praisefor3 Posted November 21, 2012 Share Posted November 21, 2012 We are having a ham and a turkey. I'm not glazing the ham as we prefer the salty, smoked taste. It seems like everytime I try to serve a big ham it dries out trying to heat it up. Any suggestions on how to prevent this? Quote Link to comment Share on other sites More sharing options...
athena1277 Posted November 21, 2012 Share Posted November 21, 2012 I put it in a deep pan, put about an inch of water in the bottom, and cover with foil. Then heat in the oven. Quote Link to comment Share on other sites More sharing options...
Firestar Academy Posted November 21, 2012 Share Posted November 21, 2012 I did my hame today. I use renyolds oven bags. keeps all the juices inside. soooooo not dry. robin Quote Link to comment Share on other sites More sharing options...
annandatje Posted November 21, 2012 Share Posted November 21, 2012 I have not been pleased with results even when putting water in bottom and wrapping in foil. When we serve fully cooked ham, we serve it at room temperature. If anyone wants it hot, they can heat their slice in microwave. Quote Link to comment Share on other sites More sharing options...
praisefor3 Posted November 21, 2012 Author Share Posted November 21, 2012 The good thing is that DH is cooking the turkey in our infrared oil-less turkey fryer so I only have to cook the ham. :) Quote Link to comment Share on other sites More sharing options...
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