Due to the amount of food at a friend's house, I did not cook the ham that is now thawed, but still cold, in my fridge. This will be done tomorrow, but I have a question. I've got some barbecue sauce and liquid smoke that I plan to inject into the ham in several spots. Hopefully, it will gradually work its way into the meat. Am I on the right track? If not, what would be the best way to fix a 5-pound boneless ham in a crock pot so that the flavor really permeates? I don't want to boil anything elsewhere beforehand. The only cooking I want to do is with the crock pot. Thanks. Oh, and I hope everyone had a very merry Christmas!
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