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.

-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 @ 220F.
 -Drop in a foil pan and pour over apple pie filling and a little pineapple juice-cover in foil.
-Two more hours @ 220F.

Posted on our SmokinTex Forums by member Deep South.

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