As some of you may recall, yesterday Mr. Ivriniel and I went over to his Dad's place for Thanksgiving. For some reason on Sat when Mr. I asked him what we could bring, he told us to bring the ham.
I was not amused, because I didn't want to be sitting at his house for hours baking a ham, and I wasn't sure how to get a baked ham to his place while it was still warm. In the end, I decided to bake it at home, cut it, bring it to his place, and reheat pieces as needed.
So then I came across this recipe from Chef Michael Smith:
He recommends braising the ham in various concoctions, consisting of a liquid, a condiment, and a herb or spice. After bringing it up to temperature in the liquid, you take it out, make a glaze out of some of the liquid, and bake it in the oven for half an hour.
We decided to do it in apple juice, whole grain mustard and rosemary. I got the ham on the stove later than I intended, and by the time we needed to leave, it wasn't up to temp. We decided to just take the stock pot, put it inside my big canner, which had towels in the empty space. We figured this would stop it from sloshing around in the car.
Then we drove to my FiL's. Our little improvisation worked well, and not only did it stop the pot from sloshing, the towels retained the heat well enough that the Ham was up to the required internal temperature when we got there. So good to know for future reference.
Of course, when we got there, my FiL didn't have ANYTHING prepped. We didn't have dinner until after 9 o'clock.
Oh well, the ham was lovely though.
And when we came home with leftovers, the cat got one whiff of it, and started demanding ham. He loves smoked meats of all types.