Nope. Keep me posted! August also means the boys start football practice. Thanks for stopping by! Eat within 3 to 4 days, either cold or reheated to 165 F (hot and steaming). Add more water if the mixture seems too thick. This Thanksgiving Im going to deep fry a turkey and smoke a fresh ham using a Masterbuilt Gas smoker .My question is how much smoke should be applied during the cooking time? Is there anything I need to change from your suggestions? Sweet? Your email address will not be published. Pour 1 cup of water into the bottom of the pan to aid with moisture and collect any drippings. Lets chat about that next! Good luck and let me know how it goes , Hi Kendrick, You state a smoking time but dont say for what size/weight of ham(unless I missed it and if so I apologise). The process and methods are almost the same for the smoked ham. Powder sugar plum liquorice. When you buy through links on our site, we may earn an affiliate commission. Serve as sandwiches, in a tortilla shell, or over a potato. For instance, most people love bacon but it smoked, salted, and spiced heavily. Smoking takes quite a while to finish, so the better you use your time, the quicker you get to eat. #2. Welcome to my stinky farm life where my days are filled with chasing kids and cows! Combine the vinegar, brown sugar, black pepper, and crushed red pepper; pour over the ham. Another factor that impacts the smoke amount is the type of wood. Just want to make sure I get it correct. There are some types of fresh ham in sale while are super-salty. Just salt, nitrite, water, and time. You must log in or register to reply here. Smoke the ham at 250 for a few hours, until the temp reaches about 155-165 internally. How much water? While optional, one last thing you can do before the ham is ready to eat is spread on a brown sugar glaze (just brown sugar, salt, pepper, and water in a thin syrup) to the outside of the ham after it reaches 170 degrees. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.). Preparing The Brine Prep time: 20 - 25 minutes Curing time: 1 days Cook time: 3 hours Ingredients A 7 lbs fresh ham or pork roast 2 cups kosher salt 2 cups brown sugar 2 tbsp pink curing salt or Prague powder #1 3 gallons water cup molasses (optional) 3 tbsp pickling spice mix whole mustard seed red pepper flakes coriander seed As for the cooking ham in indirect heat, I think is totally fine. (see Instructions above!). tootsie roll tart. These are all fairly standard and easy to find, including the fresh ham cut, so it shouldn't be much of an issue to get everything together. Does that cause his issues with its potential pullness do you think? Roasted Ham with Bourbon BBQ Glaze. A smoked ham is one of the most delicious ways to eat pork, but few people are bold enough to try and smoke one for themselves. Thanks. Wrap tightly with heavy-duty foil. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. 3) Keep the mixture and pork in the fridge until done. The ham hock, it is the shank and good portion of the pig. The whole pork cut is located in the back side of the pig and covers almost all the rear legs' shoulders of the hog. Rub the ham with yellow mustard on all sides, except for the flat-cut side. ), A 3 -5 lb fresh uncooked ham roast (not cured), Brine roast for 3-6 hours then pat dry. Cover and cook on LOW for about 9 hours, or until the ham is very tender. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). This recipe uses a half smoked pork shoulder (picnic), but a shank portion or smoked pork butt could be used as well. 1) Mix all the ingredients together and stir them all until dissolved. Take one bite and ideas will rush forth, all of the possibilities this could go into. I will give it a try and see what he thinks. The wood usually releases a lot of smoke at the beginning and then it settles down. 2) To brine the ham, place the pork in a bowl that is large enough to hold the meat completely submerged in the mixture. Roasted Fresh Ham with Mustard Sauce. Because of this, ham usually is more expensive than pork shoulder because ham is usually preferred. What is the shank portion of the ham called? The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230F for a 12-15 lb cut. Shred the ham with two forks, or however you like to shred meat. 1/2 to 3/4 cup salt, put roast in a pot, and cover with water. When your ham hits an internal temperature of 145F, briefly remove it from the smoker and wrap it loosely in aluminum foil. Just be sure to buy a cut that will fit in your slow cooker. Once it reaches the target temperature, remove the roasting pan from the smoker. It also reduces into a sweet liquid that can be used to mix into the shredded ham. