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Smoke Boneless "Pre-Cooked/Smoked" Ham a couple days before Thanksgiving

post #1 of 2
Thread Starter 

Hey All...

 

I am needing to smoke about 6-8 Boneless "Pre-Cooked/Smoked" Hams a couple days before Thanksgiving, and than was planning on re-heating in the oven before serving. 

 

Any tips? I was planning on using either Apple or Cherry wood, or should I choose another?

 

Will the Ham stay good if I smoke it and than place in the cooler for a couple of days?

 

Any help will be great.

post #2 of 2

I dont have alot of experience smoking hams so i cannot speak to what woods are best but i would think you would be ok with anything light...like a fruit wood or oak.

 

As for storing, i would feel better about putting them in the fridge but i understand that is alot of space required in a fridge. i'm sure if you wrap in a foil tray and put foil over top to avoid the water from the melting ice getting onto and into the meat y ou'd be fine as long as you keep draining the melted ice water and re-apply ice to keep the temp down you would be OK

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