Thread: Freash Ham
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Unread 01-01-2013, 06:51 PM   #3
On the road to being a farker
Join Date: 10-20-12
Location: Hartwell, GA
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Was thinking if it wouldnt be done enough for pulled that I could go sliced.

I know it will not have a "ham" taste. I really do not care for that taste myself.

Would it be better to bump it up to 300*? I knew we used to do a whole hog on a home made smoker at about the 18 hour mark, so I thought maybe with just the ham it might be quicker. Makes sense though, the ham is the biggest part on the whole hog.
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