Un-spiral cut suggestions:

eaglewing

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Jul 4, 2008

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St. Louis MO

• Dec 23, 2009

• #1

I'm doing a 13lb Shank Portion Ham and it is NOT spiral cut...

I want the smoke flavor to to get into this ham so should I do anything with it as far as cutting goes??

I was thinking of spiral cutting it by hand about ten times around just to allow cooking and smoke penetration... OR, should I just NOT do anything... (besides the usual rub of course)

Maybe I should shoot for longer than 3 hrs to get the smoke in there???

 

rw willy

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Feb 7, 2008

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Maryland, Harford County, Kingsville

• Dec 23, 2009

• #2

Leave it alone and smoke away.
Just my two cents.
I think those spiral jobs get dried out.

 

eaglewing

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St. Louis MO

• Dec 23, 2009

• #3

I don't want it dried out that's for sure!!

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Dec 23, 2009

• #4

I get good results using cheap Ham Shanks by leaving them in the smoker as long as possible in the smoke. Spiral Cut does dry out , and the smoke gets too harsh, but leave it in till it looks black on the outside(sort of). and the interior will be good.

 

jirodriguez

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Portland, OR

• Dec 23, 2009

• #5

Cut any skin away, and score through the fat cap - but not into the meat. Rub your favorite rub down into the scores and smoke. I like to finish it off in a hot oven with a spiced honey glaze.... mmmmmm.

 

john3198

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Dec 2, 2009

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Houston, TX

• Dec 23, 2009

• #6

I haven't done one that big, but my 7-9 pound Maple Bourbon hams are on hickory for 5-6 hours and are fully flavored. Doing a 10 lb one tomorrow.

I'd score it like they said and use a mop aftter the first hour or so.

 

eaglewing

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St. Louis MO

• Dec 24, 2009

• #7

THANKS guys, sounds like you just made my job easier!!!

That's why this place rocks!!