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Ok - I\'m doing a ham for easter

OttawaEggOttawaEgg Posts: 283
edited November -1 in EggHead Forum
I've checked a few recipes, but I think I'm going to keep it simple.

I have a cooked hame (about 15 pounds).

I'm going to give it a bit of a rub of dry mustard, brown sugar, and a dash of pepper.

I plan on putting it in the rack with a drip tray, and the temp at about 250, with apple wood chippies. I figure about 5 hours or until the internal is about 180.

Comments, questions? threats? ;)


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