My 1/2 ham is not spiral sliced. I've scored them before and that came out OK.
Has anyone made deeper slices so they can season and glaze like Jeff does in his video?
We like thicker ham slices than the standard spiral sliced and my thought is that I can make several slices and hold it all together with toothpicks.
Has anyone made deeper slices so they can season and glaze like Jeff does in his video?
We like thicker ham slices than the standard spiral sliced and my thought is that I can make several slices and hold it all together with toothpicks.