So I've been reading all the posts and recipes about reheating hams. I want to do a combination of some but don't want to screw it up either so I figure il run it by y'all here?
It's a 6.6 pound bone in. I'm thinking flat side down, water pan and platesetter, 275 dome for ~3hrs?? Pull at 135 internal (hopefully I'm about to unwrap a thermapen), score in crosshatch 1.5 inch deep, and rub with what? Maybe honey, maple syrup, brown sugar, sweet baby rays, maybe some dizzy dust. Do this before or during cook?
Does this sound even close?
I appreciate the guidance, and Merry Christmas!!!
Slumming it in Aiken, SC.