Meat from the oven will continue to cook after it is taken out.Throw out the glaze packet! Making your own glaze is super simple and tastes worlds better.The oven is what is considered ‘dry heat’ so keeping moisture ‘IN” means covering the meat. Be sure to cover the ham with foil or a lid that tightly fits a roasting pan.This will allow the moisture to ‘steam’ or ‘braise’ the ham.
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