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First stab at a Ham

I’ve been meaning to take a run at curing and smoking a holiday ham for ages. Finally decided to take a practice run at it before holiday dinner is at stake. I got the biggest green ham they had at 22.5 lbs because I’ve got a huge family, so better get used to cooking a big’n (and also I happen to enjoy a little jiggle in that wiggle). 

I took the skin off first then cured in a bucket for 10 days using the basic cure from the Rhulman charcuterie book (he hasn’t steered me wrong as a starting point yet). I slapped this bad boy on today and thought I’d share, I’ve been lurking around not posting for too long now. I’m gonna take her up to 155 and then let it sit and glaze the heck out of it  

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