I pulled my Ham out (Is this the woodpile?) of the cooker last night when it reached 170 degrees. I am wondering the best way to re-heat and glaze it without drying it out. I am thinking keeping it wrapped and setting the oven to 200 degrees with a water pan beneath it. Any thoughts. Suggestions welcomed, sarcasm approved!
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!