Ham Shank, slow smoking. Tangy Orange glaze!

[Stoneage]

Made my Orange marmalade & hot sauce glaze with a splash of sesame oil.
It's slow smoking in the Cajun Bandit smoker with the roti tube as a spacer/stacker.
a little aluminum foil over the openings for the roti shaft.
A little over 200℉ for as long as it takes re-basting for a deep glaze hourly.
Using a 15" "Caldero" as a smoke diffusion & dripping catcher.
There's a gallon of water in there catching all the juice & any glaze that runs off, & by the time it's reduced it will be the liquid for a Pork gravy seasoned with orange, pepper & pork drippings as a sauce. 

[Stoneage]

AARGHHH I resized these.

[JEBIV]

that looks grate

[bamakettles]

Looks really good.  Kellee wants us to do a ham soon......

Thanks for sharing!

[Stoneage]

I hand-rubbed the glaze the night before & let it sit, covered, in the fridge overnight to really get in to the meat & flavor it.
It's tangy with a little spice, but not really hot.