Smoking a shank ham

Discussion in 'Pork' started by arronbutler88, May 7, 2016.

  1. arronbutler88

    arronbutler88 Fire Starter SMF Premier Member

    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!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a great start!

    Al
     
  3. arronbutler88

    arronbutler88 Fire Starter SMF Premier Member

    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
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  5. arronbutler88

    arronbutler88 Fire Starter SMF Premier Member

     
  6. arronbutler88

    arronbutler88 Fire Starter SMF Premier Member

    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.
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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

    Richie
     
  8. arronbutler88

    arronbutler88 Fire Starter SMF Premier Member

    Thanks Richie I was so excited we just started eating!!!
     

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