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Posted

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?

Posted

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.

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