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Reheat Ham - go by time or weight?
I'm smoking a huge honkin (20lbs) pre-cooked ham for Christmas eve.... I'm using the Dr.Chicken's Double smoke ham method. According to him, I need to plan on 25 to 30 minutes per pound to reach a desired internal of 135. Does that sound right to warm up (and smoke) such a large piece of pig - 10 hours? Thanks all, and Merry Christmas,