I bought one. I know it has a big bone in it. Not spiral cut. Will use the bone for bean soup after the fact.
The packaging says smoked. But am thinking of using the charcoal smoker. Thinking 250 degrees fpr four hours. Baste with some real maple syrup. Thinking of doing tomorrow and then reheating on Thanksgiving day to compliment the turkey. But really have no idea.

Thoughts?

smoking-meat.com is my go-to for recipes. Tons of good recipes and methods there.

Last weekend I smoked a half-ham, much like you've suggested -- at 240 degrees, it took roughly 3-1/2 hours. It was smoked already, too, but smoking it again turned out great. Slathered it in mustard, sprinkled a rub over that to make a paste, and let it do its thing. Delicious!

If you've got time to smoke it so that it's finished right at dinnertime, then all the better.

Good luck, sir!

Thanks D, sounded delicious!

I’ve used this recipe for the last 3 years, always a family favorite. Easily adjustable to your needs. Doesn’t need to be done on a BGE or using bourbon for the glaze. The apple juice/onion bath keeps it very moist.

https://thebbqbuddha.com/doubl...n-the-big-green-egg/

I do a shank every year, not because I love ham, but I do love me some bean soup and need that bone.

Most store bought smoked shanks are fully cooked, and labelled as such. I just heat mine up in the oven wrapped in foil. 20 minutes per pound at 325.

ham came out of the refer at 0830. Put a Dijon mustard rub on with chipolte and honey in it. In the smoker at 1000. Heavy smoke for the first hour at 230degrees. Up to 250 after that. Will spritz with apple cider a couple of times and will come out at 3-1/2 to 4 hour point. Looks great. Thinking it will be Glorious!