1 pre-cooked bone-in smoked ham, butt or shank (about 8 pounds) Instructions: Prepare smoker or grill to an internal temperature between 225 and 250 degrees. Remove the ham from the packaging and ...

When Easter rolls around, it’s prime time for ham. And for those who only buy or cook ham this time of year, plenty of question crop up. What's the difference between the butt and shank portion? How ...

For many households around metro Detroit, the spring holiday of Easter often includes ham as the centerpiece of a celebratory meal. And once the Easter holiday rolls around, you will find hams ...

Preheat oven to 500 and put the oven fan on high. Season the shanks with salt and pepper. Open the windows in the kitchen and turn off the fire detector. It’s going to get Smokey. Put the shanks on a ...

Now that we are officially in a Turkey Moratorium, with a ban on any talk about anything to do with them until after the first Mardi Gras parade, we can set our sites on the next source of holiday ...

Preheat the oven to 300 degrees and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room ...

This recipe reminds me of my grandmother’s cooking, brought into the present day. She would have used ham hock, but I find that the shank has so much more meat on it. I ask the farmer for our ...