Pulled shoulder ham

[Richtee]

Well, I did a butt/shoulder ham over the last couple weeks, bone in. After cool smoking, it went into the oven till 165°. As it was bone in, I sliced about 2 Lbs of BEAUTIFUL slices from one end, and have tossed the rest on the bone back into the oven to 205°, looking for pulled ham sammies. Sliced Stuff's good! I'll try to get a couple pix.

Anyone done this before? Sure sounds tasty. As it's a butt/shoulder, I don't think I gotta worry about dryness.

[jbchoice1]

sounds good on paper... would probably make for a great nacho topping too... what makes for being able to pull meat though... and isn't the ham a "stiffer" consistency because of the cure/brine you use...

[Texas-Hunter]

How long did you cool smoke it??

[Bbq Bubba]

By imn88fan

Sounds like you made Buckboard bacon and are now trying to pull it?

[Richtee]

By imn88fan

Sounds like you made Buckboard bacon and are now trying to pull it?

I did BOTH Bubba... you knew I could...

[Richtee]

sounds good on paper... would probably make for a great nacho topping too... what makes for being able to pull meat though... and isn't the ham a "stiffer" consistency because of the cure/brine you use...

No... the cut being what it is..a butt/shoulder...allowed easy pulling even after curing.

[Richtee]

How long did you cool smoke it??

About 12 hours over mainly hickory, with an apple chunk er two in there. Temps about 110 to 130.

[wutang]

So how would you compare the texture of the pulled ham to the texture of pulled pork??

[Bbq Bubba]

I did BOTH Bubba... you knew I could...

Nice job, pulled ham looks good!

[Capt Dan]

I thought only athletes pulled a hammy!

Looks purdy! I wish I had a big pile of it on a kieser bun with hot mustard and swiss cheese on it cold!

[SmokinLee]

Nice Job Rich, I still have two vac pacs of that butt ham I did for Easter in the freezer and can't wait to take another out, it was great as I am sure yours was.

[Richtee]

So how would you compare the texture of the pulled ham to the texture of pulled pork??

Firmer... but by no means objectionable to a sammie. I'm making this again for sure.

[travcoman45]

That looks real fine rich! Nice work!

[wutang]

Firmer... but by no means objectionable to a sammie. I'm making this again for sure.

Sounds good to me. for going down a road less traveled. Nice work.

[Bassman]

Good looking ham! I don't think there's any way I could keep the temp that low on my smoker. May have to give it a try though.