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Boned Rolled and Tied fresh ham

deadlyfrog
deadlyfrog Posts: 92
in EggHead Forum
I have a 15lb. BRT fresh ham. Does anyone have any experience with this? Would like to do a pulled pork.... 250F until 200F or so internal?? Any suggestions?
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Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Cook it the way you'd cook a butt if you want it to pull

    personally i would maybe treat it like a roast, quasi-porchetta style perhaps too
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    If you want to do pulled pork then 250 until around 200 sounds right. I would start probing it for tenderness around 190 and pull it when it "probes like buttah".

    I haven't cooked it myself before but I have had it from an old Q joint in GA (Fresh Air BBQ) and it is really good.  It is leaner so it might not be as moist so it will likely need a little sauce. Fresh air uses a basic vinegar/ketchup sauce similar to a western Carolina style sauce.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • deadlyfrog
    deadlyfrog Posts: 92
    Thank you both.... I have a bunch of beer drinking buddies coming and think Ill cook it for pulled pork.
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  • 500
    500 Posts: 3,184
    edited July 2016
    I think because it is leaner that running it like a butt will dry it out. I've never had a fresh ham before but I'd say roast it at like 300 until it's around 145 IT, like a pork chop. Will be interesting to see. Please show your work. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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