Ingredient List:
- 1 — Shank End Ham
- 3 oz — Andy Roo’s Stuff w/no Salt Seasoning
- 1 bottle — Aunt Sally’s Bourbon Glaze Sauce
- 3 Tbsp — Grape Seed Oil
- ½ can — Ale
- 4–6 — chunks Oak Wood
Instruction:
Take well chilled Ham and trim 90–98% of the fat coat and surface skin off all surfaces.
Inject the ham with a mixture of ¼ bottle Aunt Sally’s Bourbon Glaze and the half can Lager Beer. Coat the ham with grape seed oil and then a medium coat of Andy Roo’s Stuff w/no Salt seasoning, on all sides and the edges. Add a light coat of the Aunt Sally’s Bourbon Glaze. Set aside in fridge ~1 hour.
Preheat the smoker or gas grill to low and slow heat (170–210°). Set the meat into the smoker in the indirect heat zone for ~1½ hours until meat surface starts to sweat ~120° meat temp.
Speed Roast: Elevate the oven temp to 350° And roast until meat has a bronze color, ~ 3 hours. Foil wrap the meat if holding the color OR for burnt ends leave meat unwrapped. Finish the meat at 350° for ~1 hours until the internal meat temp is 160–165°. Pull the ham to cool and trim any burnt ends from the edges and slice the remaining nice meat across the grain. The tougher interior meat can be shredded, and remove the remaining silver skin.
Later, reheat the sliced ham with any reserved Ham Jus, and add a bit of the Aunt Sally’s Bourbon Glaze.
Serve Immediately.
Enjoy!!
