Hey everyone im new to the forum and looking forward to getting some great info from all of you. My question is im smoking a ham on turkey day and its 20lbs bone in, its not pre-cooked or cured.How long to does this baby need to be in the smoker and do i need to brine it? Oh and what temp is recommended? Thanks for any feed back i get.
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11/23/09 at 5:27pm