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Unread 11-06-2005, 02:19 PM   #22
somebody shut me the fark up.
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Join Date: 09-17-03
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Originally Posted by jminion
The problem with spiral hams is when you heat them up they dry out, that said I know someone who wrapped one tight in plastic wrap and injected it. It a messy deal but the injection did help keep moisture levels higher during cook. I would put some smoke on for a couple of hours then wrap and take up to finish temp.
That's what I figured would happen. I wonder if I cook it real low, in the cool spot with a butt on top as a baster, what would happen. I agree with you r suggestion to only cook for a couple of hours that way, then wrap and finish cooking.

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