I've just read a post here on CH from around 2012 regarding slow roasting a fresh ham. One option was to avoid brining and roast at a low temp (200*) till the internal temp reached 160*.
I would like to try this for a large gathering this Sunday. Could anyone enlighten me as to how long this might take for a 20# fresh ham? I'm thinking of doing it in the smoker & perhaps applying a glaze towards the end.
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