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Another Ham Question

DougDoug Posts: 132
edited 2:21PM in EggHead Forum
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


  • PainterPainter Posts: 464
    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.

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