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Old 12-24-2005, 12:50 PM   #42
Ron_L
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Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
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I'm about to put my first Dr. Chicken Ham into the cooker for dinner tonight. The resipe says to allow about 30 minutes per pound at 225 degrees. Are you guys seeing this as pretty typical? I'll probably put it in a bit early just in case it takes longer. Will the ham be OK in a cooler for an hour or so if needed?
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