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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Fresh Ham Recommendations
deadlyfrog
Posts: 92
Have a fresh ham that was boned, rolled and tied. Would like to cook for pulled pork. Cook like a butt or another method??
Comments
-
Myself, fresh ham worked better as sliced, not pulled. At pulling temp, it was kinda dry. Not enough connective tissue as found thru the shoulder portion.
-
Thanks for the input... What temp would you recommend for sliced then and about how long for a 15lbder??
-
Safe at 140 internal. Less pink at 150. Will still be moist if you overshoot to 160-165.deadlyfrog said:Thanks for the input... What temp would you recommend for sliced then and about how long for a 15lbder??
Time? No idea. Sorry
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum