One beer is sacrificed for this ham, and that’s it. The protein level at least 17%, with 10% added waterĬooking ham with the combination of slow smoke and braising produces the flavors we desire, and the tenderness we need.ĭon’t worry, we won’t submerge the ham in a pot of liquid. The protein level is around 18.5% protein, with 7-8% added water No water added and is at least 20.5% protein Here’s a handy guide to keep you informed on the labels: Ham The concept is to bulk up the weight of the ham, increasing profit margins. The “natural juices” could be extra salt, additives, and even sometimes sugar. It’s a way for the manufacturers to inject hams to keep them moist for extended periods of time. Water or Natural Juices Added?Īvoid this, as the “water” can also be solutions with MSG and other chemicals. Personally, I’d prefer to choose my own flavors. I’ve tested it with a pre-glazed ham, only once, and it does work. I’m recommending buying ham that is not glazed, which allows you to customize the flavors. The shank also happens to have more fat, which will keep the meat moist and allow it to shred easier. Both will taste great of course, however, the butt has a more complicated bone structure which makes it tricker when shredding. You’ll have edge-to-edge moist ham if you stick with an uncut ham. Many of the slices also end up falling off prematurely, potentially exposing the inside and drying it out further. The inside is still very moist, but the consistency is incredible off. Spiral sliced ham ends up splintering into smaller pieces on the outside, almost like shards. It also doesn’t work (I’ve tried) as you’d think. Pre-slicing seems like a neat trick to make it easier to shred, but it’s very unnecessary. Also, you end up with a perfectly roasted ham bone with all of the trimmings to make gravy, soup, or stock. There are semi-boneless cuts out there, I have not tested these for pulled ham. The fat and muscle structure around the shank and butt allows for the meat to shred very well, also keeping it very moist. You’ll likely be at the store wondering which is the right ham for this project? Good thing you’re here because I’m going to answer those. How to Choose the Best Ham for Pulled Ham
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