Monday, December 19, 2011

Baking the Holiday Ham

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.