So, we recently got ourselves a whole pig butchered up for our freezer. The Butts and Shoulders have yielded exquisite pulled pork thus far, but I thought this weekend I would try a fresh (uncured, unsmoked) ham in the same manner. Looks almost like a shoulder anyway, figured it wouldn't be much of an issue. Kept it at 250 in the rec tec for about 9 hours up to 203 inside, and it looked gorgeous (see picture), but was very dry and almost ropey when we pulled and ate it.
So, did I cook to high? too long? or is it just a bad idea to do this to a ham? Neither hubby or I particularly like traditional ham, and always end up using our hams for Pork Chile verde....
So, did I cook to high? too long? or is it just a bad idea to do this to a ham? Neither hubby or I particularly like traditional ham, and always end up using our hams for Pork Chile verde....
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