on the lookout for deals on butt or shank hams to do this and stick the freezer

 

[jcam222]

What is the best way to package & save this pulled ham?

Lmao I don't what to waste any!

Also what & how is the best way to save some liquid gold with it?

Thanks.

I vacuum seal mine in 1 and 2 lbs packs. The liquid gold I just freeze in quart plastic containers. Some folks will freeze in ice cube trays, toss the frozen cubes in a freezer bag and use as needed.

 

[DougE]

What is the best way to package & save this pulled ham?

Lmao I don't what to waste any!

Also what & how is the best way to save some liquid gold with it?

Thanks.

Vac seal and freeze.

 

[DieselTech]

Looks good! I'm on the lookout for deals on butt or shank hams to do this and stick the freezer

Yeah my 1st time & I plan on doing it again.
Good stuff!

Thanks.

 

[DieselTech]

I vacuum seal mine in 1 and 2 lbs packs. The liquid gold I just freeze in quart plastic containers. Some folks will freeze in ice cube trays, toss the frozen cubes in a freezer bag and use as needed.

Vac seal and freeze.

Ok thanks guys. I'll just cover it tonight & put in the fridge till morning & then vacuum seal tomorrow.

 

[cptnding]

Damn that looks good! Glad it worked out for you. To me the leftovers are the best part. Goes good in almost anything. Soup, stew, sandwiches, pizza, beans, ect. One of my favorites is a pulled ham omelette with pepperjack, onions, and jalapenos.

 

[DieselTech]

Damn that looks good! Glad it worked out for you. To me the leftovers are the best part. Goes good in almost anything. Soup, stew, sandwiches, pizza, beans, ect. One of my favorites is a pulled ham omelette with pepperjack, onions, and jalapenos.

Yeah I been dreaming up all kinds of stuff this would be good in.

I am thinking BBQ pulled ham sandwiches tomorrow.

 

[jcam222]

Damn that looks good! Glad it worked out for you. To me the leftovers are the best part. Goes good in almost anything. Soup, stew, sandwiches, pizza, beans, ect. One of my favorites is a pulled ham omelette with pepperjack, onions, and jalapenos.

Yeah I been dreaming up all kinds of stuff this would be good in.

I am thinking BBQ pulled ham sandwiches tomorrow.

I agree it's useful in many things. Here is a dish I created that is my favorite use of it. https://www.smokingmeatforums.com/threads/cuban-sandwich-casserole.319302/

 

[DieselTech]

I agree it's useful in many things. Here is a dish I created that is my favorite use of it. https://www.smokingmeatforums.com/threads/cuban-sandwich-casserole.319302/

Looks good! How do you think that recipe would be if the dill pickles chips were exchanged for pickled jalapeno slices or pepperocini rings?

 

[jcam222]

Looks good! How do you think that recipe would be if the dill pickles chips were exchanged for pickled jalapeno slices or pepperocini rings?

Should still be tasty although dill is a real key piece of the flavor profile.