Uncooked pork shank or pre-cooked ham?

by Chris
(S.F. Bay area)

For Easter dinner I plan on smoking/cooking a ham/s in my big green egg.
I found your recipe for marinade, 2 day soak, for ham. Do I buy one of the already cooked hams and then soak in the marinade, or do I buy an uncooked pork shank/leg, soak and then cook/smoke in my BGE until it reaches approx. 140 degrees?

Thanks for your help!
Chris

Answer:

Chris,

Your gonna have a great Easter! Uncooked is the way to go because the marinade works it's magic to tenderize the meat. If you go pre-cooked that the texture of the meat will be as you buy it.

Keep a thermometer to hand but always remember when smoking the two golden rules:-

1. Long and slow
   
2. A water bath will help keep your meat moist

Follow these and you'll be right. Allow plenty of time because it's easier to keep it warm than it is to hurry a smoke.

Keep on smokin'
Paul