How do I make my ham moist again?

Chef's answer
The second key to a moist spiral ham is to wrap the ham with foil to help keep the moisture in. I wrap the ham tightly in heavy duty aluminum foil. You don't need to wrap the bottom of the ham.
Frequently asked Questions 🎓
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2. Add moisture at every step. Don't skip adding eggs, ketchup, tomato paste, mustard, Worcestershire, barbecue sauce or some combination of wet seasonings. They don't just add flavor and texture, they help make the meat super juicy.
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5 Answers
  • Smoke the brisket to an internal temperature of 160F or so.
  • Wrap it thoroughly in heavy-duty foil. You want to prevent any liquid from being able to leak out.
  • Transfer the roast to an oven set to 225F or even 210F-215F if the oven will go that low.
  • Go to sleep.
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    How to Keep Your Brisket Moist. Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.
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    Having some liquid in the bottom of your roasting tray, smearing with butter and draping over smoked bacon will all help to keep the crown moist during cooking and stop it from drying out. You can keep an eye on the internal temperature of your bird as you're cooking if you have a temperature probe..
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    Two easy hamburger reheating methods that produce moist, juicy burgers (and not rubbery, dried-out ones): Freeze the patties in individual baggies with a teaspoon of water, thaw in the fridge, and rewarm in a baking pan in the oven at 350.
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    Flake the salmon, and toss it with a simple pasta sauce. Gently cook or saute the salmon together with the other ingredients in the oil so it can help moisten the fish back to its tender flakey self.
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    Sprinkle olive oil or melted butter in the dish. You might think it will make it greasy but it won't. Cover the salmon with foil as tightly as you can. This is really the secret to keeping the moisture in and not letting it evaporate as you cook it.
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