Over the past few years, I have been dabbling with a method of cooking the holiday ham that comes out nice and tender and almost falling off the bone. It is a rather simple method that works particularly well for us,
I use a meat injector and some apple juice that I have added a touch of a mild hot pepper sauce and minced garlic brine to. Once you have a mix you enjoy, inject the ham freely and later baste with a Sweet Apple Honey Mustard Dressing. Bake as usual.
