Ingredients
Scale
- 1 ham shank, bone-in (about 7–10 lb)
- 1/4 cup yellow mustard, more as needed
- 1/2 cup Sedona Sand All-Purpose Rub
- 1 bottle beer, 12 oz
Equipment
- Roasting pan
- Heavy-duty foil
Instructions
- Preheat your charcoal grill or smoker for indirect grilling, the temperature at 250°F
- Using a small knife, slice a crosshatch on all sides about 1/4″ deep, except the flat cut side. Coat the same sides you sliced with the mustard and the seasoning. Use more if needed.
- Place your ham in a roasting pan. Add a cup of water to the bottom of the pan, which helps with hydration. Place the roasting pan, uncovered, in the smoker. Allow it to smoke for about 3 hours, until it’s around 165°F.
- Once it reaches the target temperature, remove the roasting pan from the smoker. Pour in the bottle of beer around the ham, and seal the pan with heavy-duty foil.
- Turn up the heat in the smoker to 350°F. Place the pan back in the smoker and let it cook for another 3-4 hours.
- Check on the ham once it’s around 195-205°F. The meat should be pulling off the bone, and you can easily tug some ham off. Allow it to rest for about 30 minutes at room temperature, covered in foil.
- Shred the ham, and enjoy.
Notes
The time will vary depending on the size of the ham, so use your intuition. Don’t be afraid to cook it longer. If you think you don’t have enough time for your guests to eat, prepare it the day before.
- Prep Time: 20
- Cook Time: 7 hours
- Category: Pork
- Method: Smoking
- Cuisine: BBQ
