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The Water Cooler
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Country (salt cured) ham
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<blockquote data-quote="TedKennedy" data-source="post: 4176025" data-attributes="member: 25419"><p>Smoke it, low and slow. Most of the hams you buy these days have so much water injected into them they're spongy. A long slow cook gets some of that water out and imparts a great flavor. I'd smoke a ham like that for a minimum of 8 hours at 200. It'll be almost black on the outside and those "crusts" will soften up and make the best pot of beans you ever put in your mouth.</p></blockquote><p></p>
[QUOTE="TedKennedy, post: 4176025, member: 25419"] Smoke it, low and slow. Most of the hams you buy these days have so much water injected into them they're spongy. A long slow cook gets some of that water out and imparts a great flavor. I'd smoke a ham like that for a minimum of 8 hours at 200. It'll be almost black on the outside and those "crusts" will soften up and make the best pot of beans you ever put in your mouth. [/QUOTE]
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Country (salt cured) ham
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