HAM SLO COOK

Unknown · November 2003

Hope someone has a minute to reply...If'n I cook this 20lb ham that's been de-boned, for 24 hours for Thanksgiving...will it be close to same texture / tenderness as pulled pork from a butt? Oh, case anyone's intrested, I'm makin up a new recipe...replacing the mustard thing with a paste of fresh herbs (marjoram, sage, basil, garlic, sesame oil) then dustin it good with coarse blk pepper and salt. It's in a salt water brine now with some of those same things in it. One mo thing...if it don't get to 200 by time fire goes out, should I start another fire?

JSlot · November 2003

Wrap it in foil and cook at about 250° for 8 hours, Chet. It should be falling off the bone by then. If not, put it back on for a couple more hours. This method was posted over on the BBQ Forum a week or two ago. I haven't cooked one like this yet, but I ate one done this way in the oven last year and it was awesome.[p]Jim

Big John · November 2003

Chet,
I did an 18# fresh boneless ham for pulled pork last winter and it was great. I did it just like a butt and it took 31 hours. I used the Large egg and still had fire when the ham reached 200 degrees. Enjoy.[p]Big John

dan · November 2003

Chet,[p]Would a ham really benefit from a saltwater brine? Seems like it might get too salty![p]I just did a big bone-in ham last weekend and it was wonderful. Used Dave's Double Smoked ham recipe. Always a hit at the family gatherings. [p]Dan.

Unknown · November 2003

Dan.,
Where did you find Dave's Double Smoked ham recipe ???

HAM SLO COOK

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