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.
X-Large Big Green Egg