|Banner advertisements by bbqads.com|
In Reply to: Thanksgiving ham help posted by cdwhart on November 16, 2011 at 11:12:39:
Most hams like that are already fully cooked, basically heat and serve. Fire the smoker up to 250 or so, put the ham on, let it get a couple three hours of apple or pecan smoke, and pull off (or 160-170F internal). If it goes a little over on temp, no harm no foul, just don't cook it all afternoon. Use what you need then bag and freeze the rest.
As my friend Rick would say, Easy Peasy.
Don't know if it will dance, but should taste OK, whether in slices or used in beans, eggs, or your any other favorite ham dish.
The BBQ Forum Home Page