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For today’s recipe, we used a 7½ pound bone-in butt end ham. Your cooking times will vary based on the size of your ham, but generally you want an internal temperature of 130 degrees (as measured using a probe thermometer) when you pull the ham out of the oven. The temperature will increase to 140 to 145 as the ham rests – which is perfectly done. The ham is fully cooked and smoked when you buy it so really, all you are doing is getting it hot in the oven and creating a nice crust on the outside with the glaze.
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