Do you have a nine inch cake pan? That should work. I bake it for part
of the time in aluminum foil then remove it.

On 1/31/15, Sandy via Cookinginthedark <[email protected]> wrote:
> 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.
>>
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