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Smoked Ham
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Auburnegger
Posts: 127
Just put a 11lb ham on. What temp do I need to pull the ham off the egg? Thanks.
Comments
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sliced,160-170I.T.Delicious fallapart good sammitiches,195-200I.T.
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Pre-cooked and or smoked - 145°
Spiral cut 140°
195° - 200° is for pulled.
GG -
I just prepared a John Hall ham for tomorrow. It's injected and rubbed and in the fridge. This is a test run for Christmas. Is this ham better sliced or pulled?
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