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10-28-2013 10:14 AM
OK- I know you ladies will have the answer for me or a perfect suggestion.
I have always wanted to do a smoked ham in bread dough. I have read many recipes. Most call for various spices, etc. That I can adjust to my own liking.
The part of the instructions that just does not make sense to me is that the 7lb ham, when all ready to go in the oven, only cook for approx. 1 hr.
Will a ham get hot all the way through in 1 hour? I have always baked a ham in foil for a certain time, then uncovered and completed baking.
I am wondering if I should partially heat the ham before I wrap the dough around then bake.
Has anyone ever done this?
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