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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-09-2013, 10:38 PM | #1 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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Ham for Pulled Pork
Hi,
Has anyone used fresh ham for pulled pork? Any advice? I'll be smoking it Thursday. Thanks! Eric
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2 Thessalonians 2:15 Exodus 12:9 |
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04-09-2013, 11:18 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I'm sorry but it doesn't sound too great to me. Ham has been cured which definitely tightens up the meat and dehydrates it a bit. I frankly don't see how you could pull it. But that is just my humble opinion and I have been wrong countless times before :)
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-09-2013, 11:57 PM | #3 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I've not done it, but as I understand it a fresh ham will pretty much be pulled pork since it will not have been cured or smoked if it's a green or fresh ham.
The only thing I can think that would give you trouble is that there's not as much marbled fat in the ham as there is in the shoulder. I'm not sure if this is a good or bad thing. I know that since the rendered connective tissue and fat in a butt or picnic makes for great flavor, you may notice a difference in the ham, being more lean. BUT....this is all speculation.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-10-2013, 05:32 AM | #4 |
Found some matches.
Join Date: 06-16-12
Location: Nappanee, IN
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You can do fresh hams the same as you would pork butts. Just make sure you get them hot enough (200-205 degrees) in the center. Hams tend to be leaner than butts so if you plan to serve it unsauced it will be dry. Also the muscle is different so you tend to get longer stringier product. We have done this for a fundraiser at my local volunteer fire dept. with good success. Good luck.
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04-10-2013, 06:01 AM | #5 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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+1 above. I inject, and I wrap tightly to help with that moisture he's describing above, but IMHO I like the flavor better... Subjective, I know... The ham, BBQ'd (fresh ham of course), with just a tiny amount of a finishing sauce.... MMmmmmmmmmm num num num num
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-10-2013, 07:10 AM | #6 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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It sounds like Spam to me.
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04-10-2013, 07:14 AM | #7 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I will be looking forward to hearing how it turns out. I was reading / listening-to the BBQ stories at the Southern BBQ Trail, and there are pitmasters that swear by shoulders only, and others that insist that they will only cook hams.
I think either will be good if you cook them right. I want to try a fresh ham sometime... I have always used shoulders before (because they are so forgiving.) It's really hard to screw up a pork shoulder.
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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04-10-2013, 07:17 AM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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When I've cooked whole pigs on the Caja China the hams fall apart just like all the rest of the meat. They have been injected with mojo though. Perhaps injection would help.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-10-2013, 07:17 AM | #9 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Been there done that same as a butt but not as much fat also the meat will be lighter color than butt, taste the same maybe a little dry, BTW it hard to find fresh ham around here
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04-10-2013, 08:08 AM | #10 |
Knows what a fatty is.
Join Date: 03-15-13
Location: Annapolis & Ocean City Md.
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Places that slice or chop the pork like to use the fresh ham.
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04-10-2013, 08:58 AM | #11 |
Knows what a fatty is.
Join Date: 03-29-11
Location: Sayreville, NJ
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04-10-2013, 11:21 PM | #12 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Make sure what you have. I have often seen "Fresh Ham" Picnic... Picnic is great for pulled pork
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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04-11-2013, 04:45 AM | #13 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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My nephew & i did a 24lb'er for the first time last winter in the 22 1/2 wsm for 22 hrs and wooooooo, it was awsome! Injected the heck out of it too.
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-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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Thanks from:---> |
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