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Easter Ham questions???

post #1 of 5
Thread Starter 

After doing some research and weighing my options I decided to take the easy route this year and bought a spiral cut pre-cooked ham. Where a wrench comes into the plan is we are eating at my grandmothers home on Sunday and I am leaving Sat morning to head that way. I am planning on putting a good rub on the ham and smoking it either thursday or friday night for 4 hours around 225 F.  I will then let it cool and cover in foil, it will be reheated on sunday for Easter noon meal. 

 

Do I need to worry about it getting dried out with it going to be reheated/cooked twice?  I really wish I could just smoke/heat and bring to the meal but it just will not work.  Anything you guys would propose I do differently temp/time?  I understand all I will really be doing is imparting smoke flavor and some from the glaze/rub.

 

Thanks once again for the help and wisdom.

 

Wade H

post #2 of 5

Do you think a bit of moisture in foil when reheating will have an adverse affect?

post #3 of 5
Thread Starter 

 I think that I may end up doing that Sunday morning to reheat it say apple juice or the sort I do not think it would hurt anything might just make the "bark" a little soft but that is alright.

post #4 of 5

this is from Jeff's news letter  http://www.smoking-meat.com/march-22-2012-double-smoked-ham.html

 

I do my hams this way and they are great.  As far as smoking it thur or friday for Sun, you should be fine. the trick is reheating.  If it was me I would slice the ham and reheat using  steam.

post #5 of 5
Quote:
Originally Posted by RdKnB View Post

 If it was me I would slice the ham and reheat using  steam.


Yep that!

 

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