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Cold vs hot smoking a pre-cooked ham

post #1 of 3
Thread Starter 

I'm going to do a Honey baked ham and was going to do a traditional hot smoke (around 200 until the IT reached 140), but then I started wondering if there was any advantages of cold smoking it instead with a AMNPS?

 

Opinions please.

 

Craig

post #2 of 3

I would hot smoke it and combine two operations in one, vs. cold smoking then heating it to serving temp in the oven.  

post #3 of 3
Thread Starter 

That sounds way too easy :icon_confused:

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