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Smoked ham.

Old SaltOld Salt Posts: 357
edited 11:55PM in EggHead Forum
Have a shank portion smoked ham going on this afternoon. What temp,how long, drip pan and pulled temp?
It's on my ancient large with no place setter.
Not a fully cooked ham.


  • BENTEBENTE Posts: 8,337
    since it is not fully cooked and you have no platesetter this is what i found::

    Pork, Ham, Whole, Barbeque

    1 Cut off the skin (this lets the smoke penetrate more), but leave the fat. Put a basic rub on it. If you don't have one handy, some salt, pepper, and a little garlic will work just fine. Cook slow at 220-225F, and keep the smoke going fairly often. I like to Q mine till the temp reaches 175F or higher---remember, this isn't as lean as a pork loin, so you can go to a higher temp. Makes it really tender if you bring it up easy. About 30 minutes before done, baste a couple of times with this mixture: 1/3 cup brown sugar, 1/3 cup mustard, 1/4 cup vinegar.

    Servings: 1

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BBQ List, Unknown, 00/00/00

    happy eggin


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