Get ready to elevate your holiday meals with Matt Pittman from Meat Church BBQ! In his latest video, he takes the humble holiday ham and transforms it into a savory, smoky wonder that’s both tender and irresistibly delicious. This isn’t just your grandma’s ham; it’s a pulled ham that’s bound to steal the spotlight on any table, whether it’s Christmas or a random summer BBQ!
Why You’ll Love This Recipe
This video is a treasure trove of tips from Matt, who shows you how to smoke an already-cooked ham to perfection using his exclusive Meat Church Hickory seasoning. The process is straightforward, fun, and delivers phenomenal results—with flavors that are sweet, salty, and packed with that delightful smoke.
What You Need
To commence this culinary adventure, you’ll want to gather a few key ingredients:
- Already smoked ham
- Meat Church Hickory seasoning
- Your trusty smoker
- A braising liquid of your choice for that extra tenderness
Key Techniques
Matt guides you through the importance of low and slow smoking, which is crucial to letting those flavors develop beautifully. The ham is first seasoned and then smoked until it’s infused with that rich, hickory flavor. After reaching the right temperature, it’s all about braising, which helps the ham practically pull itself apart—talk about easy!
Final Touches
Once you’ve reached the perfect tenderness, shred the ham and serve it up with your favorite sides. This smoked pulled ham can be enjoyed in sandwiches, as a main dish, or even as a topping for nachos. The possibilities are endless!
If you’re eager to experiment with this incredible recipe, make sure to check out the full video on YouTube and see how Matt brings this show-stopping dish to life. You won’t be disappointed! And don’t forget to explore more of Meat Church’s fantastic recipes and tips on their website.
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*This article provides commentary and a summary of publicly available content. All video content is owned by the original creator.
