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Old 11-22-2005, 09:16 AM   #7
On the road to being a farker
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Join Date: 08-13-03
Location: Arizona

I always cook or should I say warm these during the holidays. The bottom outer edges tend to dry out some but these pieces of ham make great appetizers while waiting on the rest of the stuff to hit the table. It usually takes a couple of hours in the smoker to get them up to eating temperature. Sometimes I cover the ham with a foil tent during the last half of the warming process.
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