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It's all about added h20 and your elevation above sealevel. at sea level and up to 5,000' to 7,000' you should try to buy a ham with no added water. when your elevation in creases the boiling point of the water decreases. Thus making for mushy ham.

Not many people are aware otf this. But your altitude is a major factor in resipes and cooking. Own a resturant at sea level sold it and moved to the mountins and nothing was the same. It took me years to figure it out

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Q: What makes a spiral ham mushy?
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