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Old 12-30-2008, 02:36 PM   #1
wheels61
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Default semi boneless ham on the All Star (pron)

cooked two hams and a turket breast for Christmas Eve. it was cold and windy with rain and sleet. the All Star smoker worked great. the big semi bonless ham got a little black but the fat just melted off it. as usual i forgot to take pictures of the finished product. sent the small ham to work with the wife. everyone loved it
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Old 12-30-2008, 03:08 PM   #2
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What is a "semi-boneless" ham? If it has even 1 bone, it's no longer boneless.

Looks good though...
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Old 12-30-2008, 03:25 PM   #3
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Quote:
Originally Posted by Bigmista View Post
What is a "semi-boneless" ham? If it has even 1 bone, it's no longer boneless.

Looks good though...
Maybe a semi delivered it! I agree it looks good and that's one cool lookin' smoker!
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Old 12-30-2008, 05:55 PM   #4
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Quote:
Originally Posted by Bigmista View Post
What is a "semi-boneless" ham? If it has even 1 bone, it's no longer boneless.

Looks good though...
Bi Mista, a Semi ran over it and half of the bone poped out, is my guess
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Old 12-30-2008, 06:30 PM   #5
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the first ham is made in washington mo where i live

frick's

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Old 12-31-2008, 11:33 AM   #6
wheels61
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the Fricks product are pretty good i use them when i can find them but there is no better pork in southern illinois than Behrmanns in Albers, illinois.
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Old 12-31-2008, 12:28 PM   #7
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Semi-Boneless style is named for the center bone which remains in this traditional dinner ham, adding to the delicious taste. It is a bestseller around the holidays for it's elegance and easy carving style. Try the leftover bone for soup, great for those after holiday meals.
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Old 12-31-2008, 02:23 PM   #8
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Semi-Boneless style is named for the center bone which remains in this traditional dinner ham, adding to the delicious taste. It is a bestseller around the holidays for it's elegance and easy carving style. Try the leftover bone for soup, great for those after holiday meals.
Thanks for the "schooling".
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