What internal temp should I smoke a shank end ham to?
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It will cease to take on more smoke around 140�,but taking it to around 160� will get rid of some more of the added water and improve the flavor.....This is assuming that it is an already partially,or fully cooked ham.Hope this helps.
What should I cook it too if it is not already cooked?
Hey,Todd. I don't do much with fresh ham,but this is how a neighbor does it.He uses a brine ,about like Smokin' Okie's ,for up to a week in the refrigerator.He smokes at around 160� for about 12 hrs. or till the internal hits about 150�.He then cooks in a medium oven for a couple of hours,glazes for another 1/2 hr. and brings me some to brag.
It is great!!Hope this helps.
It is great!!Hope this helps.
Anytime I see a question about a new subject, like HAM, I'd recommend checking out the BBQ FAQ. It is now a couple of years old, but has lots of great info.
Here the link to Ham.
BBQ FAQ -- HAM
Hope it helps.
Just Smokin'
Here the link to Ham.
BBQ FAQ -- HAM
Hope it helps.
Just Smokin'