Got a post Easter bone in shank ham for super cheap. Wanted to give it a try. Already cooked. Just needed reheating.
Didn't do anything to it other than trim a little fat. We had cut a chunk out of it earlier as a pasta recipe we made needed some ham so thus, the big cut out in the first pic. Full basket of coals, lit with lighter fluid. Left for the 20mins then put the ham on the grate. Wanted to try the Amazn 6" smoker tube I had. Fired that up with Apple pellets outside the PBC then added it to the opposite side of of the grate when I put the ham in.
Smoked/cooked for an hour. Temps were still kinda low internally after an hour of cooking but I was a little worried about drying it out. Foiled it and added 1/2 cup of water to the pouch. Cooked for another hour. Right around 130ish with the Thermapen. Pulled it out of the foil and glazed it with brown sugar/cider vinegar/Jack Daniels Mustard mix. Glazed and continued for about 20 mins. Glazed again and rotated it so more ham surface was over the coals. Left it for another 20 mins then pulled.
Good flavor but no apple smoke flavor. The tube seemed to have gone out so that was a bust. Liked the char the coals added more than what my electric Cookshack Smokette can do, but the lack of smoke flavor was a disappointment. I know the PBC isn't a smoker, but am looking for some ways to get smoke plus char. Will continue to experiment.
Got an full brisket that I'm doing tomorrow. Will post that one too.
