Directions
- 1Start with a shank section of ham that's already been cured and smoked.
- 2Use mustard as a binder, then apply Lane's Sweet Heat rub generously.
- 3Throw the ham on the smoker for about four to five hours at 225 degrees, glazing it every half hour.
- 4After five hours, wrap the ham in aluminum foil with extra glaze on top and take it up to 203 degrees.
- 5Let it rest for a minute. The bone should come right out.
- 6Strain all the juices.
- 7Shred the ham and re-add the glaze.
- 8Serve as you would for Thanksgiving dinner.
Ingredients
- 1 shank section of ham
- 1 serving mustard
- 1 serving Lane's Sweet Heat rub
- 1 serving glaze
Equipment
knifealuminum foilsmokercast iron skilletstrainer
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