"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
>
My query above is about the brand of uncooked ham that is "Cook's Ham".
"Cook's Ham" is uncooked, cured with nitrite, questionably smoked, and
injected with 23% water. It is unique, particularly because of the % water
added. It bakes differently because of that. There are very few, if any,
posts on this NG or on alt.food.barbecue about specifically baking on the
grill or in the oven a "Cook's Ham". My query was a very reasonable one.

With the exception of Lou, above, all the above posters are flamers. They're
not even trolling, hoping to initiate a flame. They're jumping in flaming
away. They contribute little, if anything to this NG's mission. As my post
on alt.food.barbecue suggests, they are losers in life.

For a bit more on this look at:

http://groups.google.com/group/alt.f...1bd2dfc290735d

Kent