Maureen’s a creature of habit. Same thing for breakfast and lunch for months at a time. So you can imagine my surprise when she asks for something different. Of course my surprise turns to nodding approval when I find out what it is.
On One of our monster road trips, this one from New Orleans to Chicago, we took a 440-mile stretch from Natchez, Mississippi to Nashville, Tennessee on a National Park road called the Natchez Trace. Because it’s a National park, there’s no where to eat on it.
One day we pulled int the only nearby dot on the map — Hohenwald, TN, to grab lunch and we were resigned to breaking a road trip rule and to eat at any fast food chain by the highway. On the main 3 block-long drag, we found Big John’s Pit BBQ (no web link, no website) and discovered a plethora of pulled, smoked meats, including pork, ham and turkey. Our favourite was the ham — moist, lightly sauced and perfectly smoked. It made an amazing sandwich.
When we discovered one of our local butcher smoked their own hams and then cut chunks off of them to sell as “nuggets”, we started smoking and pulling our own ham, whenever we felt like something different for lunches.
I start the BBQ on low and slow – about 250°F with cherry wood in the smoker drawer, and then I set to make a slather for the ham. It’s a small piece, weighing a few pounds. But it’s real. It’s not the molded ex-liquid meat of the commercial hams. It used to be a chunk of a pig leg. That’s important if you want to pull it later.
Then I rub the ham with a good pork or rib rub and put it on the smoker, replenishing the smoke wood for the first 90 minutes (after that the bark is formed and there’s no point doing any more because the smoke won’t penetrate.
After about 5-6 hours I take the ham off and pull it with bear claws. You can use large forks, too. Once pulled I place it in a bowl and add a couple tablespoons of rustic mustard, hot sauce and BBQ sauce and mix well. Then I place in a large plastic bag to keep in the fridge. I don’t know how long it keeps as it’s always gone in a couple days.
I make one of these every month or so. It’s easy to do, even on a busy day — the ham just sits in the smoker for 4-6 hours. It takes about 10 minutes to prep and another 10 to shred the ham and sauce it.