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 ...
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 ...
Tasting Table on MSN
For rich ham and bean soup, use this cured cut of meat
To make it the best it can be, you can't just rely on any old piece of ham. You need something that is going to add richness ...
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 ...
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 ...
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 ...
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