I brined an 18 lb. Uncured Ham and smoked it Friday night to an internal temp of 150. Let it rest for 1-2 hours the loosely wrapped in the fridge to cool completely. It fit with a little persuasion into a 2 gallon ziplock bag.
My question to you meatheads do I dare leave it in the fridge all week until I reheat it for Easter?
My question to you meatheads do I dare leave it in the fridge all week until I reheat it for Easter?