1/2 ham question

[Todd D.]

I have a ready to cook 1/2 ham going on the smoker tomorrow. I've done a whole ham before, but wondering what to do with the cut end of the 1/2 ham. Should I cook it cut side down, on its side, in a pan, or what? Guess I'm a little concerned about too much moisture leaving the meat since it doesn't have a skin covering all sides.

 

[K Kruger]

I always do half hams cut-side down as they stay upright easiest that way.

Moisture loss is a product of overcooking not the lack of any protective covering such as fat or skin. Watch your internals. If you've brined so much the better. Have a great cook.

 

[Todd D.]

Thanks Kevin!