Country ham cooked in my Cookshack.
Very moist and delicious. More of a texture of city ham with the taste of county ham. Great.
Took a commercially cured country ham and took off the skin. Trimmed the fat to about ï¿½ï¿½
No rubs, spices or soaking. Used a couple of 2ï¿½ blocks of cherry.
Just put it in the Cookshack, fat side up for about 5 hours @ 250 till it hit 160 deg.
When I pulled the thermometer out of the ham, juices squirted from the ham.
You donï¿½t see to many country hams that are that juicy.
Let it set for about an hour before carving.
Canï¿½t wait to try it again. Cookshacks are great.
Here are some pictures preping and deboning of the country ham in a cookshack I posted about earlier.
Ham in a cookshack
Steve at frontporchbbq.com