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In-bone ham attempt
Need advice, first time cook on in-bone ham. size:15# raw ham. Need temps., time-vs-weight on Xtra bge. Indirect heat? Pan? Should I inject and with what? Other tips appreciated. Thanks
When you say raw, is that fresh?
I'm sorry, yes, I meant fresh. Thanks
Mr. & Mrs Potatohead
I’m a bit out on this, wondering about a cure or not? BUT…Either way…
Curing or braining your fresh ham shouldn’t have any effect on the roasting of it.
My rule of thumb is to roast indirect (plate setter legs up with a drip pan)at 300 – 325 F. for about 20 minutes / lb. BUT…The most important part of this whole endeavor is still the finish temp.
I pull a fresh ham at 160 F. and when rested it will still go to at least 165 F. or better. I strongly feel that the resting is best done with a wrap or tent of foil. This rest should be a min. of 5 minutes, but can certainly be longer..
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