You make it sound so easy. I’m thinking i’m cooking the thing too long or on too high a temperature. I keep making adjustments every year i try. Last two years i’ve gone with honeybaked. Gave up.
If THE FIRMs caterer would be so kind as to provide her recipe, UC would be eternally grateful.
Look at #19274. It’s pretty simple, but tasty. All the hams I’ve bought have a per lb cooking time and temp.
You’ll do just fine :)
Just purchase a Cooks brand smoked ham. Um yummy. One can hardley ever go wrong with their hams. Never too salty. Kind of reminds one of the Virginia hams.