Berkshire hickory smoked ham that I had asked about here in a thread about a month ago. Can't believe how expensive it was. 10 pounds. Came with nothing.....no cooking instructions, recipes, etc. I'll be calling them this morning but in the interim......
Need help in two areas, 1. How to cook, guess reheat is a better word. Temp? Time? Tent with foil? etc.
2. Need a recipe or suggestion for some kind of a "gravy" or juice as ham always seems a little dry to me.
Any help or suggestions would be appreciated and Happy Holidays to all the Chowhound amateur chefs!!!
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