Ham or a shoulder...trim most of the fat....inject it....rub it....then smoke it with peach wood @ 175 for a few hours spritzing with peach/mango nectar to keep it moist. The last 30-45 minutes its on, wrap it in foil.
The low temp will get a good smoke flavor into the meat and the injection and spritzing will keep it from drying out. Wrapping in foil the last 30-45 minutes makes it REAL tender.
Good eatin!
Sounds good Kevin, Is there a noticeable difference in taste with the peach wood vs, say pecan or oak?
My brother works in Georgia a lot, he could probably get me some peach wood.
What is exactly the peach/mango nectar?
The other methods posted sound great also.
