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Re: Help with Temp Queston


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Posted by fisher1 on February 17, 2014 at 20:15:33:

In Reply to: Re: Help with Temp Queston posted by Jackitup on February 17, 2014 at 02:39:50:

It was already cooking when I asked the question. I googled and found a little info that helped. Also started cooking it later than should have. It was half of an 18 lb. ham that I had cut into two parts. Problem was I didn't know if it was partially cooked or not, being on a weekend, I couldn't call the seller and find out. So, we cooked it until it hit 140 and removed it. It was tender and good ... no complaints. Thanks very much for the reply.


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