Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

uncured ham for pulled pork

probieprobie Posts: 102
edited 7:15PM in EggHead Forum
I am using an uncured Ham to make pulled pork is this a good idea or not????


  • HossHoss Posts: 14,600
    I have cooked "Fresh" hams before.They are O.K.They make REALLY good ham sammiches.If you want real pulled pork use all or part of the front shoulder or cook a whole hog.Whole Hog is BY FAR the BEST! ;)
  • probieprobie Posts: 102
    Well I as planning on curing it and then smoking it cause we was craving a Ham to chew on and make sandwiches with. Well I changed my mind and skipped the curing part and jumped to the smoking. I'm just curious on the temp an times for the cook
  • HossHoss Posts: 14,600
    Lo n Slo .250 dome til it's done(190-200)Internal.It will make good ham sammies. ;)
Sign In or Register to comment.
Click here for Forum Use Guidelines.