I was thinking about trying a small ham for 2-3 people on Christmas. I read all the cooking topics. The spiral with whiskey sauce sounds good.
Any advise?
Chris heats to the 120s and then serves; I heat to a lower internal then let the internal rise during resting. Either way, the salient point is not to overheat: the ham is already cooked and overheating can easily lead to a dry finish. Other thoughts here.
