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On 11/28/2016 at 8:01 PM, Okanagancook said:i would welcome any suggestions about cooking the ham. I will wrap the cooked ham in foil, in towels and place it in a cooler to keep warm until dinner time. I have only cooked one of these before.
@Okanagancook, I'd like to try Jacques Pépin's method of pre-poaching the ham (and his glaze sounds tasty, also!):
https://ww2.kqed.org/jpepinheart/2015/08/27/smoked-ham-glazed-with-maple-syrup/
On 11/28/2016 at 8:01 PM, Okanagancook said:i would welcome any suggestions about cooking the ham. I will wrap the cooked ham in foil, in towels and place it in a cooler to keep warm until dinner time. I have only cooked one of these before.
I'd like to try Jacques Pépin's method of pre-poaching the ham (and his glaze sounds tasty, also!):
https://ww2.kqed.org/jpepinheart/2015/08/27/smoked-ham-glazed-with-maple-syrup/
