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smoking an uncooked ham

BoscoBosco Posts: 1
edited November -1 in EggHead Forum
I just ordered an uncooked ham from my favorite butcher. He will cure it in brine for a week or so and then I will pick it up and put it on my Egg. Do I need to use two cook cycles (the first to get it to the normal cooked ham stage and the second to do the finishing/glazing)or is there a better way to do it all in one go?

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