This BBQ recipe went Viral and for Good Reason
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⏱️ TIMESTAMPS
00:00 – Intro: The New Holiday BBQ Trend (Pulled Ham)
00:27 – Introducing the Cut: Benam Caston (Pork Leg Ham)
00:44 – Why BBQ is Better Than Oven
00:53 – Step 1: Applying the Binder (Mayonnaise)
01:13 – Seasoning the Ham (PitmasterX Pork Seasoning)
01:22 – Step 2: The Cooking Process (Smoking until Pullable)
01:46 – Target Internal Temperature: 98°C (208°F)
01:56 – Setting up the Kamado Joe for Smoking (140°C/284°F)
02:23 – Smoking the Ham (3 Hours for Bark Development)
02:47 – Creating the Braising Bath (Butter, Apple Juice, Honey)
03:10 – Wrapping the Ham to Steam and Finish Cooking
03:42 – Making the Mustard Honey Sauce (Mayonnaise, French Mustard, Maple Syrup, Apple Cider Vinegar)
04:27 – Resting the Ham (30 Minutes)
04:44 – The Big Reveal and Examining the Pan Juices (Gravy)
05:08 – Shredding/Pulling the Ham (Result: Soft, Tender, Juicy)
05:26 – Conclusion and Recommendation (Better than Pulled Pork)
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Keywords: This BBQ recipe went Viral and for Good Reason,viral recipes,pulled ham,recipe
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I've done this. Not my favorite. Especially the leftovers. Any soup or hotdish will be made with shredded ham, not chunks.
Dat ziet er super uit, waar haal je die ham?
Hey, looks terrific. What kind of ham is that, I could not understand your english? And, has it already been smoked too, like most are when cured?
Definitely a new idea to me, pulled ham. You could certainly feed it to a baby, like mush.
What happened to Morrison bro??
You forgot to mix the "one amazing the sauce"🧐, but the ham looks amazing😋
I’ve been doing this for several years. I can usually get good spiral cut frozen 2:40 hams on sale right after holidays. Have purchased as low as .49 per pound.
What do you serve this with then?
What temperature did you set after the smoke?
Mouth watering, I’m doin that for Xmas
Mustard doesn't leave a flavor btw
What happened to Morrison
FYI, i've been doing this for a decade. Its delicious. I make a brown sugar, honey, and apple cider vinegar baste to make a crunchy crackly crust. If you buy a pre spiral cut ham you can season between the slice layers before going on the smoker.
Looks good Mr Roel. I’ve seen two different ways doing this. Your method hot over 250 degrees all the way through. Others low under 200 degrees until internal temperature around 165 degrees then wrap until finished over 200 degrees internal. Will both methods give same tenderness?
Is deze schouderham al gerookt of gekookt voor je begint (wanneer je hem koopt)?
LOVE ham – That looks so good Roel – Great idea – Cheers!
What internal temp do you need to know the ham is ready to be pulled?
Been doing this a few years now, always a huge hit at Christmas dinner! Add pineapple and whisky to the pan ❤️❤️🔥
what thermometer is that?
Nice, but the video and time stamps are ALL MESSED UP. Vid is about 6 mins long but the timestamps go to 13:35.
UPDATE : Ok, timestamps are for a different video. May want to up date this vid with correct timestamps or remove altogether.
Dutch Meat boerenschauderham lekker man ❤❤❤