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I'm picking a ham up at the butchers on wednesday. I didn't realize it would be so big,he tells me about 19 lbs. Does anyone have any idea how long this will take? Should I have it cut in half?
I'd say around ten hours at 250-300. Go for the 140-150 because if you go higher it gets REALLY tender and is hard to slice! I'd leave it together. Get your egg up to temp early while you're getting the ham ready then damper it down. Use something underneath it to avoid crisping the outside so much.
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