Dow-Oldman ??

[SMOKEHOUSE ROB]

when baking your t-shirt  hams. How big of a ham, and you total baking time? i just did a 21 lb bone in ham. my oven is not the best for holding temp , it would jump from 200 to 239 , up and down the intire time, but it took 15 hours to get to 170. does that sound right, almost like doing a ton of briskets, havent cut into it yet, but hardly any juice in the bottom of pan . thats a good thing. smoked it for 6 hours with t-shirt with maple 6 days ago. thanks Rob

[Oldman]

Rob the biggest I done lately is a 21 pounder. I cut the skin off before I smoked it. Your bake temps should be ok. I understand about your oven swings. This is why I just hate home units. Your temp (the Meat)of 170 is just fine and you should be good to go. 15 hours is about the max I would go for fear of slow cooking the meat to pieces and/ or drying it out.

After smokin' it and when you baked it did you do the glaze, pineapples and cherries? What about the cloves?

From what you wrote I think everything is going to be a winner....

Merry Christmas Rob....
Raye

http://rminor.com

[SMOKEHOUSE ROB]

left the skin/fat on. used your sauce but just added cloves to the sauce afew whole and a pinch of gound cloves, this is to just munch on, thanks and merry christmas to you and your family. Rob