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Smoking a shank ham

post #1 of 8
Thread Starter 
It's a beautiful 65 degrees here in northern Illinois and I decided to smoke or "double smoke" a bone in shank ham. I trimmed off most of the fat and of course saved it to drip onto the ham. I scored it all over about a half inch deep rubbed it with Dijon and sprinkled it with my rub( garlic powder,onion powder,paprika, cumin, black pepper, hickory salt and brown sugar. Should be good!
post #2 of 8

Sounds like a great start!

 

Al

post #3 of 8
Thread Starter 
Well the ham turned out very good. Pulled it at 140° let it rest for 20 minutes. Nice mood smoke flavor from the Apple wood. I have pics but for some reason they won't upload
post #4 of 8
Quote:
Originally Posted by arronbutler88 View Post

Well the ham turned out very good. Pulled it at 140° let it rest for 20 minutes. Nice mood smoke flavor from the Apple wood. I have pics but for some reason they won't upload

If you are using a phone,for the pics scrool to the bottom of the page.Check to see if it is set in desktop or mobile 

Richie

post #5 of 8
Thread Starter 

post #6 of 8
Thread Starter 
Thank for the advice tropics. So those are my pics of when I put the ham on and after I took it out. It was good.
post #7 of 8
Quote:
Originally Posted by arronbutler88 View Post


Wow that looks so good, I feel cheated not seeing a plated shot. Nice color

Richie

post #8 of 8
Thread Starter 
Thanks Richie I was so excited we just started eating!!!
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