• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pulled Ham

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

jcam222

Epic Pitmaster
OTBS Member
SMF Premier Member
Joined
Jun 13, 2017
Messages
14,204
Reaction score
16,624
Location
Northeast Ohio
E3B45325-0FCE-4A76-9365-176CA27C44FA.jpeg
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.
E4EDCBAE-2FE4-4CF9-A233-D30BC847CB6D.jpeg
63C5FB53-B5DD-4047-92B2-F47B036758FE.jpeg
Fired up the Lang with some B&B lump and cherry. Ran a mix of cherry , apple and pear wood during the cook.
63C5FB53-B5DD-4047-92B2-F47B036758FE.jpeg
While the smoker was coming up to temp I prepped up a nice pan full of my keto cowboy beans.
35602934-C2FF-41C5-BE6A-966DE4B6A34A.jpeg
CA13E102-9BC3-4495-A549-102156A7583C.jpeg
Here are the beans after about 6 hours smoking.
66B1AF85-A0FB-4496-BCA4-8348B62634B7.jpeg
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.
A237E827-168F-454D-A5EF-FBFDAE60E6BF.jpeg
1FEEA050-77CB-45B1-A7D4-856575A3A4A1.jpeg
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!
 
Last edited:
That pulled ham looks great! Thanks for the pictures!
 
Everything’s looks mighty yummy, but love the fire pic!!!!
 
Looks great Jeff now I gotta see if I can find some hams on sale
 
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.
 
Nice job on the ham!
I gotta do one of those, cause yours sure looks delicious!
Al
 
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
 
I kinda of amazed turned out so moist. Normally when you cook those store hams that get dry if go over 145.
 
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...
 
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
 
Your pulled ham looks great Jeff! I never done this before, now I have to try it.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Back
Top
Clicky