How much liquid would I put in and what would I do with the glaze pack that came with it? How long and what temp to heat? Thanks for any help
Lindsay-Jean is a Contributing Writer & Editor at Food52.
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Yes! I'd sparingly add apple cider for liquid. I would not use high heat. Somewhere between 250 and 325 degrees F. Allow half hour to an hour.
Sorry, just noticed the glaze pack question. I wouldn't use the glaze pack. It's meant to go just on the outside, and you will have deconstructed the ham. Those packs aren't necessarily made from the greatest ingredients. Using cider will impart a little natural sweetness. Then, instead, maybe you can have one or two sauces instead. Or just some good mustard.
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