I'm a proud Gen.X (b. 1971) and I do believe that every generation has its own unique brand of challenges: Boomers and Vietnam-Xers with dope dealers. Education was a premium with the generations before but, not so with ours.
Refrigerated chicken broth is good for about three to four days.
I figured I'd put 1/4 of broth or sauce in the bottom of the warming tray so that the meat essentially steams in there, instead of holding it in a dry heat. I trust the CLBB's thoughts on this. . . thanks! (P.S.--Here's the link to the ham: http://find.myrecipes.com/recipes/re...ipe_id=1120262. figured it's cured meat anyway, so another day in the fridge after cooking/flavoring would be fine. Maybe. As much as I would love to cook them on Friday, this is not a perfect world. . . and my week is pretty much falling apart already, schedule-wise, so I'm trying to adjust my plans.