I'm gonna dispose of a cheapo water injected ham I got on sale for
pennies on the dollar. I know it's fulla water cuz I cooked one
before in my "big orange". Musta yielded up 3-4 C water. Still, took
2-3 hrs. I figure since the sucker is so fulla water in the first
place, can't hurt p/c'ing it to speed up the cooking time. Not like
it's gonna dry out. Anyone ever done a cheapo sponge-bob ham in a
p/c?

nb