Ideas to improve parcooked ham?
My wife's company gives us a free parcooked, water-injected ham each year during the holidays. We've tried following the oven instructions in prior years and it came out pretty bland and terrible. I was trying to come up with some good ideas to improve it this year. I was thinking of heating it up on the smoker with some wood chips instead of in the oven and putting a glaze on the outside. Thoughts on this? Is it possible to cure a ham that is already par-cooked and try to make a dry cured meat out of it? I hate wasting a good ham, so please let me know if you have any good ideas on how to improve it.
Thanks very much.