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Post by daylilydude on Oct 2, 2011 6:27:56 GMT -5
What would be the best to cook it in, roaster pan, wrap it in aluminum foil or straight on the grill... It's a precooked, honey glazed ham, so I just need to get it to temp! Any suggestions?
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Post by coppice on Oct 2, 2011 8:08:49 GMT -5
First day, roasted in pan. Left over day, a slice on the gridle served with some easy over eggs and homefries...
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Post by nofeargardener on Oct 2, 2011 18:32:26 GMT -5
mmmmm..... ham..... That word alone makes my mouth water. And I TOTALLY agree with Coppice regarding leftover day. We use one of our cast iron skillets and it is DELICIOUS. The salt in the ham does tend to concentrate a bit that way though As far as the grilling goes... for me personally... i'd get my grill screamin hot. Make sure the grate is clean and well oiled. Then I'd drop on thick slices of ham and immediately cover the grill. After maybe 1 1/2 or 2 minutes??? (you'll need to eyeball it), I'd do a quarter turn on each slice. Then, I'd flip it and do the same. You should get those killer grill marks. If you have 'em, maybe drop in some soaked wood-chips (apple wood?, cherry?) right before you put the ham on. I'd personally soak them in apple juice or cider for at least a half hour before you drop them in. And don't slice the ham too thin as the slices may dry out. You may need to experiment with one round. ok, I'm hungry now
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