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In Reply to: Dr. Chicken's w/ a spiral cut ham posted by DTM on December 16, 2015 at 17:15:05:
Well, Dan, it's just a matter of hitting it with smoke and glaze, and warming it up without drying it out. Tricky, since it's sliced, but I'm thinking you can tie it with butcher's twine to hold it together.
I'd go with his recipe, but for less time. Dr. Chicken's ham does not have to be piping hot to be delicious.
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