Need some help with a ham experts welcome
I been reading the forums i have some few things to clear up
The Ham should be removed around 135 and rest until 145?
The temp should be around 225 to 250 or does this need to be higher?
Do i need to wrap it in foil during the whole cook or just when resting?
Do i need to put a rub or can i use the glaze that came with it? i know this one is probably matter of personal opinion
when do i put on the glaze? If i decide to do a glaze and not A rub.
Any good rubs recipes for ham?
About the ham and the cook
Wood of choice is OAK
Poundage of ham is net weight9.75 pounds
Fully cooked HAm