Smoked Glazed Ham Shank

Discussion in 'Pork' started by foamheart, Apr 26, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Smoking a Ham shank I had for the family's Easter dinner last Saturday, but didn't get to.....You had those days, we had gumbo instead.

    First I trimmed and scored the outside.


    Then I rubbed with Cayenne, Onion, garlic, and some cloves cause it just goes so well with ham.


    You know I could do pork without my Candy coating! A rub down of light brown sugar. Since I have been smoking Sam's is stocking my 7# bags of brown sugar....LOL


    Three hours into a 220 heated Pecan smoked cook, I probe the ham.


    Huge smoke today, I had to keep regulating the vent. I was surprised because really no reason for all the extra smoke. <shrugs>


    6 hours in, and his making happy sounds


    So I mix up some Peach pie filling and some maple syrup. And slapped it on. Oh My!


    Three more glaze applications in an hour. The neighbors are all coming over to return tools even I forgot they had borrowed to see what smelled so good.


    Let it rest, decided I needed to test it, I mean I decided to have sandwiches tomorrow for lunch and don't want to offer anyone ham that isn't good.

    Now I have a tummy ache, its from quantity not from quality!!


    I want to say, my knives are razor sharp, the reason the cut looks soooo bad is the meat is soooo tender! That's terrible ain't it?

    If I get up in time I'll make buns for sandwiches, if not I'll make Mac & Cheese, green beans and a salad. I'll bring a bear shot back so you can see how it went.
     
    bearcarver likes this.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    That ham is looking mighty good!

    [​IMG]
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks wayyy tasty Foam ! :drool
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Todd, It really was an excellent ham...... </whispers> I impressed myself. AND its all because ( I missed when it happened but....), it seems I grew up. Not sure yet how I feel about it.........

    I was going to try something new with it (actually a 3 2 1 with a ham) but I decided to talk with an expert and he very tactfully talked me out of it. It was 13# at I think .89#. It was great for a experiment. But for some reason I listened, and did it just the normal way and its really an outstanding Smoked Ham, one of my very best! Used to be, I would have just charged right off, damn the torpedo's full steam ahead!
    It really was good, I mean peaches and maple and cloves just all lend themselves to make an outstanding ham.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.  I think shanks make the best ham.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL..... Oh and BTW, I got up late ( I got to bottle sampling last night, you know, Quality assurance work), so it was mac & cheese, steamed brussel sprouts, and a tossed salad. Had to eat ol' store bought ready sliced white bread. You know how it is when ya get up late, I think I combed my hair before baby sister and brother- in -law got here. But I completely forgot taking pictures. Sorry.

    OH and I learned Brother-in-law doesn't like ham. I handed him to knife to cut some slices...... He cut off a steak the size of a thick sirloin and headed to the table.  I don't remember ever seeing anyone eat that much. He was a naval aviator... thought they had to go thru knife and fork school! AND PASS!
     
    Last edited: Apr 27, 2014
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks C-Man I really appreciate it.

    Boy this one sure did. I am so happy that Bear talked me out of experimenting with it just cause it was so cheap. It was one of the best hams I have eaten, (note here the ham is referred to in the past tense!). 
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Today it lives on!!!!!!


    Mmmmmmmmm,................................ Beans!

    Why do they call 'em beans? Are they not in fact really peas? Aren't beans the pods holding the peas? And peas the seeds? Hmmmmmmm.............

    Seeds are really good over rice or just in a big bowl!
     
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nicely done, Kevin!

    It looks [​IMG]  
     
  10. Oh man ham and bean soup, that is what we had last night. Too bad it wasn't a home smoked ham like yours...next time. That ham looks great too!

    Steve
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG----That Ham looks Beautiful, Foamy!!![​IMG][​IMG]-------------[​IMG]

    The color is Awesome too!!![​IMG]

    I can imagine just how Tasty that is-----[​IMG][​IMG]

    Excellent Job!!![​IMG]

    Bear
     
    Last edited: Apr 28, 2014
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Joe! Like I said I had not expected it to turn out so good. I am going to have to start remembering my own belief that simple done right is extremely delicious.
    I like beans, green beans, pinto beans, red beans, pinto beans, blackeye'd peas, navy beans, great northern, Pink eye'd purple hull crowders, etc etc etc..... I know when something is/was really good because all evening I keep sniffing my hand for that smoky smell! I know folks think I am strange....ROFLMAO!

    Thank you BTW
    Thanks for talking me out of just experimenting with it. It was the cheapest thing out of the butcher's shop in a long time.  I couldn't have even bought a fresh picnic that cheap to cure. It was a really good smoke.
     

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