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°