Smoking a Ham shank I had for the family's Easter dinner last Saturday, but didn't get to.....You had those days, we had gumbo instead.
First I trimmed and scored the outside.
Then I rubbed with Cayenne, Onion, garlic, and some cloves cause it just goes so well with ham.
You know I could do pork without my Candy coating! A rub down of light brown sugar. Since I have been smoking Sam's is stocking my 7# bags of brown sugar....LOL
Three hours into a 220 heated Pecan smoked cook, I probe the ham.
Huge smoke today, I had to keep regulating the vent. I was surprised because really no reason for all the extra smoke. <shrugs>
6 hours in, and his making happy sounds
So I mix up some Peach pie filling and some maple syrup. And slapped it on. Oh My!
Three more glaze applications in an hour. The neighbors are all coming over to return tools even I forgot they had borrowed to see what smelled so good.
Let it rest, decided I needed to test it, I mean I decided to have sandwiches tomorrow for lunch and don't want to offer anyone ham that isn't good.
Now I have a tummy ache, its from quantity not from quality!!
I want to say, my knives are razor sharp, the reason the cut looks soooo bad is the meat is soooo tender! That's terrible ain't it?
If I get up in time I'll make buns for sandwiches, if not I'll make Mac & Cheese, green beans and a salad. I'll bring a bear shot back so you can see how it went.