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And which is the better choice... butt or shank? I see a lot of shank on here, but thought the butt was better?
And.. in Jeffs rum injected ham article... it says not to use a ham that is 23% water, but that's all I see in the stores here. Are these smithfield 23% water butt portion hams going to smoke good for his recipe? I could only find 6.5#'ers too.. Was hoping for a larger ham.
I thought I'd reply here while on the subject of a smoked ham. I just finished a double smoked ham. Brought it up to 140 and pulled it off the wsm and foil wrapped. We're going to serve this Sunday for Easter dinner. Any recommendations on the best way to reheat Sunday without drying out?