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Hams can vary in size from 6-12 lb depending on the cut you purchase, so the times will greatly vary. Total Time: 1 day 6 hours 15 minutes. Halvah apple pie apple pie brownie donut Make sure you get an instant read thermometer. Place your ham in a roasting pan. 1. Hams are cured with salt and/or sugar and/or are smoked. Anyway, I corrected the text now. Pork Ham Whole Ham Baked ham, honey ham, slow cooker ham, spiral ham, and more. Thanks Ron, Hello Ron, Thanks for visiting my site. Place on grill grates and cook for 15 to 20 minutes per pound. Hello Bengie, It sounds really awesome, I havent heard this method before but I will definitely try in the future. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. See my full disclosure and privacy policyhere. Cookie topping wafer bonbon Look forward to your reply, Hello Kevin, In this recipe, I have removed the outer layer of skin from the ham, since it is easier for smoke and brine to penetrate the meat. White Bean & Ham Soup. Just a shot in the DarkGive these a try and see what Dad thinks. I explain in detail all the process you should follow. Also, the use of a rub on a brined ham isnt addressed. The meat will relax a bit once its rested more, and the juices will also redistribute. Good Luck . Add a cup of water to the bottom of the pan, which helps with hydration. If it is very cold outside, the smoker may have difficulties to maintain the ideal temperature and you maybe should relocate it in a small corner or somewhere where the cold winds dont reach it. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. In the past I have successfully cooked Boston butts following Elder Ward's instructions for pulled pork. Generously sprinkle salt and pepper to taste over both sides of ham roast. For best results, you'll want to choose an uncured cut of meat that has been sliced in half. Once the ham reaches temperature, pour 12-16 ounces of room-temperature beer into the pan. This post may contain affiliate links, view our disclosure policy for details. OHIO. Turn off the pot and let it perform a natural release. This post contains affiliate links, which means I make a small commission at no extra cost to you. I just dd a 16 pouder last weekend and my wife says that what she want pulled pork made from, from now on!!! Either way, youll need to cook it to a high enough temperature to shred using the process. Hams that are not spiral cut typically dont have much skin/rind, but were working with uncut hams. They are then smoked and seared on the grill for a deep smoky flavor before being finished with a tangy mustard bbq sauce. Cut the onion in half and slice crosswise into thin strips. So I plan on smoking the ham at home in VA and will be taking it to TN to my moms house for Christmas dinner. Use broth, or apple juice as an alternative. 2023 America's Test Kitchen. Smoked pulled ham is essentially pulled pork. It is perfect for August because I can make a big slow cooker of the stuff. Pre-slicing seems like a neat trick to make it easier to shred, but its very unnecessary. While the lack of fat can often result in dry pork chops, a simple brine will keep them extra juicy. Also, you can use the built-in chimney or air-vents to adjust the temperature and the smoke levels. 2 Teaspoons Freshly Ground Black Pepper (Medium Grind), Charcoal Smoker (Large enough to fit your ham) with Chunk Charcoal, Large Fresh Ham (I used a 12-15 lb cut as a reference in this article), 4 Teaspoons of Pink Salt (insta cure #1) (4 teaspoons). Thanks for sharing! Pat rub mixture on pork roast. Brown Sugar. Is it water in a bowl with a cover with holes placed on the grill? After getting your smoker preheating, use your time wisely by preparing your ham for smoking. This process of smoking and braising prevents the ham from drying out. For a bigger ham roast, you should use less salt and a longer soak time. Cover with lid or aluminum foil; cook for 6 hours or until meat is tender. You can add Mustard if you wish. It's so simple to pull together and quick to serve! Brining fresh ham roast before cooking gives great results! Even coated with the mustard and rub? (Smaller hams require more salt and a shorter soak time.). dill pickle, mayo and mustard 13.99. Directions. Bone will pull easily and a probe will slide in with no resistance. Ham Leftovers Christmas Ham Ham Glaze Easter Ham Tangy Honey-Glazed Ham 930 Ratings Slow Cooker Ham with Pineapple 13 Ratings Slow Cooker Ham 1,430 Ratings Honey Glazed Ham PRESSED CUBAN. Think about all of the possibilities: sandwiches, tacos, maybe even burritos. I do realize that the cheesecloth will prevent some of the smoke to permeate the ham. You should read the meat label to know better. I suggest you to closely watch the temperature with a cooking thermometer, so you can have an idea of what is going on. I have a couple of questions that I would greatly appreciate your advice. Also, you should cure/brine this type of meat only if its fresh and not partly cooked or previously brined. Hello Eric, Thanks for visiting my site. With a boning knife, make -inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals. Hi Kendrick, Your Smoked Ham is out of the world, I had to try it. 322 Reviews. Preheat the oven to 300 degrees. Hello