Thanksgiving Shank Portion Hams

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My contribution to this year’s Family Thanksgiving Dinner was two Hams.  I don’t normally buy Shank Portion Hams but given the price of food these days and a savings of 60¢ to $1.40 per pound over other Hams it prompted me to give the Shank Portion a try.  Besides, doesn’t everything simply taste that much better when it cooked on a Wood Pellet BBQ smoker-Grill!?

First thing I noticed about the Shank Portion Ham was that the pig skin was still on the Shank.  At 325ºF it caused the skin to be charred and crispy … some might think it was burned due to it’s black appearance but the Ham itself was simply fantastic  Shocked  Big Smile

“Ready to Eat” Hickory Smoked Shank Portion Hams in the 10 lb range for 99¢/lb.  Check out Thanksgiving Ham 2011 for an explanation of “Ready to Eat” vs. “Ready to Cook” Hams.

   

Two Hams for Family gathering and one for a friend since space was not an issue.  Scored the skin with a sharp boning knife.  Scoring the Hams allow for better heat penetration and adds a nice look.  Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 325ºF using Pacific Pellet Hickory BBQ Pellets.  Directions called for 15-20 minutes per pound at 325º until the internal temperature reaches 140ºF.  Estimated in the 3 hour range for the 10 lb Hams.

   

Hams were at an IT of 37ºF when inserted in the MAK 2 at 7 am.  Pulled the Shank Portion Hams at 10:45 am and the internal temperatures were at 140ºF.  Double wrapped the Hams in Foil, a Towel, and placed them in a Cooler for transport across town to our Son’s house.  Despite it’s appearance, once the outer skin was removed the Shank Portion Hams were scrumptious and a big hit!!

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