- Jun 25, 2012
- 4
- 10
I was given a ham labeled "fully cooked, hickory smoked, semi-boneless ham". Would I be able to use this for pulled pork if I put it in the smoker and bring it up to 195-205 internal temp smoking like I would a butt? I'm wondering if it would be better to just heat, slice and make a ham sandwich with it. Any opinions are welcome.