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Mid MO | A hog that big is going to have some tremendous hams!
If it's cured, I'd go get some Reynolds bags from the store and follow the instructions. They are generally stocked with the aluminum foil and cling wrap.
If it's uncured, treat it like a pork roast. Maybe make little slits and put cloves of garlic into the meat? You could also brine to get more moisture. Again, I'd go with a reynolds bag, for the easy factor.
Let us know what works!
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Ham help
