"Kent" > wrote in message
. ..
> Do any of you have advice about baking a Cook's ham. Unlike the majority
> of supermarket hams Cook's hams are uncooked, so they have to be cooked to
> an internal temp. of at least 160F. I'm thinking about cooking it on the
> Weber kettle indirectly with a few chunks of wood thrown on the charcoal
> periodically at a temp of about 300F. I don't have a rotisserie; I'll turn
> it 90 degrees every half hour or so. Any thoughts based on your experience
> would be most appreciated.
> Thanks much, beforehand,
>
> Kent
>


Here's a thread you got the last time you asked.

You never tried any of it, did you?

Is this a rhetorical question or will you actually cook it this time?
http://groups.google.com/group/rec.f...29357ed6?hl=en

"Are there any recipes from Europe?"


BOB