I thought I’d share this with y’all as it might be of interest to some of you.

In the last year or two I’ve taken up curing pork butts for buckboard bacon. Wiley got my interest up in that. Thanks 😊. Anyways, for literally 30 plus years I’ve yearned for “real” pulled ham that I’d eaten growing up that an old fellow back then was known for. I’ve scoured the internet and asked different folks for years and no one ever offered anything other than smoking a raw ham, which is good but was never what I was looking for. Low and behold while surfing the web one night at work did I finally come across something that sounded promising, and quite simple too. With doing nothing more than curing a butt just like I do for buckboard bacon but then smoking it like I was doing a regular butt I ended up with pulled smoked ham that’s nothing short of phenomenal. I can’t believe it was that easy but so hard to find info to get there for all these years. If you like a salty, smokey pulled ham this is how you get there. It’s honestly outstanding and just takes time.

Just for information in case someone wants to try it I weigh in grams and do 2.5% kosher salt, 1.5% white sugar and .25% cure to my meat weight. Rub it down and stick it in a ziplock bag for 2 weeks in the fridge, turning it every day or two. After 2 weeks take it out, rinse it off and let it air dry an hr or so as you get your smoker ready. If you prefer less salty meat, soak it in cold water for 30 min to an hour then let it air dry. Smoke to 205ish. Rest and enjoy.

Pro tip: Use a pan under you meat to catch fat drippings and once you pull the meat add a little back to keep it moist. I do that on regular butts too. It works way better than adding vinegar and such.

The top pic is just rough pulled and the bottom pic is de-fatted, pulled and prepped.

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