Thread: Pulled ham

So every year we split a beef cow with a couple of friends. I had to rearrange the freezer and came across a ham that I forgot we had so I decided since it was going to be warm (40*) I'd fire up the smoker. I basically just treated the ham as if it was a plane pork butt. I did a mustard slather, lightly seasoned with a not so salty rub and put it on the smoker this morning at 5:00 AM. About 3:00 it made it to 165°, I wrapped it with a small can of pineapple juice poured over it. Back in the smoker till it reached 207. It pulled nicely, made a Mac n cheese and cheated with canned collard greens and some baked beans.


Sent from my iPhone using Crappie.com