"Partially Cooked" Ham Shank - first time w/Q-view

Discussion in 'Pork' started by wallypedal, Mar 8, 2014.

  1. Searched our forums for everything on a ham described as 'partially cooked' by my local meat guy. Cured, smoke, but not sure about it. I trimmed it like Bearcarver shows, rubbed with Jeff's rub and let it sit in the fridge for a half hour or so.

    I made shallow slits laterally to catch drippings from the fat trim, placed on the top rack in a shallow throw away cake pan with holes punched in. Put the ham on the bottom rack, hickory pellets in the pellet tray. Set the smoker on 200 to start, figured this may take a little longer than a 'fully cooked' ham. Started @200, IT around 120 after 3 hours. Dropped temp to 180 then, kept it there for 3 1/2 more hours. Made up glaze and brushed it on, cranked temp up to 275 for about 35 minutes. Let it sit for only 20 minutes, then started slicing. IT when done was 150 - 145 depending on the spot.

    It was really good, especially the smoky glaze outside and the chunkier and fatter portions, and the chef got lots of complements. The chef says though, that he thinks maybe it was pretty fully cooked after all. The only disappointment to me was the larger muscle segments (like the bigger pretty slices come from) were not moist enough for me. This was a no water added ham for sure. Thinking for next time if I get an identical cut, I will quiz the meat man a little more on his definition of 'partially cooked'; I may inject some kind of yummy moisture; I may pull it at 5 degrees less temp; and I might foil wrap or towel wrap and let it rest. I would really like

    ideas on this, I've been smoking meat now for all of two weeks!  The leftovers are really a treat! Hope this qualifies as an adequate newbie first time q-view!  Wallypedal
    disco likes this.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    It looks very good! I'm surprised it dried out at 150. Sometimes I think it just that very piece of meat.
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love Bearcarver's double smoked ham. I cooked to a lower temperature (140 F internal) as my ham was fully cooked. Also, I gave it a 30 minute well wrapped when it was done. The ham would continue to cook during the rest period.

    No dry ham and it has made me a legend in my own mind.

    I would ask Bearcarver for advice though.

    By the way, your ham looks stellar. I would eat it everyday and twice on Sundays.

    Last edited: Mar 8, 2014
  4. I even wondered about putting it in propped up with the tapered end down, or sideways, thanks!

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