Spiral ham for double smoked

[Brauma]

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.

 

[Ron_L]

This came up in a recent thread. Jim Minion has a suggestion in this post...

http://www.bbq-brethren.com/forum/showpost.php?p=200687&postcount=20

 

[Jeff_in_KC]

Dries it out... definitely go with the uncut one.

 

[Brauma]

Well there you go. Im doing the Cook's Smoked Shank Portion @ $1.49 lb. Or the Rump portion @ $1.69 lb.

 

[qman]

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.:grin:

 

[ggeilman]

Yeah, that is why I will probably just heat mine up in the oven. Was afraid it would be too dry.

 

[tigger]

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.