- Mar 9, 2010
- 2
- 10
I am new to this forum and smoking and need some help. I want to smoke a ham but I'm confused on how long I need to smoke it and how do I keep it from drying out? It is amost 7 lbs with bone in and it is cured. It doesn't say its cooked but the label says to cook to 148 deg instead of 170. I have a charcol smoker.
I have searched the internet and I'm just more confused. I do not want to have a dry ham. Any help would be appreciated.
Thanks
I have searched the internet and I'm just more confused. I do not want to have a dry ham. Any help would be appreciated.
Thanks