So folks. Any opinion on whther to do an 18.5 lb ready to eat ham shank fat side up or fat side down? Or face down like the spiral one Chris A has in the cooking section?
If all it comes down to is appearances I'd rather go fat side down and present it without the grill marks but..... not at the expense of taste or moistness.
If all it comes down to is appearances I'd rather go fat side down and present it without the grill marks but..... not at the expense of taste or moistness.
