Thursday, June 27, 2013

Shank Portion Ham Smoked on the Bubba Keg

OOPS! Someone forgot to wrap the ham and check the clock!
It did get a little hotter than we planned, but it was still good!

One of the secrets to successful cooking on the Bubba Keg is to wrap the meat during the last hour of the smoking process.

Andy got the Bubba Keg to hold at that magic 325 degrees. The top vent was set at 1-1/2 and the bottom vent was set at 1/2. A 10 lb. ham, which needs to cook at 20-25 minutes per pound, typically takes around 3-1/2 hours. Let the ham cook for 2-1/2 hours. At that point, double wrap the ham in aluminum foil, close the vents and let it set for about 30 minutes. Check the internal temperature. It should be around 165 degrees. (We let this one go over just a little) Remove the ham from the smoker and let the meat rest for at least another 20-30 minutes before slicing.


I took some of the left-over ham, cubed it and made a quick and easy broccoli and ham casserole the next day.

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