Smoked Shank Portion Ham

My contribution to this year’s Thanksgiving celebration at my Son’s house was Ham.  He’s providing a 30 lb Gobbler!!  I can’t wait to see that beast! … As in the past I have found that Traditional Bone-In Hams are the only way to go in the MAK 2 Star Wood Pellet BBQ Smoker-Grill.  Spiral cut hams are great but they tend to dry out.

Since this is a “Ready-To-Eat” Ham it means that it’s been fully cooked and all you need to do is heat the ham to an Internal Temperature of 140ºF.  The directions call for 15 to 20 minutes per pound at 325ºF until ham is heated through.

Preheated the MAK 2 Star with Pacific Pellet Gourmet Hickory BBQ Pellets to 180ºF (Smoke setting on the MAK).  The Internal Temperature of the ham was 37ºF at start time.  Estimating 4½ hours from start to finish.  Smoked the ham for 1 hour before bumping the MAK 2 Star pit temperature to 325ºF until the Internal Temperature reaches 140ºF.

Fortunately the weather was simply gorgeous here in Norther California compared to other parts of the Country.  Once the ham reached temperature I double wrap it in foil, a towel, and into a cooler for the transport to my Son’s house 2 miles away.