Quote:
Originally Posted by Buehler445
I cooked a ham yesterday and it was meh. I’m going to have to figure out what I’m doing wrong. I put pineapple juice and chunk pineapples in the bottom and toothpicked pineapple rings on it and put it in for 15/lb.
It was so meh I didn’t even keep the hock for ham and beans.
Blech.
|
How exactly did you cook it?
Actually, never mind.
Try sous vide, or simply using an oven bag to start.
Preheat your oven/grill/whatever after the ham takes its 'bath' (I usually use the oven, set at 450, or you can set for broil and just lower the height of the ham to about 3-4 inches below the heating element), and drop bagged ham into an ice bath for 20 minutes. Then remove from bag, put on baking pan (use a grid if you like) and season/prep ham as you described above. Pop in oven for about 15-20 minutes max. Brush with glaze about every 5-7 minutes.
Comes out super juicy, and glaze should be nice and crusty.