Reheating Brisket, Pulled Pork, and Leg of Lamb:
Fill a large pot ¾ full of water. Bring to a boil and place sealed Cryovac’d meat into boiling water. Reduce heat to a simmer for 1 hour (45 minutes for Pulled Pork). Cut the package and slide meat onto a cutting board.
Brisket and Lamb: Let rest covered with foil for 15-30 minutes before slicing. For a quick proper way to slice a Brisket check out this video: https://www.youtube.com/watch?v=VO2SaqxixfQ
Serving Ham
Hams are fully cooked and can be served at room temperature. To do so leave unrefrigerated for up to two hours. If you’d rather serve warmed place covered ham in a 350 F oven for three to four hours. Monitor with your meat thermometer for a desired temp of 135 F. Trust your meat thermometer when heating as ovens do vary.
Uncooked Cornbread Liquid Form
Preheat oven to 350 F. While preheating spray supplied pan with vegetable oil (Pam) and pour in liquid cornbread contents. Bake at 350 F for 40 to 45 minutes. To check doneness, insert toothpick in center and remove. Done when no particulates stick to the toothpick. The top may be dark which is normal. Let rest at least 15 minutes (resting a few hours is fine) before slicing and serve with a dollop of Honey Butter.
Tater Tot Casserole
Remove foil lid and plastic liner if present. Replace foil lid. Bake covered 45 mins at 325 degrees, carefully remove foil lid (hot steam). Add crispy onion rings and bake 15 minutes more uncovered to 135F internal temp.
Elote Corn and Mac & Cheese
Place plastic bag into a large pot of simmering water for 30 minutes. Cut corner of bag and pour into serving container. For Elote sprinkle cheese, pepper mix, and cilantro on top and serve. For Mac sprinkle breadcrumbs on top to taste and serve.
Green Beans
Place plastic bag into a large pot of simmering water for 15 minutes. Cut bag and pour into serving container.
Broccoli Salad and Banana Pudding
Keep refrigerated and serve cold.