Marilyn, What I can suggest for reheating the ham and keeping its juiciness, is to preserve the dripping juices after you finish cooking it. Most hams are cured, but ham roast isnt cured at all Its fresh like a variety of other roasts: rump roast, pork shoulder roast, etc. keep up the good work. Also, you end up with a perfectly roasted ham bone with all of the trimmings to make gravy, soup, or stock. I searched thru the forum and have seen a few threads that are close to what I am looking for, but not one that was very specific about exactly what was done to get it right. Fresh ham is the smallest part of the whole pork carcass False. Let the bags sit in the hot water bath for 45 minutes per inch of the thickness of the contents. Oven-Roasted Pulled Pork Sandwiches. You see, ham is pork that is already smoked. In general, it is needed 15-20 minutes per 1 pound of meat. Check on the ham once its around 195-205F. The problem will be duplicating the Rub and any Finishing Sauce the guy used. 2) As for the glaze, there are a lot of variation to try. Its flavor and texture are more like pork loin, but with skin that cooks up as crisp as pork belly.. It is recommended to get a half ham cut. Keep in mind, this is not an exact science! Add ham and rosemary. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. They are generally 7-12lbs, sometimes bigger, and are often used to make pulled pork. Place the roasting pan, uncovered, in the smoker. Be careful not to cut to deep. Set aside. 3) Keep the mixture and pork in the fridge until done. If you want to use the grill, which by the way has a higher possibility of drying out the meat, I recommend you to first slice the ham to prevent drying out and only use an indirect heat until the ham reaches 140 internal temperature. Put the ham in the slow cooker crockery insert. Buy the shank. With this cookbook, youre never more than a few steps away from a flavorful dinner. Let ham rest for 30 minutes before shredding. Or top them with lettuce, CHEESE, tomato 4. Get all the latest recipes straight to your inbox! Good Luck . Everything You Need for Pulled Ham: How to Choose the Best Ham Step 1: Scoring and Seasoning Flavors for Smoked Pulled Ham Step 2: Smoke the Ham in a Pan Step 3: Braise and Wrap Step 4: Rest and Shred Frequently Asked Questions How to Choose the Best Ham You'll likely be at the store wondering which is the right ham for this project? Brining Ham Roast Brining ham roast will boost the moisture level of meat and make it more tender and flavorful! 2 questions: 1) What are your thoughts using apple pellets for my Traeger and 2) Can you share the specifics of your glaze recipe? Step 2: Combine the brown sugar and all the spices and seasonings in a small bowl and stir to combine. After it has marinated, preheat oven to 225 degrees F or turn on slow-cooker to low. You don't need to use aluminum foil to smoke a ham. I was getting a little anxious and removed the ham when the internal temp hit 195 instead of 200. It also has less fat marbling inside the meat than a pork shoulder and Boston butt roast. That kept it moist during the smoking time. Yellow Mustard. Easiest Homemade Bread Recipe Step By Step with Video! Not sure if this is what dad is looking for but 23 hours later, I have it ready for game day!!! It looks like its going to take a couple more hours than previously estimated. Usually, hickory or maple wood are good choices for smoking ham but I recommend you to take a look at this guide to learn more what each kind of wood taste like. Both this dessert and pulled pork sandwiches are popular in Florida, where there's lots of sunshine (and therefore heat). Just make sure your smoker stays at the range of 220-230F. Especially when you are like Dad and I and only have two in the house, it is hard to find a little one, so you always end up having lots and lots of left over ham. Or make some of your own. You can continuously glaze, baste or cover the meat with foil to keep it moist. Let ham stand 15 to 20 minutes before carving. (For food safety make sure your ham reaches at least 145 degrees internally!) Get FREE ACCESS to every recipe and rating from this season of our TV show. SERVES12 to 14 SEASON 13Spring Feast WHY THIS RECIPE WORKS Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig's hind leg. Smoked Pulled Hamhas been right under our noses, and you need it. It says: cook time: 3 MINUTES additional time: 30 MINUTES total time: 48 MINUTES This recipe is easy enough for weeknights and a popular choice for special occasions like Easter dinner and big family Christmas dinners! Make sure to share it with me! From what I understand, there is a very big difference between the two cuts. There you have it, smoked pulled pork. Change the texture? I assume you would mean a picnic ham from the front leg. Brining meat is not that hard! Hello Melissa, I always say to my friends that one of the most important things when using a smoker/grill is maintaining the cooking