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Jeff's double smoked ham

post #1 of 6
Thread Starter 
Tried this out for xmas dinner and juat pulled it off the smoker, this must be a recipe for a half a ham because my internal temp after 3 hours at 250 is only 90 degrees. So finishing it in the oven. Just a fair warning to those of you who will be trying this in the future that this recipe if probably for a half a ham and to take that into account for a whole.
post #2 of 6

:th_What_NO_QVIEW:

Always cook to IT.

HAPPY SMOKEN.

David

post #3 of 6
Thread Starter 


At 3 hours.... The only pic I took
post #4 of 6

Looks good!

David

post #5 of 6
yea.. all my hams (maple/bourbon) take right at 6 hrs....
post #6 of 6
Thread Starter 
Well like I said the email I received and followed said 3 hours at 225.....must have been for a half or something oh well....... Learned a lesson, maybe in 20 years I will have the experience and not have the flub ups
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