I just wanted to thank you for this recipe. My kids and I don't like turkey, but we always had it for Thanksgiving because my wife wanted it for "tradition". She relented this year when I showed her this video and it was a huge hit yesterday. I used cranberry juice instead of pineapple and spiked the killer hogs bbq sauce with cranberry puree and maple syrup to ensure the sauce was sweet enough to counteract the anticipated saltiness. The whole family agreed this can be our new thanksgiving tradition. Thank you again for all your great recipes and videos.
At Van Dusen’s Smokehouse we have been doing cured pulled pork for years, it is amazing when done from scratch, curing the shoulder and offset smoking it.
You can do this with a spiral cut ham and go hot and fast! I cooked this on New Year's Eve. Got a late start so had to go hot and fast. It turned out great and you can shred it. Here's what I did and remember pork is forgiving so you can do this and not freak out like you might for brisket. I used a kbq c-60 smoker. Started at 225 for 1 hour. Then 250 for 1 hour then 275 for hours 3 and 4. That was enough smoke. Internal temp was only 117. (yeah I put it on straight from the fridge). Wrapped it and put it in my oven at 350 for 2.5 hours. Probed perfectly at 205. Stuck it in a cooler for 1 hour. Shredded it and OMG was it good. Hope this helps in case you find yourself with a spiral cut ham (which I got for free from my market on Thanksgiving).
This type of thing was a pretty regular menu item at a lot of restaurants in PA when I was a kid in the 70's. They always called it Ham Barbecue. I don't recall seeing it anywhere anymore. Good stuff. Think I'll cure a Boston Butt and see if I can recreate a childhood memory.🎉
Chef Tom - Do you all ever do some in-person master classes? I think that would be a fantastic opportunity. If you don't but want to I'll sign up for the inaugural class.
We have in person events at our flagship location in Wichita on occasion, but the more accessible option is our webinars. We’re piloting these right now and are planning to invite the wider public to join them soon. Stay tuned to our social and email newsletter for more on that.
@@allthingsbbq Fantastic. I'm here local and treated myself to an upgrade of my previous smoker with a new YS640s from your Delano store. Definitely looking forward to what you all have planned.
Cooking a ham overnight is awesome, especially if you make some biscuits to go with it the next morning. (there will be plenty left for a holiday dinner later)
Thank you for this one! Looks great and simple enough that I can't screw it up. Also love that we don't need to cure and brine one for a week. Do you think orange could replace the pineapple?
Pineapple and ham are classic flavor compliments (think hawaiian pizza) and so they are paired together intentionally, but we love experimentation and encourage you to try the orange out. Let us know how it goes!
I have a stick burner so smoking overnight isn't really an option. I am thinking I could smoke it for maybe 4 hours at 250 after it was in the oven overnight at 190F and then glaze and rest before taking to a party. Thoughts?
I'm salivating! I love ham but nobody else in my family does. They'll eat pulled pork though so I'm about to trip them up. lol Side note, I was traveling across Kansas Saturday and I decided to detour through Wichita and see your place. Unfortunately I missed it being open by 45 minutes but I did take some pictures of the store front and the outdoor kitchen. I love it all man! Nice place!
I'm wondering if this will still be hot if I hold it in a cooler for four or five hours? I just threw it in for the overnight but I'm using the smoker to cook the turkey afterward, so ideally this would hold for like four or five hours after I pull the ham off. Anyone think that is too long or that I should at least shred the meat sooner than that?
Oh, yes - I've done something similar a couple times for the holidays. It's a great way to enjoy some dead pig! The sauce sounds like a winner, too. Thanks, Chef Tom.
I hate spiral cut. No wonder some don't like ham. Dry and a waste of hard earned money. Made numerous versions of this in the smoker and it's fantastic. Every time. Let me give some history. My mom was deathly afraid of undercooking meat. Most came out like shoe leather. Except ham. She'd put it in the oven around midnight at 250. Take it out around 1 or 2 the next day. There was no slicing ham at our house. Grab a fork and pull a chunk off! Shred the leftovers for sandwiches. If there was any left. Lol. She's been gone almost 20 years and dad now has to make two. Everybody is lined up to get their share. Doesn't matter if you do it in the oven or smoker...give it a try. Been trying to tell people about this for years. They look at me like I'm crazy. Best ham you'll ever eat.
I just wanted to thank you for this recipe. My kids and I don't like turkey, but we always had it for Thanksgiving because my wife wanted it for "tradition". She relented this year when I showed her this video and it was a huge hit yesterday. I used cranberry juice instead of pineapple and spiked the killer hogs bbq sauce with cranberry puree and maple syrup to ensure the sauce was sweet enough to counteract the anticipated saltiness. The whole family agreed this can be our new thanksgiving tradition. Thank you again for all your great recipes and videos.
At Van Dusen’s Smokehouse we have been doing cured pulled pork for years, it is amazing when done from scratch, curing the shoulder and offset smoking it.
Love it!
Underrated bbq dish. Ate this a lot as a kid. Something about the salty ham, extra smoke, and bbq sauce. Great video!
Bringing back the childhood classics!
Had this for Thanksgiving along with turkey...everyone loved it! My new go-to way do prepare ham from now on
I used this recipe to make the ultimate funeral rolls. My homemade Hawaiian Rolls and this recipe were perfection. Thanks for the inspiration.
You can do this with a spiral cut ham and go hot and fast!
I cooked this on New Year's Eve. Got a late start so had to go hot and fast. It turned out great and you can shred it. Here's what I did and remember pork is forgiving so you can do this and not freak out like you might for brisket.