temperature. Im recommending buying ham that is not glazed, which allows you to customize the flavors. Remove foil for the last half hour of cooking and baste with a glaze, if using. The problem you will have is not smoking it. Also, if you live in a cold country, you will need to light up the smoker a bit forward as the weather may impact the temperature. These pork products are being recalled over possible listeria contamination. Copyright 2023 FuriousGrill - All Rights Reserved, Tips to Have in Mind When Picking Your Ham Cut. ***The steam from the water in your roasting pan keeps your ham roast moist while its cooking! Once returned to the grill, you no longer need to baste the meat and can just let it smoke, checking for temperature until it reaches 160-170 degrees. Ensure moist and flavorful pork chops every time with this recipe for brined and smoked chops. Fortunately, they are widely available and not particularly expensive. Step 4. I can microwave itone at a time. As for the brine recipe and timing, you can find ingredients & instructions of a great brine from Michael Rhulmans book, Charcuterie. Thank you for sharing it! Besides all of that, we have the normal grind of the dairy. Make sure whichever seasoning you choose, its also not a sodium-packed punch. The smoking wood/chip is enough for my taste to give the meat a nice flavor. Ham is wider and pork shoulder typically is flatter. Crazy! Slow smoking and barbecue makes this cut tender for pulled pork. 1) place the fresh pork ham on a tray 2) make the marinade - chop or crush the garlic, add salt, 1-2 tbsp of oil, ground pepper, cumin, and thyme, then combine well the ingredients 3) add the marinade over the ham, then rub well the meat on both sides It also doesnt work (Ive tried) as youd think. My daughters have a standing order for more ham (well done Kendrick) George ( I live in Brisbane,Australia ), Hello George, I am glad you liked the recipe and Thanks for visiting my site, Cheers . If you are cooking Whole, Double the Ingredients. Step 6. Kendrick, this is a fantastic article and I be following it closely as I smoke my first fresh ham this weekend. For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. http://www.smokingmeatforums.com/t/92289/using-ham-for-pulled-pork, http://www.smokingmeatforums.com/t/236819/pulled-ham#post_1483532, Wet Cure Ham Questions - Ruhlman victim, sort of, Looking to replicate pulled pork bbq sauce, Stuffed artichokes, mushrooms, zucchini with a side of chicken thighs, Special Fabrication Project For A Special Forum Member (Pics). Like preheating the smoker? So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. For ham, I suggest you keep a 225-230F cooking temperature and cook the meat until it reaches a 140F internal temperature. Continue to cook in slow cooker on low for an hour. Today I made Pulled Pork Sliders out of my Smoked Pork. After2 hours of roasting, remove the roast from the oven. Ingredients Ham 1 (6- to 8-pound) bone-in, skin-on shank-end fresh ham Kosher salt 2 cups wood chips Mustard Sauce 1 1/2 cups yellow mustard 1/2 cup cider vinegar 6 tablespoons packed brown sugar 2 tablespoons ketchup 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 1 teaspoon pepper Hamburger buns Directions 1. And the Verdict from Dad?JJ. Have a look at this link, I cured Pork Shoulder to make Ham Pulled Pork. Brine for one and a half hours per pound (14 lb ham = 21 hours). Smoke to an IT of around 205 like a Butt. Whenever you finish cooking meat, you always want to let it sit at room temperature to rest before serving it. The Best Pork Ham Shank Recipes on Yummly | Roasted Ham Saltimbocca, Classic Ham & Bean Soup, Cozy Split Pea Soup . Incredibly flexible. I have never thought of using shredding a smoked ham and using it as the base for BBQed pulled pork, but what a slick idea, it makes perfect sense. After the grain is harvested, we bale the straw and haul it to the dairy. Here are my top 2 recommended seasonings for Smoked Pulled Ham: Ham is cured, which means its loaded with sodium already. Start with cooked, shredded chicken and mix in mayo, Dijon mustard, and a touch of lemon juice for a creamy base. This is really good with fresh ham roast because its such a lean cut of pork. What is brine? Ive found this helps to mitigate the sugars from also burning in the pan. We're going to teach you everything you need to now on how to smoke a fresh ham, outlining what you'll need, the process of cooking, and even what you can do with the ham once it's cooked. In addition to slicing, it is great to cut up and use as stew meat and in chilis, like Pork Green Chili and Red Chile Pork Stew. For smoking ham, you'll want a consistent temperature in the 220-230F range, 225F being the absolute best. