A neighbor was leaving town and left me a 14 lb.,Smithfield brand,cured,highly injected, mostly cooked,shank end ham.
Now what?
I figured there was no way to lose,so I tossed it in the CS at 215�,a couple of apple branches,no rub, and left it for 13 hrs.
It was 182�internal and the shank bone would twist.
It pulled just like a long strand butt,moist and tender.
A touch salty,but not too bad.
Don't know that I'd go huntin' one,but it ain't no bad solution-if ya own one.