Okay, a dummy's guess or suggestion. Don't you still own an electric meat slicer? is there any! way! that you could cut that thing in half? I think those slicers will cut through bone?
Fear is just excitement in need of an attitude adjustment! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Charles Rivard via Cookinginthedark Sent: Saturday, January 31, 2015 10:37 AM To: [email protected]; gail johnson Subject: Re: [CnD] too much ham Not at all a fan of soup. I thought about setting it onto a cookie sheet, although I don't have one with high sides, so the juices might make a messy oven. I'm not sure if wrapping it tightly in aluminum foil would be a solution, either. It's too big for my 5-quart crock pot or any other vessel that I have. I've never tried setting something big like this on a pizza pan that I have. The pan has holes all over it that allow steam or moisture to escape, allowing a pizza crust to get crisp rather than soggy. I could put a container on the rack below to catch drippings, maybe. But I don't want the ham to dry out. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ----- Original Message ----- From: "gail johnson via Cookinginthedark" <[email protected]> To: <[email protected]> Sent: Saturday, January 31, 2015 10:19 AM Subject: Re: [CnD] too much ham > cut it in half and use half of it for soup. > That's what I'd do with it. > I love ham way too too much. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
