Fresh Ham

Mornin' Joe,

Like you,we cook it like a butt.

It won't have the moisture of a butt,so when it is the color you like,we wrap it.

If you are going to try and pull it off the bone,it needs to go above 185� and without the foil it dries.[mother in law likes to pull it off in hunks]

If you are going to slice it,anything around 170� should work.

Tom-Fl

Thanks Tom, I wrapped it at around 158* and the color was great. I thought I would cook it to 190 or so to pull it. I will let you know how it turns out.

Have fun.

Tom-Fl

How did it come out Joe?

Russ, It came out great. I ended up putting in a aluminum throw away pan and covered with foil. It was pulled off at 1:20 pm for a total of 19 1/2 hours. It was 195* internal. Let it rest for around 30 minutes. It was moist and the bones just slipped out. I pulled the pork. As we all know the ham has a different texture than a boston butt.

Always like those success stories Joe!

Yep,that's how the mom in law likes it.

She's kinda from up over the mountain there,into east Ky.

They pull on it and eat for days.

Tom-Fl