{"id":4269,"date":"2013-11-29T12:47:50","date_gmt":"2013-11-29T20:47:50","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=4269"},"modified":"2013-11-29T12:47:50","modified_gmt":"2013-11-29T20:47:50","slug":"smoked-shank-portion-ham","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-shank-portion-ham\/","title":{"rendered":"Smoked Shank Portion Ham"},"content":{"rendered":"

\"\"<\/a><\/p>\n

My contribution to this year’s Thanksgiving celebration at my Son’s house was Ham.\u00a0 He’s providing a 30 lb Gobbler!!\u00a0 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<\/a> Wood Pellet BBQ Smoker-Grill.\u00a0 Spiral cut hams are great but they tend to dry out.<\/p>\n

<\/p>\n

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<\/a> of 140\u00baF.\u00a0 The directions call for 15 to 20 minutes per pound at 325\u00baF until ham is heated through.<\/p>\n

Preheated the MAK 2 Star<\/a> with Pacific Pellet Gourmet Hickory<\/a> BBQ Pellets to 180\u00baF (Smoke setting on the MAK).\u00a0 The Internal Temperature<\/a> of the ham was 37\u00baF at start time.\u00a0 Estimating 4\u00bd hours from start to finish.\u00a0 Smoked the ham for 1 hour before bumping the MAK 2 Star<\/a> pit temperature to 325\u00baF until the Internal Temperature<\/a> reaches 140\u00baF.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

Fortunately the weather was simply gorgeous here in Norther California compared to other parts of the Country.\u00a0 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.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

My contribution to this year’s Thanksgiving celebration at my Son’s house was Ham.\u00a0 He’s providing a 30 lb Gobbler!!\u00a0 I can’t wait to see that beast! … As in the past I have found that Traditional Bone-In Hams are the … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[13],"tags":[],"class_list":["post-4269","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\nSmoked Shank Portion Ham - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-shank-portion-ham\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Shank Portion Ham - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"My contribution to this year’s Thanksgiving celebration at my Son’s house was Ham.\u00a0 He’s providing a 30 lb Gobbler!!\u00a0 I can’t wait to see that beast! 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