I know next to nothing about ham, I have gotten good at ribs and shoulder through dozens of cooks and tests, which is what I have planned for this. I will smoke these suckers until I get them right, friends and family and others I find will reap the rewards.
What I know..ish:
- 2 parts, locally they are called the shank portion and the butt portion.
- My only cook was the shank portion, the reason it was chosen was because it looks like a ham I would have seen in some movie
- All of the shanks I have seen are spiral cut, this is very convenient but a bit of a hassle compared to just a big hunk of meat.
- The only butt portions I have seen say that they have been smoked, but they don't appear to have any of the glaze look of the shanks.
- Anything that is not thick and sticky will quickly slide down and of the shank portion, about 80% of my glaze just fell right off.
- Many mentions out on the net of Honey baked hams that make them sound like the holy grail of hams, I have not had one though we do have the Honey baked franchise here.
While researching I came across this video from Malcom Reed, whose site and Youtube channel are awesome by the way, and looks like a good method for the HBH.
I can also do some testing if I can get things to fit, 2 at a time recipe vs recipe or shank vs. butt, whatever will get this to a successful conclusion.
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