On Mon, 23 Feb 2004 00:29:51 GMT, The Joneses
> wrote:

> Donna Rose wrote:
>
> > In article >,
> > says...
> > >spiral-sliced ham before. It will be for sandwiches at a post-christening
> > >lunch. Do I have to warm it up, or can I just unwrap it, stick it on a
> > >platter, slice off some starter slices, and serve?
> > >
> > The instructions usually call for heating the ham, covered, in a low
> > oven for about two hours or so, depending on the size of the ham. Would
> > you feel comfortable popping it in the oven before you leave for the
> > church? This way when you arrived back home, it would be warm and ready
> > to serve.
>
> I did that once, the warming part, and all the juices leached out. Next year's
> was served cold and was much better & juicier, IMO.
> Edrena.
>

Just guessing: You probably heated it too long or too high.

The only dried out ham I've ever made was way too over
cooked. There was no other reason for it.





Practice safe eating - always use condiments