Hello Charles this is Teresa. I want to know how did your ham come out? My question is since the ham sometimes usually has smoke flavoring in it, when you add I guess you said barbecue sauce and liquid smoke wouldn't it overwhelm the flavoring of the him already?
Teresa MullenSent from my iPhone > On Dec 25, 2014, at 9:40 PM, Charles Rivard via Cookinginthedark > <[email protected]> wrote: > > 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! > > --- > Be positive! When it comes to being defeated, if you think you're finished, > you! really! are! finished! > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
