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Hammin it up
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SoEzzy Offline

Posts: 3,954
Joined: May 2006
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Post: #4
Re: Hammin it up
Don't brine it if it says Ham, if it doesn't say Ham then it's a leg of Pork and will need 10 days in the cure... we're running out of days before Xmas.

Slather and rub, then smoke.

If you bought a smoked Ham, then you only need to slather, rub and smoke! :wink:

If it's a fresh Ham that hasn't been smoked take it to 165 if it has been smoked already take it to 135 - 140 and serve.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
12-15-2009 11:12 PM
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Messages In This Thread
Hammin it up - mjerdmann - 12-09-2009, 02:47 PM
Re: Hammin it up - SoEzzy - 12-09-2009, 07:38 PM
Re: Hammin it up - mjerdmann - 12-15-2009, 10:13 AM
Re: Hammin it up - SoEzzy - 12-15-2009 11:12 PM

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