Pulled Ham

Pulled a ham (also made one for diner, ay 🤙). This one’s a belter, so don’t sleep on it my pitt masters and maidens.

Brown sugar rub with mustard seed, clove, paprika and 16 mesh black pepper. Forgo the salt on this one, this hock got that covered straight out the bag.

Rolled at 250 for a touch over 6 hours, until the sweet lick of iron bark had set a colour as rich as your grandfather’s mahogany desk.

A quick, liberal glaze with a mix of kumquat jam and simcoe pilsner right before a foil wrap and back on the cooker. Bumped to 300.

Around the 10 hour mark it’s was probing perfection. For those interested in numbers it was between 200-205 across the board. Hour rest, the sides were warmed, pulled, bloody ripper dip.

I find this method produces a less “hammy” final product when compared to sliced Christmas ham. Arguably it’s more versatile and I think it appeals to both who love ham and those more inclined to give it a miss.