I picked up a partially cooked whole ham from the butcher. We want to eat it sliced cold on Christmas eve. I'm thinking of giving it 3-4 hrs of additional smoke today and then finish it in a roaster (foiled or not?) to 160 degrees. Then cool it tightly wrapped until Thursday night. Does this sound feasable or would it dry out too bad? Thoughts?
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12/22/09 at 2:15pm