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More pre-cooked ham questions

ShelbyShelby Posts: 803
edited 4:21AM in EggHead Forum the rubs, etc down.
Seems like all agree on 200-235 or so dome at about an hour per pound to somewhere in the 150 internal range.[p]Is this direct or indirect? Any need for a drip pan?
Anyone ever injected one with a little liquid crab boil or something similiar or is this overkill since most of these hams are "water added"?[p]Will be doing one for Mardi Gras along with a 12 pound turkey.[p]Thanks!


  • Shelby, there is enought salt in them... You don't need to be adding anything more.....

  • djm5x9djm5x9 Posts: 1,342
    Shelby:[p]I prefer mine direct. This is best done closer to 200º dome if you do it direct.

  • MarvMarv Posts: 177
    Shelby,[p] Any large mass such as your ham, I would go indrect to avoid burning the outside before the inside reaches the proper temp.
    If you go direct, you will have to turn the thing quite often. A drip pan is always a good idea when going indirect just to keep the egg cleaner. Especially if you plan to mop it.[p]Marv

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