I have an 8# raw ham that I bought from a local butcher. I have not done this cook before and want to know what internal temp I get it to, and how long per pound it usually takes.
It's been soaking in a brine for 24 hrs now and I want to serve it for dinner tonight,
Also, any good rub ideas that is not too clovey?
Thanks! I will post pics today.
It's been soaking in a brine for 24 hrs now and I want to serve it for dinner tonight,
Also, any good rub ideas that is not too clovey?
Thanks! I will post pics today.