My buddy informed me that he has two 3lb hams curing. These have not been coooked at all. He asked if I would smoke them for him and of course I could not turn down the opportunity. I have no idea what temp to set the smoker at or what IT I need to bring the ham to. Should I smoke then plll and wrap in foil? I need the basics. Appreciate any input!
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10/15/11 at 9:51am