The BBQ BRETHREN FORUMS. - View Single Post

Wampus · 03-26-2013, 10:05 PM

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........

03-26-2013, 10:05 PM	#14
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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........ __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]