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.
Edited by WINGNUT - 11/12/11 at 11:20am