Bought a 11 lb, bone in shank, already cooked/hickory smoked Cook's brand ham. 23% water content.
Want to smoke it til it's close to 140 degrees then oven finish at 325 degrees with the glaze to set.
Searching a ton here and googling....
Consensus seems to be 140 degrees internal max as it's already cooked and no need to go beyond that.
However, I'm stumped as to how long an 11lb one might take. I've seen two hours mentioned - I've seen four hours mentioned too.
Anybody have a personal experience?
I did one just like this two years ago (same ham type - same weight - precooked) and I wrote down it took four hours, but I didn't record to what temp I took it to
So I don't know if 4 hours was 140 or 160.
Family here soon and don't want them standing around for two extra hours waiting for their main course.