Pulled Ham

[jcam222]

Pulled ham has been on my to do list for well over a year. Grabbed a couple shank hams a few weeks back and had decent weather and time this weekend. Two roughly 8.5 lbs hams sprayed with a little olive oil and rubbed with @TulsaJeff rub with two tweaks. I substitute Brown Swerve for the brown sugar and skipped salt since ham is so salty.

Fired up the Lang with some B&B lump and cherry. Ran a mix of cherry , apple and pear wood during the cook.

While the smoker was coming up to temp I prepped up a nice pan full of my keto cowboy beans.

Here are the beans after about 6 hours smoking.

Ham took around 6 to 6 1/2 hours. I spritzed it a few times with a watered down sugar free teriyaki. When it hit 200F it was probe tender so into a cooler and rested an hour. Pulled easily and man it’s good. I forgot to get a pic of the whole finished hams.

I really like the pulled ham. Made a nice wrap for supper with some. I have a few ideas for using some of it this week. Our Meijers had butt and shank hams today for $0.89 and $.79 / lbs today so bought two of each to do a bunch of this over the holidays for the freezer and gifts. Thanks for looking!

 

[kilo charlie]

Fantastic job!

 

[chopsaw]

Nice . Pulled ham is so good . Nice cook .

 

[912smoker]

Nice ham and those beans also look great !

 

[TulsaJeff]

That pulled ham looks great! Thanks for the pictures!

 

[civilsmoker]

Everything’s looks mighty yummy, but love the fire pic!!!!

 

[Fueling Around]

Da WoW!
Did you cross cut the meat before pulling?

 

[jcam222]

Da WoW!
Did you cross cut the meat before pulling?

No, just hand pulled it from the bone and broke down further with claws.

 

[pineywoods]

Looks great Jeff now I gotta see if I can find some hams on sale

 

[SmokinEdge]

Just dang! Jeff.
You know I’ve lately done some daveomak style injection on some butts but reduce the cure #1 by half and salt to 1.0% I do use erythorbate, but then smoke same day as a PP. It has that unbelievable pink ring throughout and the flavor is outstanding. Hammy and just delicious.
nice job, like.

 

[DougE]

Fantastic as usual, Jeff.

 

[SmokinAl]

Nice job on the ham!
I gotta do one of those, cause yours sure looks delicious!
Al

 

[Smokin' in AZ]

WOW!

Jeff, I didn't think it was possible buddy, but you definitely kicked it up a notch with the Lang Brother!

GREAT BIG LIKE!

John

 

[Bearcarver]

Looks Great, Jeff!!!
Boy, it's been awhile since I made some Pulled Ham.
One of the best things you can smoke!!
Nice Job!
Like.

Bear

 

[TNJAKE]

Man Jeff you nailed it big-time. I love pulled ham. Nice work bud

 

[BrianGSDTexoma]

I kinda of amazed turned out so moist. Normally when you cook those store hams that get dry if go over 145.

 

[Gonna Smoke]

Jeff, I'm not sure how I missed this, but VERY NICE work. After the rib roast, this has moved to the top of my to-do list for Christmas...

 

[gmc2003]

Holy Cow Jeff, that looks great. I've done a few hams before but never pulled. It's definitely on my todo list.

Point for sure
Chris

 

[xray]

Your pulled ham looks great Jeff! I never done this before, now I have to try it.

 

[BrianGSDTexoma]

Albertson had the Cook hams for .49. Guess I gonn have to add this to my list. Going in the freezer for now.