How to keep a ham hot but not dry

[noreen&sal]

Chafers with some good red eye. Sal

[dcarch]

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

A sous vide cooker can keep absolute accurate temperature inside and outside of the meat to within one degree for as long as you want. Impossible to overcook.

dcarch

[Richtee]

A sous vide cooker can keep absolute accurate temperature inside and outside of the meat to within one degree for as long as you want. Impossible to overcook.

Yeah... but there would be some engineering... but yes... this is the ultimate temp maintaining device.

[Lazarus52980]

Doesn't seem ideal for a potluck though. :)

[HawgHeaven]

A sous vide cooker can keep absolute accurate temperature inside and outside of the meat to within one degree for as long as you want. Impossible to overcook.

dcarch

Yeah... but there would be some engineering... but yes... this is the ultimate temp maintaining device.

Yup, can't get much more accurate than what the SV temps will hold. Trouble is, serving. You can keep it warm and perfect, but you really can't serve it from that vessel. Then you are back to the "How do I keep it warm while serving, without drying it out?" syndrome.

I like the simplicity of the chaffers... been doing them for years, and they work well. Like Rich said earlier, keep an eye on the water pan.

[dcarch]

Yeah... but there would be some engineering... but yes... this is the ultimate temp maintaining device.

What I had done:

Material list -

1. PID controller - $20 on ebay.

2. 100 Watt light bulb heat source - $ 0.00 from my junk collection.

3. Computer muffin fan for heat circulation - $10

4. 3/4" thick rigid foam insulation - $12? Home Depot

Work -

1. Cut foam board to size - 15 minutes.

2. Duct tape boards to form a box - 15 minutes.

3. Install light bulb, fan inside box and connect to PID controller. 30 minutes.

You now have a precision temperature controlled chamber for keep food warm, make yogurt, proof bread, incubate chicks --------.


dcarch

[shellbellc]

I'm all in agreement with the simple chafer with sterno. Standard caterers fare. My BIL has been a caterer for over 20 years and this is what he uses and what we use at the VFW. Just make sure you have a couple extra back up sterno.

When he serves ham slices, he serves it in a lite low sodium beef broth vs a ham broth. Usually the ham base is too salty. I keeps very well and is excellent.

Another option would be to cook your ham out to the point that you can pull it, then serve it like that with the au jus from baking it. Pulled ham is excellent and so easy. Won't dry out as fast as sliced ham as it's juicy and you can just add more chuice! If you go chafers, make sure you have a lid!

[HawgHeaven]

I'm all in agreement with the simple chafer with sterno. Standard caterers fare. My BIL has been a caterer for over 20 years and this is what he uses and what we use at the VFW. Just make sure you have a couple extra back up sterno.

When he serves ham slices, he serves it in a lite low sodium beef broth vs a ham broth. Usually the ham base is too salty. I keeps very well and is excellent.

Another option would be to cook your ham out to the point that you can pull it, then serve it like that with the au jus from baking it. Pulled ham is excellent and so easy. Won't dry out as fast as sliced ham as it's juicy and you can just add more chuice! If you go chafers, make sure you have a lid!

Like the beef broth idear... been using chicken stock. Also like the pulled ham idear...

[sweet_magnolia]

Pulled ham is excellent and so easy.

Thanks for the reminder! I have been meaning to try pulled ham but forgot about it!

[Lazarus52980]

Well, the potluck is Monday. I have two sliced, bone-in, double smoked hams ready, a chafing dish with extra Sterno, and 3 #10 cans of low sodium beef broth. I think I'm actually ready for this.

Thanks everyone. :)