Another Ham Question

Doug

I am doing a small 7 lb bone-in ham on Easter. What should dome temp be, internal temp when done and roughly how long should it take?? ALso, any suggestions for a nice glaze!! Thanks very much. Happy Easter!! Doug

Painter

Doug, Since no one has responded yet I'll throw one at ya.
225 to 250° dome and remove ham at no more than 140° internal. I've tried this and have had good success.
Bob

[ul][li]Alton Brown City Ham[/ul]