I did a pulled ham last year for the first time. It’s amazing. Now I’m just looking at a bunch of different videos to get some tips to perfect it. Going to do another one this year for thanksgiving. Anyone questioning if it’s worth trying, it’s a resounding yes.
It's been a favorite of ours for awhile too, we started serving this for Easter and sometimes Christmas. It's so easy to smoke and hold until meal time.
Fantastic ! Hey Brad ... I would like to add Applewood chips to the smoking process , what's the best way to do that ; maybe the last couple of hours ? (I have a side smoker on my grill to do the applewood at a higher heat)
I do this in the oven as well. Such a great way to eat a ham. It always seems like a lot of ham goes to waste, unless I do it low and slow and pull it!
If you were doing an uncooked, small, bone in ham to feed 8 people, how long in the oven and what temperature to get the ham to 160° F before braising?
@@aldlconnolly That is a very different recipe, being a fresh ham rather than a cured ham. I would look up "Fresh Ham Roast" for some specifics. Generally you would cook at about 300-350°F for 3-4 hours, but that will depend on the size of the ham. 160°F is too high for a fresh ham, cook it until about 140°F instead.
Pop that ham in the oven at 300f covered with foil let it go for 3 hours. If it isn’t falling apart by then. Do another hour. Then another hour. lol. It’ll be done and good af. It’s really simple. Just let the oven work its magic. IMO. lol.
You can if you want, I just don’t for the same reason I don’t score pork shoulders for pulled pork. It will add a little more texture if you do, but it’s not necessary for the cook.
@ttaffaro Any sweet soda is a great choice. Just pour a can or two over everything and let it braise, covered. When it's pulled, mix it all together and let it go a little while longer uncovered to thicken up the juices and soda.
I did a pulled ham last year for the first time. It’s amazing. Now I’m just looking at a bunch of different videos to get some tips to perfect it. Going to do another one this year for thanksgiving. Anyone questioning if it’s worth trying, it’s a resounding yes.
That is awesome! We love making it!
Totally agree. Spiral sliced is for beginners! Smoked and pulled a ham just for fun one day and I too am obsessed with different flavors and such.
Relatively new to the channel. I smoked one of these this past weekend- simply outstanding!! And that rub? Id put it on my shoe and eat it.
Welcome aboard! Thank you for the feedback and please do NOT eat your shoe 😅
That ham looks so delicious. Definitely need to try making some. Liked the way it shedded just like pulled pork. Have a fantastic weekend.
Thank you! You too!
I did this last year and it was such a hit. I feel like it’s the way we should’ve had ham forever. I’ll probably never go back to a sliced ham
Honestly that’s how our family is. Once I started making this, it’s the only way.
Great vid! I've been doing this for a couple of years. Best ham ever!
It's been a favorite of ours for awhile too, we started serving this for Easter and sometimes Christmas. It's so easy to smoke and hold until meal time.
@ChilesandSmoke Us, too!!
Fantastic ! Hey Brad ... I would like to add Applewood chips to the smoking process , what's the best way to do that ; maybe the last couple of hours ? (I have a side smoker on my grill to do the applewood at a higher heat)
First couple, it’s wrapped in foil for the end so it won’t absorb any flavor
I would never have imagined you could do a smoked pulled ham. Awesome. Thank you.
Yeah it’s crazy and delicious, hope you try it
@@ChilesandSmoke Definitely on my list. My dad hates pulled pork. But loves ham. So I hope he would this. If not. More for me. Lol.
@@boonelipsey5393 haha that’s the way
You should do Smoked Lobster on a Green Egg. The “dwell in the shell” methods makes its soooooooooo gooood.
Sounds delicious 😋
Making this weekend! Appreciate the vid!
Hope you enjoy 😊
How'd it turn out?
Been wanting to do this forever now, let's see if you talk me into it!! lol
Do it!!
I do this in the oven as well. Such a great way to eat a ham. It always seems like a lot of ham goes to waste, unless I do it low and slow and pull it!
I’m so glad you enjoyed it!
If you were doing an uncooked, small, bone in ham to feed 8 people, how long in the oven and what temperature to get the ham to 160° F before braising?
@@aldlconnolly That is a very different recipe, being a fresh ham rather than a cured ham.
I would look up "Fresh Ham Roast" for some specifics. Generally you would cook at about 300-350°F for 3-4 hours, but that will depend on the size of the ham. 160°F is too high for a fresh ham, cook it until about 140°F instead.
@So just to be clear, a fresh ham cannot be made into a pulled ham overnight?
Pop that ham in the oven at 300f covered with foil let it go for 3 hours. If it isn’t falling apart by then. Do another hour. Then another hour. lol. It’ll be done and good af. It’s really simple. Just let the oven work its magic. IMO. lol.
Looks good bro!
Appreciate it!
Stunning.
Thank you!
Looks great! One question: why didn't you score the ham?
You can if you want, I just don’t for the same reason I don’t score pork shoulders for pulled pork. It will add a little more texture if you do, but it’s not necessary for the cook.
I bet if you chopped that up after pulling and made ham salad out of it that would probably be the best ham salad ever!
Haha, I have a recipe for it:
www.chilesandsmoke.com/spicy-smoked-ham-salad/
I recommend using honey as the binder.
If purchasing a fully cooked smoked ham. At which step do we start? What’s the process?
Same process, hams are typically fully cooked when you buy them
Was ham roomtemp when u started smoke or straight from fridge?
I seasoned it from the fridge. It would take hours to get to room temp, not worth it. Colder attracts more smoke too.
What’s the best way to reheat the ham?
I have a 11 pound spiral cut bone ham. Any thoughts if it would turn out about the same ?
It might dry it out
Through testing I've found it dries out much more than an uncut ham.
What did you smoke the ham on ?
My Yoder YS640
Is this a cured ham ?
Yup! Check out the link in the description for the full walkthrough and details on recommended hams
@@ChilesandSmoke thank you
Cherry Dr. Pepper is my braising liquid of choice
Im planning to try coca cola as my braising liquid for TG. Any tips?
@ttaffaro Any sweet soda is a great choice. Just pour a can or two over everything and let it braise, covered. When it's pulled, mix it all together and let it go a little while longer uncovered to thicken up the juices and soda.
That would be tasty!
Do you trim the skin off.
Nope, just like the video shows.