Un-spiral cut suggestions:

Discussion in 'Pork' started by eaglewing, Dec 23, 2009.

  1. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    I'm doing a 13lb Shank Portion Ham and it is NOT spiral cut...

    I want the smoke flavor to to get into this ham so should I do anything with it as far as cutting goes??

    I was thinking of spiral cutting it by hand about ten times around just to allow cooking and smoke penetration... OR, should I just NOT do anything... (besides the usual rub of course)

    Maybe I should shoot for longer than 3 hrs to get the smoke in there???
  2. rw willy

    rw willy Smoking Fanatic OTBS Member

    Leave it alone and smoke away.
    Just my two cents.
    I think those spiral jobs get dried out.
  3. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    I don't want it dried out that's for sure!!
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I get good results using cheap Ham Shanks by leaving them in the smoker as long as possible in the smoke. Spiral Cut does dry out , and the smoke gets too harsh, but leave it in till it looks black on the outside(sort of). and the interior will be good.
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Cut any skin away, and score through the fat cap - but not into the meat. Rub your favorite rub down into the scores and smoke. I like to finish it off in a hot oven with a spiced honey glaze.... mmmmmm.
  6. john3198

    john3198 Smoking Fanatic

    I haven't done one that big, but my 7-9 pound Maple Bourbon hams are on hickory for 5-6 hours and are fully flavored. Doing a 10 lb one tomorrow.

    I'd score it like they said and use a mop aftter the first hour or so.
  7. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    THANKS guys, sounds like you just made my job easier!!! [​IMG]

    That's why this place rocks!!

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