Pulled Ham (First Try) - QView

Discussion in 'Pork' started by knifebld, Aug 4, 2014.

  1. knifebld

    knifebld Smoking Fanatic

    Hey all,

    Was reading Todd's (Woodcutter) pulled pork thread a few weeks back and was curious as to what that was...this led me to search the topic and was led to amazing threads from Bear, Disco, Woodcutter, Flyboys, and others that including incredible pictures of cured pork butts turned into pulled hams....it was then that pulled ham made it to the top of my list of things to smoke!

    Curing salts are not easy to find around my area so had to place an order with 'The Sausage Maker' and patiently wait for it to arrive. I ordered 5lbs of Instacure No.1

    Finally after about a week it arrived and my butt was off to the butchers to get some pork butts.

    Came home to unwrap my butts and found only one 21 lbs big butt [​IMG]...


    Was sure that I asked for two 8 lbs pieces...but no worries....carved those puppies up, took off the fat cap, deboned them, and tied them all up with butcher twine;


    My 16 year old saw me working away and decided to join in....right when I was about to prepare a batch of Pops6927's wet curing brine;


    As I headed out to grab a beer and check on another couple of pork butts I was smoking that day, I left David to inject the butts with the curing brine (injected at every inch);


    Finally, tossed both butts into a brand new bucket with two batches of Pop's brine;


    Weighed them down with a ziplock full of water, make sure the lid was secure...and placed them in my fridge to sit for the next 13 days;


    Not sure if you can tell....but I am VERY excited right now!!

    Stay tuned for part two in a few weeks!

    Cheers
     
  2. [​IMG]   Oh damn we have to wait till the 16th????  Cruel if ya ask me.  You better hold us over and post pics of your "other" smokes until then.
     
  3. dandl93

    dandl93 Smoking Fanatic

    Looks like some great meat and nice to see your son enjoying smoking with you.

    I do have a question why take it to Pulled ham?I would be slicing me some ham steaks or thin sliced for sandwiches.The only time I take meat to the pulled stage so I can tell my wife I messed up and she has to make Mexican Tamales with it.

    Cant wait to see the results

    Dan
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    You're gonna love it! I'm still eating leftovers from this weekend. It is so good I'm surprised it is not more popular. A lot of people never had it before.
     
  5. knifebld

    knifebld Smoking Fanatic

    LMAO....short answer...cause I have never had a smoked pulled pork ham and was dying to try after reading about it in the forum. But since I have two...I might decide to pull one and slice the other...got two weeks to think about it! LOL

    Cheers!
    Todd, you're killing me with those pics over on your thread! When reheating do you add anything to it?
     
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    Mostly eggs, or sandwiches, otherwise I just heat it and eat it. It is very moist.

     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn

    I'am in for this one, ya have a good helper there ! Thumbs Up
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks for the Heads up on this, Knife!!

    Now that you started these whole, you might as well keep them that way & pull the whole load into pulled ham.

    Maybe next time, you want to split it into half pulled Ham and slices, you might want to follow my Step by Step below, and make the fatty half (top) of the Butt into Buckboard Bacon slices, and the bottom less fatty half into Pulled Butt Ham.

    Link:

    Buckboard Bacon and Pulled Cured Boston Butt Ham    

    I'll be back at smoking time.

    Bear
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

     
  10. knifebld

    knifebld Smoking Fanatic

    Maybe next time...still can't get those pulled ham pics from Todd's last post out of my head, so as I was prepping them I only had one goal in mind; make a boat load of pulled ham! LOL

    Love the bacon idea but will hold off on that until I purchase a good slicer.

    Thanks for stopping by Bear.
     
  11. knifebld

    knifebld Smoking Fanatic

    Finally! After two weeks of waiting...I pulled my pork butts out of the fridge!

    Gave them a good rinse, pat them dry, and let them sit in the fridge for a good 12 hours to form a pellicle;


    Pre-heated my WSM to 140F and tossed in some Hickory and Sugar Maple chunks, then tossed them on at around 10PM Saturday night;


    Found it quite challenging to keep low and steady temps on the WSM, but managed to keep it between 120F and 155F for the first 5 hours, then bumped the heat to 230F until the foil.

    Here is a pic about 8 hours in;


    A few hours later, IT hit 155F and I foiled....placing about 5 pineapple slices on the bottom of each pan, then mopped with a mixture of the following;

    - 1/4 Cup Pure Canadian Maple Syrup

    - 1/4 Cup Dark Brown Sugar

    - 1/4 Cup Pineapple Juice

    - 1 tsp Ground Nutmeg

    - 1 tsp Ground Cloves

    - 1 tsp Ground Cinnamon

    Added another 5 slices of pineapple on top and voila!


    Double foiled it and then back into the smoker. I kept the smoking temp at 230F for about 5 more hours then bumped it to 260F. I finally pulled these puppies out at 9PM Sunday (23 hours!!!). I let them rest for an hour, then began pulling them, here's how they looked;

       

    Wow was this ever tasty!!! Perfectly moist and the mop mixture was just perfect with it.

    Huge thanks to Bear, Disco, and Woodcutter for some major instruction and inspiration on this. And also a shout out to Pops6927 for a wet curing brine that could not be easier!

    Cheers!
     
    Last edited: Aug 18, 2014
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    That looks great. I think I would still choose prime rib over the ham but I can't think of anything else. Nice job!
     
  13. knifebld

    knifebld Smoking Fanatic

    LOL So would I, but until my 6 kids move out...will see more pork butts on the smoker then prime rib! LMAO
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Awesome, Chad!!![​IMG][​IMG]

    I haven't made any Pulled Ham for awhile, and you got me Drooling here!!![​IMG][​IMG]

    I have to agree with both you & Todd that I choose Prime Rib over Pulled Ham, but it's usually just me & Mrs Bear here!!

    Bear
     
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Last edited: Aug 20, 2014

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