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Discussion in 'Pork' started by notaryglenn, Apr 17, 2014.
When smoking a pre=cooked ham shank do I lay it on its side or stand it up with cut side down?
I put the cut side down. Get ready for some good eats.
Thank you I will do one Easter Sunday with Jeffs rub and inject his rum sauce.
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?
I like to add a bit of apple juice or pineapple juice and a bit of brown sugar, maybe some clove. Wrap in alum foil and heat in a low oven.
As long as it's wrapped there shouldn't be a problem reheating it
Butt or shank? Its your choice.
I buy shanks cause they are cheaper.
This time I bought a butt and de boned it. Then cured it.
As far as the 23%, I buy what ever is on sale and have no problems.
Thanks C Farmer..
Decided to buy a couple more and will do 4 hams tomorrow. The extra's should be good to slice, vpack and freeze for some good eatn in a couple weeks.
So what did you get?
I ended up with the butt portions. Moms influence.
Injected this morning and letting them sit in fridge for hour..then jts on!
Here's one where I did 4 Double Smoked Hams:
Double Smoked Hams Times 4