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Cured Ham

post #1 of 2
Thread Starter 
Any advice would be wonderful. I cured a ham for 3 weeks and have it in the smoker as i am typing. What I would like to know is what temperature to smoke and cook to. My plan is to eat it at a later date. I will chill it than freeze it. Thanks for any help!!!
post #2 of 2
I personally take my hams to about 165-170 or so and then they are still juicey and good too.
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