Shredded smoked Ham

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

RickNessly

Smoke Blower
Original poster
Dec 8, 2017
79
95
Minnesota
Morning all....had an experiment that worked pretty well for the first try. I have been making some sausage lately, so had been researching and using curing salt.

So...I wet cured a pork butt and shoulder with salt/sugar/#1/pickling spices. I don't have any pics of the bath, but I brined/cured it for 8 days and then rinsed it and let it sit in a cold water bath in the fridge for 48 hours. It seemed to actually even out the color after the water bath...not sure if that's a thing, but it did it for me.

Then I used a light standard rub that I would use on pork butt for smoking. I kept it light because I knew the butts would be salty...even with the water bath. I was just focused on texture and curing correctly more than flavor for my first try.

Then I smoked it like a butt/shoulder...it's interesting...it took 16.5 hours. Each was around 7-8lbs...normally that takes me 8-10 hours max. I don't know if the curing slowed it down?

Either way...standard smoke...wrapped at 165...pulled at 196 and put in the cooler for about 5 hours knowing the temp would rise to the magic 203. My intention was to pull/shred to get a unique ham...or, at least unique to me.

See attached pics...it smelled like ham, tasted like super moist ham and wasn't too salty. It turned out pretty good for my first try.

Next I'm going to try beef...same process but with Beef shoulder clod...which I also shred with the same process. I love corned beef...so, we will see.
 

Attachments

  • IMG_2479.jpeg
    IMG_2479.jpeg
    166.2 KB · Views: 40
  • IMG_4174 copy.jpg
    IMG_4174 copy.jpg
    140.2 KB · Views: 41
  • IMG_4179 copy.jpg
    IMG_4179 copy.jpg
    218.3 KB · Views: 46
Well...pulled ham is a first for me! I guess serve it on a bun with some cheese and mustard? How are you eating it?
Marble Rye with mustard….same way I’m gonna eat the corned beef. It was a first for me…I love ham…so pretty excited to do this again. I’ll likely use less salt in the brine next time and glaze it.
 
I've heard of it before but never had it before... need to make that change! Nice work!

Ryan
 
Great post . I've done it a few times . It's an awesome change of pace .
Looks like you nailed it !
 
Very Nice! I just ate a bag of "butt ham" this week. Now... I've not done it to those temps, but looks like something to enjoy!
 
Looks great! I have a Fricks ham thawing to double smoke and pull tomorrow.
I think I'm gonna do the exact same thing tomorrow. Just happen to have a Frick's carver ham in the fridge and I've never tried that. Thanks for the idea RickNessly RickNessly
 
Morning all....had an experiment that worked pretty well for the first try. I have been making some sausage lately, so had been researching and using curing salt.

So...I wet cured a pork butt and shoulder with salt/sugar/#1/pickling spices. I don't have any pics of the bath, but I brined/cured it for 8 days and then rinsed it and let it sit in a cold water bath in the fridge for 48 hours. It seemed to actually even out the color after the water bath...not sure if that's a thing, but it did it for me.

Then I used a light standard rub that I would use on pork butt for smoking. I kept it light because I knew the butts would be salty...even with the water bath. I was just focused on texture and curing correctly more than flavor for my first try.

Then I smoked it like a butt/shoulder...it's interesting...it took 16.5 hours. Each was around 7-8lbs...normally that takes me 8-10 hours max. I don't know if the curing slowed it down?

Either way...standard smoke...wrapped at 165...pulled at 196 and put in the cooler for about 5 hours knowing the temp would rise to the magic 203. My intention was to pull/shred to get a unique ham...or, at least unique to me.

See attached pics...it smelled like ham, tasted like super moist ham and wasn't too salty. It turned out pretty good for my first try.

Next I'm going to try beef...same process but with Beef shoulder clod...which I also shred with the same process. I love corned beef...so, we will see.
I do a couple hams every year for thanksgiving here in Hawaii. we do it in an Imu, (in ground cooking) It comes out exactly as your pics look. So good! I just buy store bought though.
 
I did a fricks a cpl months ago and pulled it. It was very very salty. Was surprised with all the positive feedback on them. It was borderline inedible Not sure i would buy again.
 
I did a fricks a cpl months ago and pulled it. It was very very salty. Was surprised with all the positive feedback on them. It was borderline inedible Not sure i would buy again.
Have you tried making pulled ham with a different brand and had better results? I'm curious because I've never cooked a ham to pulling temp.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky