Pulled Glazed Christmas Ham
After trying so many types of glazed ham recipes, pulled and pre-smoked hams – I discovered that you can get a far superior result at home by curing a boston butt or pork scotch fillet then smoking it. The problem with re-smoking a store bought ham is that its always leg ham, and legs aren't conducive to cooking low and slow due to the lack fat and collagen. You can certainly obtain pulled ham from a leg but it will be dry and stringy in comparison.
Slow cooker vs Oven vs Smoker: One of the most common questions I get is which produces the best pulled ham and what if I don't have one or the other. Simple answer - smoker will produce the deepest flavour and you can omit the fake smoke in a bottle. In contrast, the dehydrator or oven will still yield amazing results, without the same deep smoky flavour.
- boston butt /
- christmas ham /
- glazed ham /
- party food /
- pork /
- pulled ham
Slow Cooked Glazed Pulled Ham | AUSSIEQ BBQ
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Author:
John from AUSSIEQ BBQ
Servings
15
Prep Time
168 hours
Cook Time
9 hours
When making pulled ham, it’s important to select a piece with a soft and thin fat cap with good fat marbling, as fat is flavour! An boston butt or scotch fillet (pork collar butt) is ideal; they are affordable, accessible, lean, and easy to trim.
So instead of using your regular leg Christmas ham, go out and grab a boston butt, cure it, then smoke it yourself. Plus you don't need a heap of liquid from preventing it drying out like you will with a pre-cured and smoked store bought leg ham.
Please watch the video recipe I made for this amazing glazed and pulled ham!
Ingredients
-
Large Boston Butt or Collar Butt
-
Macon’ Bacon Cure
-
Oz Dirt Rub
-
4-5 tbsp mustard for binder
-
20x cloves
-
2-3 heaped tbsp of apricot jam
-
1 cup of pineapple juice
-
big squirt of American mustard
-
1 tbsp ground cinnamon
-
½ cup salted caramel whisky
Glaze
Directions
trim down fat cap and score in a diamond fashion
apply a thick and even coat of Macon’ Bacon cure to pork. Seal in a ziplock bag and refrigerate for 7-10 days. Ensure you flip daily for even coverage of cure
7-10 days has passed, so now remove all cure, apply mustard all over then season with Oz Dirt
fire up your smoker, slow cooker or oven and get to approx 120-130C. Place pork in once preheated
cook pork until bark is dark and starts to crisp up. Approx 6 hours
during that time, add glaze ingredients to a small pot on low-med heat and whisk until incorporated. Approx 5-7 mins
now add pork to a deep tray and add half of glaze solution, wrap in foil and continue to cook.
when you can push a thin metal skewer through the pork and there is almost zero resistance when pushing it through the pork, turn off your cooker and leave it in there to rest for 2 hours.
just before service crank your oven to 190C, place pork in tray in uncovered with the remaining glaze poured over the top. Once slightly caramalised remove pork.
pull the pork apart and start peacocking around the house because of the banging job you just did!!
Recipe Video
Recipe Note
HOT TIPS FOR YOUNG PLAYERS
1. Fat cap matters: Try your best to source a piece of pork that has a soft and thin fat cap. Nobody got time for trimming off the fat cap on Christmas Day
2. Prior Preparation Prevents Piss Poor Performance: Like I do - conduct the pulled ham cook the day prior to your big event, pull it then seal it in a vacuum seal or zip lock bag. Then when you need it, place the baggy of ham in a large pot of simmering water until the fat melts and the bag is hot to touch.
3. Which type of pork/ham should I use?: The store bought and smoked leg ham is traditionally used but, using a boston butt or collar butt will yield far better results
