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I just picked one up for Christmas dinner. Has anyone done one of these before?
I figured that I might treat it the same as any other green ham I've done. Cherry brine with a touch of pineapple, smoke it up and give it a cherry rub all around. Then I give it a thick coat of cherry pie filling (minus the cherries) when it's about 3/4s done. Splat some pineapple rings on it with cherries in the center and let it get candy up on the meat for the finale. Or I could go the maple peach route.
I don't know. You tell me. What to do what to do?
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