SMOKED HAM SHANK

Steps:

• 1. Cured, bone in ham shank, this is the brand we buy.
• 2. Cut cross ways through the skin of the shank, then cut cross ways in the opposite direction.
• 3. Smoke ham at 350° until internal temp reaches 160-170°, it usually takes about 30 min. per pound. Using a digital thermometer will give you a more accurate temp than other non digital types. (We normally use mesquite or hickory)
• 4. After you remove from smoker, allow to cool 15-20 min. before slicing. Smoking a cured ham is one of our favorite things to do. Leftovers have never been so good.