Pulled ham for the "Cured" throwdown

[SMOKE FREAK]

I had no intention of entering this throwdown but I did have a hankering to try my hand at pulled ham.
Ham is coated with rub and ready to catch some smoke in the WSM 18.


And I thought the heat and the sweet would blend well with the salty ham.


After 5 hours of Pecan smoke it's time for half a beer and a foil blanket to rest in a 300 degree oven till done. OK that's not really resting now is it.


I got this pan of pulled ham along with a lot of meat still on the bone for some ham and beans next week.


These are the players. CWB toasted, smoked extra sharp cheddar slices, and a mix of Dukes Mayo, whole grain mustard, and a whole roasted hot Hatch pepper minced.


And this was my first sandwich.


Pretty sure I heard it say bite me.


In the end I think I like pulled ham better than any pulled pork I ever tasted.

And thanks for checking it out.

 

[ModelMaker]

Good.
Ed

 

[Stingerhook]

Damn that looks good Craig.

 

[sudsandswine]

Never heard of pulled ham before but it looks great. May have to try that sometime. I have smoked some "corned" Boston butts before and made pastrami pulled pork with them and liked it quite a bit.

 

[thirdeye]

I've cooked plenty of hocks and shanks to a pullable state.... and I've eaten pulled ham, but have never made it. I cure front shoulder hams (butt and picnic) so I think I'll give this a spin on a picnic one of these days.

 

[Big George's BBQ]

Have never had pulled ham but would really like to try it Looks really good

 

[cowgirl]

Looks great, Craig!

 

[DarkStar11]

That looks and sounds pretty awesome