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Some one can answer this easy......about that Ham????
This is a reprint of an earlier attempt for advice. Glitch in the server must have overshaddowed my poor little post:([p]I just saw a recipe submission in the recipe file for brined and smoked ham. The author smoked the ham by heating the egg to
450 and adding the soaked wood them cooking the ham at 350. I thought smoking was done at lower temps around 200-220. Is
ham done differently?