Ingredient List:
- 1 — Shank End Ham
- 3 oz — Rib Stars Chicken Rub
- 1 bottle — Dr Pete’s Praline Mustard Glaze
- 3 Tbsp — Grape Seed Oil
- ½ can — Lager
- 4–6 — chunks Cherry 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 ½ bottle Dr Pete’s Praline Mustard Glaze and the ½ can Lager Beer. Coat the ham with grape seed oil and then a medium coat of Rib Stars Chicken Rub, on all sides and the edges. Add a light coat of the bottle Dr Pete’s Praline Mustard 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 hour 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 the bottle Dr Pete’s Praline Mustard Glaze.
Serve Immediately.
Enjoy!!
