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Posted: 12/17/2005 8:23:07 PM EDT
Every year we have a potluck before Christmas at work. I am going to cook a 22 lb. Smithfield hardwood smoked ham at work in a roaster. I would like to bast or flavor it somehow without overpowering the smoked flavor. Since this is being cooked at work (machine shop) I will not be able to constantly monitor it as I will be running machines. It will however be close at hand so I will be able to pay some attention to it. Just need something simple that will enhance the flavor.

Last year I drove everybody nuts with the smell. It would be great to drive them over the edge this year.

Thanks in advance and Merry Christmas to all of you.
Link Posted: 12/19/2005 7:23:50 AM EDT

Substitute 7-up or Sprite for water in the basting liquid.
Link Posted: 12/19/2005 7:37:45 AM EDT
What will 7-UP or Sprite do?
Link Posted: 12/19/2005 7:44:31 AM EDT
Link Posted: 12/19/2005 8:06:41 AM EDT

Originally Posted By Gloftoe:
Bourbon, brown sugar and ginger snaps I've done it, and it's damn fine. Not a lot of tending either.



That looks damn good! At first I thought you'd made a type-o and meant Schnapps and not Snaps...cookies with Ham...whoda thunk it? I buy those spiral jobs alot: no tending and really tasty. But I think I may try this one, Gloftoe!
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