Ham, again


 
K

Ken McCrary

TVWBB Super Fan
Hi folks,
Been a while. Doing my now annual Christmas tradition. Smoking a fresh ham. All I could find this year was a 7 lb shank. It's trimmed slathered and rubbed, just waiting for the cooker to come up to temp. I'm guessing around 8 hrs. Will try to keep posted.
 
It has been a while. I hope you and yours are well.

Fresh ham is my tradition here too. Got one in a flavor brine now. It's the centerpiece of a Caribbean-inspired dinner. It's usually warm and sunny here so we have a 'tropical' meal. I scored two nice hams this year, an 18- and a 20-pounder--skin-on, thankfully!

Have a wonderful holiday. Don't be a stranger.
 
Kevin.
Sounds appetizing. The ham here is more of a Christmas Eve thing.
Pufferbelly is puffing along out there at 240 and the ham is already at 130. I hope this thing stalls out a bit or it will be a record cook. Will pull it around 165.
Good luck with your cook. Merry Christmas
 
Cook actualy took closer to 9 hours than 8. Pulled it at 165 and have it resting in foil now. Looked a little dry when I pulled it off. We'll see. Today was definitely a set it and forget it kind of day. I turned the ham over at about 4 hours and didn't do another thing to it.
 
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