I am confused as to whether I have an already cooked ham or not.
It is a 1.59lb Shank Half Ham, Hickory Smoked super trim with water added, it says ready to cook on the package. Instructions say cook at 325 degrees until an internal of 160. It is a cured piece of meat.
I want use the maple bourbon recipe on it (paste and mop only) that is on this site. The recipe calls for a already cooked ham.
Do I need to use a thermometer and make sure I have 160 for an internal temp?
Do I do it at the usual 220-250?
Stop the smoke after internal of 140 and finish with just heat?
How long do you think it would take?
Any other suggestions or knowledge I need? I plan on applying rub tomorrow and smoking on Monday.
It is a 1.59lb Shank Half Ham, Hickory Smoked super trim with water added, it says ready to cook on the package. Instructions say cook at 325 degrees until an internal of 160. It is a cured piece of meat.
I want use the maple bourbon recipe on it (paste and mop only) that is on this site. The recipe calls for a already cooked ham.
Do I need to use a thermometer and make sure I have 160 for an internal temp?
Do I do it at the usual 220-250?
Stop the smoke after internal of 140 and finish with just heat?
How long do you think it would take?
Any other suggestions or knowledge I need? I plan on applying rub tomorrow and smoking on Monday.
