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my porcupine ham is ready is wrap

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RRP
RRP Posts: 25,923
edited December 2016 in EggHead Forum
Doing a 14.5 pound Cooks' brand shankless ham tomorrow with Ergret's recipe. After injecting it with 1.5 cup of maple syrup the bourbon/mustard/spices glaze goes on and is to be covered and let to rest overnight. Rather than to lose all that glaze when the Saran Wrap comes off I make mini-tentpoles out of round toothpicks broken in half. 


Then it is easy to drape the wrap over without losing that delicious glaze.

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