A while ago someone posted about re-smoking a ham, with a twist.
He removed the skin and a lot of fat, which he than put on an upper rack to let the pork fat render down keeping the ham extra moist.
Can someone post a link to that post? I'm going to try to replicate his idea, and results.
Also need temps and time.
TIA Larry
He removed the skin and a lot of fat, which he than put on an upper rack to let the pork fat render down keeping the ham extra moist.
Can someone post a link to that post? I'm going to try to replicate his idea, and results.
Also need temps and time.
TIA Larry
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