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I have a ham in my freezer
Posted on 5/14/24 at 9:02 pm
Posted on 5/14/24 at 9:02 pm
It’s been there since Christmas and I’ve been wanting to cook it. Was watching YouTube videos and stumbled upon a “pulled ham” video. Basically smoke it like you would a butt and when it’s done pull it like typical pulled pork.
The only thing is that after watching a few videos they say not to use a spiral sliced ham… and that’s exactly what’s in my freezer…
I understand why they say not to… so it doesn’t get so dry and all of that. But I’m thinking about giving it a shot anyways. I think it’ll be ok if I spritz it throughout the cook.
What say the F&DB? Should I give it a shot or do you think I’ll be wasting my time and it’ll come out bad?
The only thing is that after watching a few videos they say not to use a spiral sliced ham… and that’s exactly what’s in my freezer…
I understand why they say not to… so it doesn’t get so dry and all of that. But I’m thinking about giving it a shot anyways. I think it’ll be ok if I spritz it throughout the cook.
What say the F&DB? Should I give it a shot or do you think I’ll be wasting my time and it’ll come out bad?
9
Posted on 5/14/24 at 9:08 pm to CrawfishElvis
Plan B is to smoke it and use it as sandwich meat
Posted on 5/14/24 at 9:12 pm to CrawfishElvis
Funeral sandwiches
Posted on 5/14/24 at 9:20 pm to CrawfishElvis
I made pulled ham this weekend out of a pork butt. I cured the butt for about a week then smoked it like I normally would do pulled pork. Had several coats of a honey glaze towards the end. Came out great
Posted on 5/14/24 at 9:23 pm to CrawfishElvis
quote:
they say not to use a spiral sliced ham… and that’s exactly what’s in my freezer…
Put it face down in a tall sided foil pan. I "inject" half honey, half pineapple juice, a teaspoon of cayenne pepper. Warmed in the microwave to blend. Yeah, it runs out the slices, but not all of it is sliced. When you get enough smoke on it, foil to cover and bring to your pulled pork temp. It's good. It's lean and a little dry left-over, so a good smoky/spicy bbq sauce pairs well with it the next day.
Posted on 5/14/24 at 10:00 pm to CrawfishElvis
Why not wrap it tightly in netting or gauze, bind it tightly, then soak that in your seasoned basting liquid and the smoke it with the wrap in place?
Posted on 5/14/24 at 10:09 pm to CrawfishElvis
What kind of ham are we talking? A fresh ham (raw and not cured) or a cured and smoked ham?
If you smoke a fresh ham, it’s pulled pork if you smoke it to the right temp or a pork roast if you just smoke it until cooked. It would be dryer than a butt, but shouldn’t be terrible.
If the ham is cured and smoked, it’s already cooked and formed, you cannot pull it unless you’re simply talking about shredding a cooked ham.
If you smoke a fresh ham, it’s pulled pork if you smoke it to the right temp or a pork roast if you just smoke it until cooked. It would be dryer than a butt, but shouldn’t be terrible.
If the ham is cured and smoked, it’s already cooked and formed, you cannot pull it unless you’re simply talking about shredding a cooked ham.
Posted on 5/14/24 at 10:48 pm to SixthAndBarone
quote:
What kind of ham are we talking?
I honestly don’t know tbh. It was gifted to me. The label says spiral cut, but after checking it out it doesn’t say smoked, or anything on it. So I’m assuming it isn’t
Posted on 5/15/24 at 5:58 am to CrawfishElvis
I do pulled ham often and spiral sliced will be dry and tough. Your best bet is to get a bone in ham labeled "ham in natural juices" instead of water added.
Posted on 5/15/24 at 6:08 am to CrawfishElvis
If it’s spiral cut, then it’s a cooked ham (cured and “smoked”).
Posted on 5/15/24 at 6:14 am to CrawfishElvis
If it's spiral sliced meat church did a pretty good video recently. I bought a ham when it was dirt cheap with plans of using it for sandwich meat
Posted on 5/15/24 at 1:21 pm to CrawfishElvis
I would recommend smoking for a coulpe of hours to get the flavor and then braising to finish the cook.
I don't think you will get the "pulled" texture like is achieved with prok butt becasue the ham is already sliced. The end result may yield is somehting closer to a "chipped" or "flaked" meat like ham salad if you're going for that fall apart tender doneness.
I don't think you will get the "pulled" texture like is achieved with prok butt becasue the ham is already sliced. The end result may yield is somehting closer to a "chipped" or "flaked" meat like ham salad if you're going for that fall apart tender doneness.
Posted on 5/15/24 at 1:46 pm to BigDropper
I’m guessing this one has already been smoked and cooked through? If so, throw it on the smoker until it reaches 140 internal. Eat what you want that night. Then chop up what you don’t eat and throw the meat and the bone into a pot of white beans.
Posted on 5/15/24 at 4:59 pm to CrawfishElvis
Elvis,
As Sixth and others have noted - that ham is "cooked" and ready to eat as is.
Seems like I always dry these cooked hams out when I cover and heat in the oven.
If its not a gathering of people I prefer to take slices from the ham and warm them slightly as I serve/eat it - makes the best ham/grilled ham poboys for days. Give it a try.
As Sixth and others have noted - that ham is "cooked" and ready to eat as is.
Seems like I always dry these cooked hams out when I cover and heat in the oven.
If its not a gathering of people I prefer to take slices from the ham and warm them slightly as I serve/eat it - makes the best ham/grilled ham poboys for days. Give it a try.
Posted on 5/15/24 at 7:03 pm to OYB
That’s a pretty good idea. Thanks
Posted on 5/16/24 at 12:16 am to CrawfishElvis
After the other thread about red beans and ham, do that. Dice some of it up and let it go low and slow with the beans. No other meat, just the ham.
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