This is my first time "cooking" a pretty smoked ham. I've previously done fresh, uncured ham legs with a lemon and herb run that was delicious. I'm not sure if that would work will with a pre salted and hickory smoked ham.
This is my first time "cooking" a pretty smoked ham. I've previously done fresh, uncured ham legs with a lemon and herb run that was delicious. I'm not sure if that would work will with a pre salted and hickory smoked ham. Are these things really just heat and glaze? Is it worth doing anything else? submitted by /u/NotTheRealMeee83 [link] [comments]
