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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-22-2008, 03:49 PM
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#1 |
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is one Smokin' Farker
 
Join Date: 07-20-08
Location: Griffin, GA
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Re-Heating Ham
I am selling about 10 half-shank hams for Thanksgiving. I'm using the Dr. Chicken recipe I found here. I'm cooking hams the day before Thanksgiving and delivering them to the buyers. All of them want to re-heat the ham on Thanksgiving Day and add the glaze at that time.
What is the best reheating procedure so the ham doesn't dry out. I want to include instructions with each ham. Thanks. |
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11-22-2008, 08:09 PM
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#2 |
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Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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I can't help you there, never had a whole one last longer than a day, lol.
Jeff
__________________
You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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