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Increase the temperature on the grill or smoker to 325°F return the covered ham to the smoker and continue cooking for an additional 1.5 hours or until it reaches an internal temperature of 140 ...
Here's a handy temperature, time and weight guide for cooking a ham.
Yields: 18 servings. Prep Time: 20 mins. Total Time: 3 hours 20 mins. Ingredients. 1 (15- to 18-lb.) fully cooked bone-in ham. Whole cloves. 3 c. brown sugar
Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown.
17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
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Ed Mitchell (born 1948 or 1949) [1] is an American pitmaster and businessman. Mitchell's frequent media appearances and advocacy for the use of heritage breed pork has earned him the title of the most "famous pitmaster" in North Carolina. [2] Mitchell has appeared in Bon Appetit and on Throwdown! with Bobby Flay, Man v. Food, and National ...