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Well,I assume you are talking about getting one of those store bought,city hams,with the bone in, that is about 15% water.

If that be the case you can add some smoke and dry it out enough to add some flavor.

If you go to page top and click find,select all forums and input ham,you should get some good threads with lots of variations.

Lots of folks cook at about 200º,to an internal of about 148º-seems to come to mind.

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