I've been a lurker for a while and signed up to ask two questions I couldn't find answers to in the archives. I'm planning on double smoking a store-bought ham for Thanksgiving, and, thanks to Bearcarver and others, there's a good plan for me to follow. My problem is that the location is 2.5 hours away, and I've got to leave in the mid-morning, and would rather not stay up with this overnight. So, ideally, I'd like to finish in the late evening, store it, then take it with me for a late lunch the next day. If this were pulled pork, I'd just throw it in a cooler and not worry too much about it, but I'm curious whether any of you have any idea how the ham will do if I smoke it the day before and then maybe pop it in the oven once I'm there to glaze it? I don't know whether to cooler it, refrigerate it, or what to do to keep it from drying out and having the best product the next day. If anyone has experience with this, I'd love to hear what works.
My second question is about the ham itself. I was at a Whole Foods and a Wegman's scouting out hams, and came across some at both places that claimed to be smoked but uncured. I did a little reading and it sound like the 'uncured' part may not be entirely accurate, it may have been cured though not specifically with added nitrates, but I wanted to see if the pros here had worked with these types of prepared hams, and what the results were.