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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-21-2005, 05:09 PM   #1
Brauma
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Default Spiral ham for double smoked

I noticed in this mornings paper that my local grocer (Ukrops) has Cook's Spiral sliced ham on sale. I am guessing that pre-sliced ham is no good for Dr Chickens double smoked recipe. Right? Go with non-sliced?

They also have 1/2 shank bone-in on sale. Ive got my eye on that too.
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Old 11-21-2005, 05:56 PM   #2
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This came up in a recent thread. Jim Minion has a suggestion in this post...

http://www.bbq-brethren.com/forum/sh...7&postcount=20
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Old 11-21-2005, 06:09 PM   #3
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Dries it out... definitely go with the uncut one.
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Old 11-21-2005, 06:10 PM   #4
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Well there you go. Im doing the Cook's Smoked Shank Portion @ $1.49 lb. Or the Rump portion @ $1.69 lb.
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Old 11-21-2005, 08:59 PM   #5
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Quote:
Originally Posted by Brauma
Well there you go. Im doing the Cook's Smoked Shank Portion @ $1.49 lb. Or the Rump portion @ $1.69 lb.
Brauma: IMO, the shank portion is easier to carve, but the butt portion has more flavor. I usually go with the butt, and to hell with good looking slices, as long as it tastes good. Your choice. Of course.
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Old 11-22-2005, 07:36 AM   #6
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Yeah, that is why I will probably just heat mine up in the oven. Was afraid it would be too dry.
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Old 11-22-2005, 09:16 AM   #7
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I always cook or should I say warm these during the holidays. The bottom outer edges tend to dry out some but these pieces of ham make great appetizers while waiting on the rest of the stuff to hit the table. It usually takes a couple of hours in the smoker to get them up to eating temperature. Sometimes I cover the ham with a foil tent during the last half of the warming process.
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