Mike Chavez
TVWBB Fan
Hello everyone. I did a whole 18lb wet cured partially cooked ham for Thanksgiving. Using the recipie given on the VWB Mustard/Whiskey Ham I must say that it was a great sucess /infopop/emoticons/icon_biggrin.gif Cooked for 5 hours @ 325-350 no water in pan. 2 fist sized chunks of apple 1 Hickory. Added the glaze for the last hour of the cook. Removed ham @ internal temp of 135. I have taken a sacred vow. I will never, ever cook a ham any other way. All family and friends attending Thanksgiving dinner where in ham heaven. The poor turkey was hardly touched. I would have smoked the turkey too but family insisted on the traditional Turkey. So turkey was done the conventional oven method. I will be smoking a turkey for Christmas however.