While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is: Moist Tender Ham

Many server ham dry and not all that tasty. To keep it moist and tender, (precooked or smoked) simply heat to about 140°. Allow the ham to cool about 15 minutes before carving as it will allow the juices to slow and not run off onto the plate before consuming.

Adding the finishing glaze: This "dresses" up the ham for the holiday event! Usually consisting of a combination of sugars and sauces, you should add your glaze during the last 30-40 minutes. Watch carefully and don't let it burn. Some items you may add to your recipe glaze might consist of seedless jellies (apricot, plum, peach, blackberry, raspberry, apple, etc.) You may also use syrups (molasses, maple, cane, honey, etc.)

Don't live in fear. If you are cooking an uncooked (fresh) ham, remember most bacteria are killed at about 140° to 145° Cook until thoroughly cooked to about 150° or maybe 160° at the deepest point. No need to go to 180° or 190°, it will just dry out the meat. Use a meat thermometer!

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