How to keep a ham hot but not dry

[Lazarus52980]

I have a work potluck coming up in a few weeks and I'm in charge of providing ham for it. In years past we have done this and the ham is often too dry by the end because it's been kept hot for so long and is now overcooked. Could anyone advise me on how I can get the ham hot enough to be what people want, but not have it get overcooked? I have a "roasting pan" I normally use to heat it up, but maybe I need to do it another way?

Please advise, since I really want to do this better this year...

[L20A]

I would prepare the ham as usual and just before putting it out to serve, I would separate it into two halves and only put out half at a time. Keep the half in reserve in a zip baggie and in a cooler that you charged with hot water to heat it up. The ham should keep for hours perfectly.

[Slanted88]

my Louie use's the stainless steel chaffing pan's from Sam's...Church likes her style...best is no leftovers! keep the sliced in a old crock pot gig in a cooler & move to the chaffing gig...between that & fried chickenz....

[Richtee]

my Louie use's the stainless steel chaffing pan's from Sam's...

Wise call..much lower temps. Add some juices in..and hold at no more than 145..covered. The half quan idea will help also

[siege]

Cover the ham with a towel soaked in hot water, and put it in the warming appliance of choice to keep warm until ready to serve. I kept a roast turkey and a prime rib warm, moist and fresh tasting covered in hot towels, inside a cardboard box for 4 hours. I used crumpled newspaper for insulation. That was all I had available at the time due to circumstances beyond my conrol. A decent cooler would have been the choice if available !

[HawgHeaven]

I use covered chaffing dishes exclusively... Make sure you have juices mixed in, and stir occasionally. And yes, the half pan idea is best...

[Lazarus52980]

Would something like this work well enough as a chafing dish?

http://www.amazon.com/Waring-BFS50B-...afing+dish#Ask

[HawgHeaven]

Would something like this work well enough as a chafing dish?

http://www.amazon.com/Waring-BFS50B-...afing+dish#Ask

Wire chafing racks and disposable aluminum pans work great, and are cheap. You'll need a full size pan for the water, two 1/2 size pans for the meat, and two Sterno cans for heat. You can do this for less than $10.00.

[Lazarus52980]

Wire chafing racks and disposable aluminum pans work great, and are cheap. You'll need a full size pan for the water, two 1/2 size pans for the meat, and two Sterno cans for heat. You can do this for less than $10.00.

I help with potlucks multiple times a year and I also tend to have to cook for holidays, so I don't mind the $$ as long as I'm getting something of quality. :)


Or are you saying it would be better to do the steam pans every time?

[TATONKA3A2]

Would something like this work well enough as a chafing dish?

http://www.amazon.com/Waring-BFS50B-...afing+dish#Ask

My only fear on this, is if it has temp controls like most crock pots - the warm setting I have on all of mine is pretty hot. I have soup simmer on the warm setting. I don't think you want it that hot. I could be mistaken though, just my past experiences. We don't cater or comp, so I don't have first hand knowledge.

[HawgHeaven]

I help with potlucks multiple times a year and I also tend to have to cook for holidays, so I don't mind the $$ as long as I'm getting something of quality. :)


Or are you saying it would be better to do the steam pans every time?

I'd go with the chaffing arrangement. I use these when a bit more "fancy" is needed than the wire frame and disposable pans. Both work great...

http://www.webstaurantstore.com/choi...FQ6maQodwyMKBA

[Lazarus52980]

The "fire" version is considered more "fancy" than the electric version I presume?

[HawgHeaven]

The "fire" version is considered more "fancy" than the electric version I presume?

The chaffing dishes are the standard for catering gigs... no cords to trip over, or power source location problems. Also, with the water pan, they provide an even heat all the way across the food being served. Honestly, I have never used a powered unit for my catering, so I cannot compare power vs flame.

[Richtee]

The "fire" version is considered more "fancy" than the electric version I presume?

The "fire" version is more even heat..and will hold reasonable temps provided you keep an eye on the water pan. Unless you have a high tech powered unit..go with the chafers.

[Lazarus52980]

The "fire" version is more even heat..and will hold reasonable temps provided you keep an eye on the water pan. Unless you have a high tech powered unit..go with the chafers.

Could you show me an example of a "high tech powered unit"?