On 11 Nov 2003 13:07:12 -0600, Bubbabob
> wrote:

>Steve Wertz > wrote:
>
>>
>> Only the first one would take to smoking, and be prepared to spend
>> 8-10 hours to do it (more if you want traditional BBQ'd/pulled pork).
>
>You can't get traditional Q from a ham. It lacks sufficient connective
>tissue and the transformation of connective tissue to collagen that occurs
>at about 160F is responsible for much of the texture and flavor of pulled
>pork. You need to use a shoulder cut, either butt or picnic.

A picnic *is* the upper part of a whole ham. Regarless, my comment
was mostly aimed at just cooking it as a roast in a smoker, not true
BBQ.

I' be willin to bet that I could smoke a shank half of ham and have it
turn out pretty good. Never tried it as I don't think I've ever seen a
fresh ham shank (that wasn't already made into ham).

-sw