Here we go again ! So I've did prime rib for years, hailbutt, ham, evern deep fried frog legs all u can eat ! The kids are hollering " prime rib" as Xmas is about the one time a year I really put the work into making it perfect ( select,age ,season,stuff,then slow roll it on my weber kettle a la rotisseur) as far as hams go they are purrty much heat and eat ,I don't like to add crust etc to hams ...cause with hams there is a good amount of left overs and I don't like crust flavors in my leftover ham dishes ! One thing I do ...do to make a great moist ham is ...I never remove the vac pack bag it comes in ...never ..I place it wrapper and all on a pan an slide in the oven at 170....all day it only needs to get to 140 to be ready ..I let it hang at 150 for a while and call her good the bag will have swelled up like a balloon so watch out > ham so moist u need to bake 2 loafs of bread to soak up the goodness ! So what do i do this year.......hummmmm....
