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Fresh Ham Cook Temp?

I have a 20# fresh ham for an early Christmas dinner this weekend.  I'm currently curing it.  By the time I pull it and throw it on the Egg, it will have been in the brine for a week.  I just flipped it last night to make sure that it gets evenly cured throughout.

My question is regarding cook temp.  I've seen recipes that recommend a higher temp than I was really thinking.  I'm planning on smoking with some maple wood chunks, but the recipes I've seen call for a cook temp of 325 to 350.  It doesn't seem like much smoking is going to happen there!  Is there a reason I'm not seeing low and slow recipes for ham?  I'm thinking 225 to 250.


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