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Whole Ham Barbeque

none

***See Directions***

Cut off the skin (this lets the smoke penetrate more), but leave the fat. Put a basic rub on it. If you don't have one handy, some salt, pepper, and a little garlic will work just fine. Cook slow at 220-225F, and keep the smoke going fairly often. I like to Q mine till the temp reaches 175F or higher---remember, this isn't as lean as a pork loin, so you can go to a higher temp. Makes it really tender if you bring it up easy. About 30 minutes before done, baste a couple of times with this mixture: 1/3 cup brown sugar, 1/3 cup mustard, 1/4 cup vinegar. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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