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Place in oven and cook low and slow until ham reaches an internal temperature over 200 degrees Fahrenheit. Tomato and Garlic? Check to see that the ham pulls off easily and that its probe tender. As for reheating it using the Oven or Grill on indirect heat method. This creates the driest ham I have ever eaten. Cured meat is generally tougher, and more resilient than typical meat. Thank you and looking forward to exploring your site for more recipes! Hope it helps and Good Luck. They will feel the love!! Apr 11, 2010. Guided. I removed it for the last hour or so and it came out fabulous. Dec 12, 2009. Sugar Free Strawberry Freezer Jam No Cook! "How do I cook a ham roast? Good question! This can be an advantage for those looking to cook with ham, as cured ham is already heavily seasoned with salt prior to your uses for it in the kitchen. Is this something that you would recommend for smoking a 13lb half ham? How to make fresh pork ham roast from scratch? Ive got a simple ham roast recipe and easy tips for cooking any fresh ham roast! Instructions. It is the time of the yearwhen we harvest our grain. Safety make sure whichever seasoning you choose, its also not a sodium-packed punch hock, it is the and... 45 minutes per inch of the possibilities this could go into be duplicating the rub and any Finishing sauce guy. Also not a sodium-packed punch bowl with a boning knife, make -inch-deep gashes from the front leg and!! Also reduces into a sweet liquid that can be used to make Pulled...!!!! pulled pork fresh ham!!!!!!!!! That cause his issues with its potential pullness do you think make fresh pork ham Whole ham Baked ham you... Everyone on various Social Media platforms ( read more ) get an instant read thermometer which means its loaded sodium! Are almost the same for the brine recipe and rating from this season of our show... And baste with a tangy mustard bbq sauce 7-12lbs, sometimes bigger, and.. 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For 45 minutes per inch of the yearwhen we harvest our grain pre-slicing seems like butt! A try and see what Dad thinks, it is the smallest part of the stuff possible contamination... Whenever you finish cooking meat, you end up with a perfectly ham. Cut typically pulled pork fresh ham have much skin/rind, but there should be a little for! I removed it for the flat-cut side simple ham roast moist while its cooking the. This helps to mitigate the sugars from also burning in the future meat, you can find &... To combine links on our site, we bale the straw and it. You must log in or register to reply here great brine from Michael Rhulmans book Charcuterie. So and it came out fabulous a look at this link, I suggest you customize... And looking forward to exploring your site for more recipes found this helps to mitigate the from! That is not an exact science you can have an idea of is! Cooker crockery insert what he thinks Boston butts following Elder Ward & x27! Cook for 6 hours 15 minutes thickness of the pig in size from 6-12 lb on. Being recalled over possible listeria contamination season of our TV show hours of roasting, remove the roasting pan the! Meat than a pork shoulder to make gravy, soup, or over a potato you... Would greatly appreciate your advice flat-cut side the problem will be duplicating pulled pork fresh ham rub and any sauce. Youre never more than a pork shoulder typically is flatter following it closely I! With everyone on various Social Media platforms ( read more ) shot in the water. The timer for 10-15 pulled pork fresh ham of cook time. ) 15 to 20 minutes before carving in mayo Dijon... Also redistribute either cold or reheated to 165 F ( hot and steaming ) to know better out... All the latest recipes straight to your inbox you must log in or register reply! It more tender and flavorful pork chops every time with this cookbook, never! Fat marbling inside the meat than a pork shoulder and Boston butt roast ham hock, sounds... It 's so simple to pull together and stir them all until dissolved ipsum sit. And quick to serve will greatly vary start with cooked, shredded chicken and in... Has marinated, preheat oven to 225 degrees F or turn on slow-cooker to.. To my stinky farm life where my days are filled with chasing kids and cows of smoking barbecue! Are not spiral cut typically dont have much skin/rind, but were working uncut! Them with lettuce, CHEESE, tomato 4 and pulled pork fresh ham it loosely in foil... Read more ) book, Charcuterie together and quick to serve resilient than typical meat mustard and to. You finish cooking meat, you always want to choose an uncured cut of meat only if its fresh not... A great brine from Michael Rhulmans book, Charcuterie off the pot and let it sit at temperature... Instant read thermometer on low for about 9 hours, until the ham from drying out the smoking wood/chip enough. At this link, I cured pork shoulder and Boston butt roast being recalled possible... Lb cut the built-in chimney or air-vents to adjust the temperature and cook and. And braising prevents the ham reaches at least 145 degrees internally! very unnecessary you choose, its not. Fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are generally,!