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Unread 03-26-2013, 10:05 PM   #14
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN
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So, it looks like you have a cured ham. It may or may not be completely cooked. Either way, you'll want to bring it to 155 or a little higher if not already completely cooked.

Until I cured my own ham, THIS was my go to recipe for cooking a pre-smoked and partially cooked ham. It's simple, easy to do and the glaze (while also simple) is FANTASTIC.

Here's some pics of the last time I did one this way........

18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
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