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Thread Starter 

I've been double smoking hams for a long time.  First on my grill, then in the smoker when I got it.  It's all good. 

I had always done them whole, and sometimes the smoke didn't penetrate deep enough for me.

 

But, I got to thinking, why separate the ham after smoking for slicing and packing?  If I separate the muscles before hand, I will get more smoke flavor into ALL of the meat, and not just the outer portions.  So I did.

 

I'm happy with the results.

 

I cut a ham shank up into 3 pieces, following the seam lines in the meat.  Here is the results.

Actually I cut it into 4 pieces, but one piece was just a nubbin football shape of about a lb. or less.  We used that before I smoked, in scalloped potatoes for a family reunion.

 

Ham in smoker after 4-5 hours.

 

 

 

Bone portion with meat.

 

 

Other two pieces.

 

 

 

Final Results.


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I put the bone-in piece nearest the hot spot by firebox.  I wanted to make sure it cooked all the way to the bone.  Worked perfect!

 

That bone section is going to my sister. I sure must love her, cause I want to keep it for myself!  LOL

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Going to one more tomorrow, and with this one, "I'M KEEPING" the bone piece for us to use in boiled dinner and bone for beans.