Previously cured/hickory smoked Ham Shank

Ranger and Jim,
These both sound like "Go do" recipes. I've pasted them into my file and look forward to trying them. Thanks for sharing them.

We smoke ham shanks fairly often, they tend to put the on sale regularly.  I like to cross cut mine, makes for a pretty presentation and I think allows smoke to penetrate the meat better, just a guess on that, but makes sense.  In fact that will be on our Easter menu.



We use to use a Brinkman upright barrel type smoker with the water pan in the bottom, but now use a horizonal smoker/grill.  We do put a water pan in it, depending on what we are smoking.  Just love smoked ham.