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Ham Help- please

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Ham Help- please

Cocoagirl | Dec 29, 2005 10:09 AM

I thought cooking my 8.35 pound smoked half ham (not sliced) would be a piece of cake. However I am reading so many contradicting temps for cooking that I am confused. Do not want a dry ham. The package says bring to 148 degrees, other sites say 160. All at 325. In water or not. If I bring to 148 degrees- should I take out at 140.

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