I used a kbq c-60 smoker. Started at 225 for 1 hour. Then 250 for 1 hour then 275 for hours 3 and 4. That was enough smoke. Internal temp was only 117. (yeah I put it on straight from the fridge). Wrapped it and put it in my oven at 350 for 2.5 hours. Probed perfectly at 205. Stuck it in a cooler for 1 hour. Shredded it and OMG was it good. Hope this helps in case you find yourself with a spiral cut ham (which I got for free from my market on Thanksgiving).
This type of thing was a pretty regular menu item at a lot of restaurants in PA when I was a kid in the 70's. They always called it Ham Barbecue. I don't recall seeing it anywhere anymore. Good stuff. Think I'll cure a Boston Butt and see if I can recreate a childhood memory.🎉
Sonunds like a great idea! 💯
Love the video! I never saw this or heard of it. Those are the videos I love best. Thank you sir.
We're so glad you're enjoying them!
loving your channel!
Chef Tom - Do you all ever do some in-person master classes? I think that would be a fantastic opportunity. If you don't but want to I'll sign up for the inaugural class.
We have in person events at our flagship location in Wichita on occasion, but the more accessible option is our webinars. We’re piloting these right now and are planning to invite the wider public to join them soon. Stay tuned to our social and email newsletter for more on that.
@@allthingsbbq Fantastic. I'm here local and treated myself to an upgrade of my previous smoker with a new YS640s from your Delano store. Definitely looking forward to what you all have planned.
Cooking a ham overnight is awesome, especially if you make some biscuits to go with it the next morning. (there will be plenty left for a holiday dinner later)
^ this idea 🙌
Love this. Saving up $ to replace my old smoker with a Yoder 640 from you guys
Thank you for this one! Looks great and simple enough that I can't screw it up. Also love that we don't need to cure and brine one for a week. Do you think orange could replace the pineapple?
Pineapple and ham are classic flavor compliments (think hawaiian pizza) and so they are paired together intentionally, but we love experimentation and encourage you to try the orange out. Let us know how it goes!
I had no idea that this was possible. Definitely trying this soon!
Great idea! Thanks Tom
I injected mine with pineapple juice dripped pineapple juice all around it in A foil pan wrapped it!! It was awesome
Very interesting. I've never seen/heard of anyone doing this.
OMG. Such considerations to our recipe. I'd use beef stock to rinse blender. FRESH tortillas!!!! Thank you 😊
Never thought about doing this, thanks for sharing! It looks terrific..
Glad you liked it!
Very good idea, Chef Tom
🙌
I have a stick burner so smoking overnight isn't really an option. I am thinking I could smoke it for maybe 4 hours at 250 after it was in the oven overnight at 190F and then glaze and rest before taking to a party. Thoughts?
Send us an email at askthechef@atbbq.com so our entire team can give some feedback and ideas!
I’ve always wanted to do this….looks delicious!!
You should try it!
Tom I had no idea this was a thing until now !! Yummm
Now you know!
You went full ham this time!
He's a little hammy!
Looks great!!
Trying to figure out what type of ham he started with? Cured? Precooked? Pre-smoked?
Cured & pre-cooked.
Love it!
How come using top rack instead of the bottom rack
Dangggggg, thats sounds good! Cant wait to try it😊
Good luck! 🧑🍳
i can smell it!
What do you think about curing a butt so the pulled ham is even juicier?
Has anyone done this with the spiral cut?? Was the result ok ?
I'm salivating! I love ham but nobody else in my family does. They'll eat pulled pork though so I'm about to trip them up. lol
Side note, I was traveling across Kansas Saturday and I decided to detour through Wichita and see your place. Unfortunately I missed it being open by 45 minutes but I did take some pictures of the store front and the outdoor kitchen. I love it all man! Nice place!
Classic switcharoo
I'm wondering if this will still be hot if I hold it in a cooler for four or five hours? I just threw it in for the overnight but I'm using the smoker to cook the turkey afterward, so ideally this would hold for like four or five hours after I pull the ham off. Anyone think that is too long or that I should at least shred the meat sooner than that?
Wow! Now that's how to do ham.
King of the Ham
Oh, yes - I've done something similar a couple times for the holidays. It's a great way to enjoy some dead pig! The sauce sounds like a winner, too. Thanks, Chef Tom.
Perfect holiday dish!
I didn't even know this was a thing!
It's pretty underrated!
Interesting, wondering if you could go higher than 190 say 225 to 250 where it won’t take as long?
Yes if you are short on time it won't make too much of a difference, let us know if you try it at a higher temp. Should still be delicious!
That's Gotta Be Good.
It is!
I hate spiral cut. No wonder some don't like ham. Dry and a waste of hard earned money. Made numerous versions of this in the smoker and it's fantastic. Every time.
Let me give some history. My mom was deathly afraid of undercooking meat. Most came out like shoe leather. Except ham. She'd put it in the oven around midnight at 250. Take it out around 1 or 2 the next day. There was no slicing ham at our house. Grab a fork and pull a chunk off! Shred the leftovers for sandwiches. If there was any left. Lol.
She's been gone almost 20 years and dad now has to make two. Everybody is lined up to get their share. Doesn't matter if you do it in the oven or smoker...give it a try. Been trying to tell people about this for years. They look at me like I'm crazy. Best ham you'll ever eat.
Thanks for sharing your story!
I always wondered why I never have tried this
It's your time to shine
My bald head shines everyday 😂
It's my birthday tomorrow. 26th Oct. Please send me some :) !!!! I can smell how amazing it smells through my computer!
EDIT: and People complain about pineapple on pizza. Ham and Pineapple go so well together!
HBD!
So sad,from philippines can't join
I want a smoker so badly
Alton Brown does a great segment for making one on the cheap.
Boy do we have the website for you: www.atbbq.com/collections/grills-smokers
the last time i tryed smoking something over night while i was sleeping, the wife messed it all up. 8)