"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.
-Use an exacto or new box blade to score the thick skin.
-Rub with brown sugar and a little smoked paprika. -3 hours on the rack
-Drop in a foil pan and pour over apple pie filling and a little
pineapple juice-cover in foil.
-Two more hours @ 220F°.