so ... what does your ham soak in?

yeah, yeah, yeah.

just curious, though .... ham is something I tend to make maybe two or three times a year. I have some basic standby glazes and such, but wondering what other folks here use. last year used some dr pepper, which actually turned out quite well.

 

I soak mine in lye water and call it l-oink-efisk.

 

Where's Raisin Ham with a suggestion?

 

Pam

 

I thought she was with Jim?

 

1. Cherry glaze
2. Karo corn syrup
3. Ground cloves

 

thanks, shotty. I'm pretty basic, normally. thinking of going with the slow cooker this year ... some brown sugar, little bit of dry mustard .... bind it together with some dr pepper and add a bit of the good dr to the pot and let 'er go.

 

This is the first time we've gone this route. I'll report back tomorrow.

We also got the presliced ham from Wegmann's; it's superior to fighting around the fat on a ham.

 

All this lover for Dr. Pepper. What about Fresca?

 

Does IJAG believe in holiday homicide?

 

Just straight-up hot tub with no extras, a 6-pack of beer and this sweet little side dish that just moved in next door.

 

Gin.