Mat
Knows what a fatty is.
- Joined
- Nov 15, 2010
- Location
- Smithtown, NY
So I ended up buying a 9lb (its not gonna be enough, might buy a second) bone in ham shank from BJs. It's water packed and partially cooked.
My questions are these:
1.) I plan to do a salt free simple, not complicated rub with pineapples toothpicked to it. I also want to glaze it. When does the glaze go on and can anyone recommend a good glaze? I've bookmarked a few on the site.
2.) This isnt the whole ham, do I cook it with the cut side down? I've seen it done every which way searching online and this site.
3.) 150 internal temp ok?
Now for Moink balls.........got a good rub for these? I'm serving a bunch of people so i want to be a little conservative. And they wont need sauce correct?
Thanks guys
My questions are these:
1.) I plan to do a salt free simple, not complicated rub with pineapples toothpicked to it. I also want to glaze it. When does the glaze go on and can anyone recommend a good glaze? I've bookmarked a few on the site.
2.) This isnt the whole ham, do I cook it with the cut side down? I've seen it done every which way searching online and this site.
3.) 150 internal temp ok?
Now for Moink balls.........got a good rub for these? I'm serving a bunch of people so i want to be a little conservative. And they wont need sauce correct?
Thanks guys