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  1. B

    Freshly brined Ham!

    I’m new to the forum and can’t fined this topic. So maybe someone can help? I just finished a 10 day brine on a fresh ham. I plan on serving it tomorrow for dinner. I want to take it off about 150 degrees. It’s about 17 pounds. I’m thinking 12 hours at 250. Would that be sufficient? Or should I...
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