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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-09-2013, 10:38 PM   #1
motoeric
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Default Ham for Pulled Pork

Hi,

Has anyone used fresh ham for pulled pork? Any advice? I'll be smoking it Thursday.

Thanks!

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Unread 04-09-2013, 11:18 PM   #2
martyleach
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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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Unread 04-09-2013, 11:57 PM   #3
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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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Unread 04-10-2013, 05:32 AM   #4
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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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Unread 04-10-2013, 06:01 AM   #5
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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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Unread 04-10-2013, 07:10 AM   #6
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It sounds like Spam to me.
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Unread 04-10-2013, 07:14 AM   #7
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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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Unread 04-10-2013, 07:17 AM   #8
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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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Unread 04-10-2013, 07:17 AM   #9
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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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Unread 04-10-2013, 08:08 AM   #10
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Places that slice or chop the pork like to use the fresh ham.
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Unread 04-10-2013, 08:58 AM   #11
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Unread 04-10-2013, 11:21 PM   #12
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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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Unread 04-11-2013, 04:45 AM   #13
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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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