Apricot & mustard glazed ham shank.

[Jason Noble]

Cooked up a ham shank for Easter dinner along with au gratin potatoes and brussel sprouts. I used the fully cooked ham recipe from TVWBB.

The star of the show.


185 by wasatchbbq, on Flickr

Used 2 smallish chunks of cherry wood and a 3/4 full charcoal ring.


190 by wasatchbbq, on Flickr

192 by wasatchbbq, on Flickr

Cooked ham till it reached 110 degrees. Then I scored and basted it.


195 by wasatchbbq, on Flickr

While the ham cooked I made some au gratin potatoes and brussel sprouts.


197 by wasatchbbq, on Flickr

198 by wasatchbbq, on Flickr

201 by wasatchbbq, on Flickr

202 by wasatchbbq, on Flickr

I glazed the ham 3 times and opened all the air vents for HH till the ham reached 130. The HH really helped the glaze color up.


200 by wasatchbbq, on Flickr

204 by wasatchbbq, on Flickr

Dinner was excellent. The ham stayed nice in moist with good smoke flavor. Thanks for looking, Happy Easter everyone.

 

[Joe Lake]

Looks awesome!

 

[Clint]

Looks awesome!

Nice jobbbb

 

[russ olin]

That ham looks spot on. Definitely a home run.

 

[Brian Dahl]

Nice Jason! I want a 10# shank...

 

[Tony R]

Good eats brother.

 

[S.Six]

Did the same glaze this year too! Did it last year but used peach instead of the apricot jam.

 

[Bill Schultz]

Fantastic cook Jason, great combo's, the plate just made me smile

 

[Dave S]

Nicely done Jason

 

[Rich Dahl]

Great looking plate Jason!

 

[Tim Murphy]

Wow Jason,

Nice job there. Everything looks excellent, even the brussel sprouts, and I don't like brussel sprouts!

I'm going to have to try a ham on the OTG.

Regards,

Tim Murphy

 

[Cliff Bartlett]

Wow Jason, that is beautiful. Those potatoes and sprouts are awesome too

 

[Dave Russell]

Wow Jason,

Nice job there. Everything looks excellent, even the brussel sprouts, and I don't like brussel sprouts!

Pretty much what I thought, but I'd give those a try for sure. We love the apricot mustard glazed ham, and your's looks super.

 

[Jason Noble]

Wow Jason,

Nice job there. Everything looks excellent, even the brussel sprouts, and I don't like brussel sprouts!

I'm going to have to try a ham on the OTG.

Regards,

Tim Murphy

If you cooked brussel sprouts on high heat they color up nicely and have a sort of sweet taste too them, using bacon and onions helps the flavor also. I hated them growing up due to my parents boiling them to death.

 

[Peter Gallagher]

Everything looks really good - The sides rock -

 

[Tim McCann]

Great plate!