Smoked Ham Shanks

1/2 shank hams (bone in) Smoked over Hickory @ 225F°. 3 hours in the smoke then onto a pan covered in foil to finish.

I typically take them beyond 160F° but it is not necessary.

• I use an exacto blade to score the thick skin

• Rub with brown sugar and a little smoked paprika. -3 hours on the rack @ 220F°

• Drop in a foil pan and pour over apple pie filling and a little pineapple juice-cover in foil

• Two more hours @ 220F°