- Dec 23, 2013
- 11
- 10
I cured three pork butts with Pop's cure, and smoked in my MES (see pics). Wanting to bake one for dinner Sunday and was wondering if someone could point me towards a good recipe for glazing and baking the ham? I don't want to dry it out and ruin it. When I smoked it, I took the IT to 154* so it is already cooked. Thanks, Shawnee