I've seen some great ideas on how to do a twice-smoked ham but due to my job (preacher) I won't have a bunch of time on Easter Sunday morning to get things done. Can I do all the prep and smoking on Saturday and just reheat on Sunday before lunch?
What would that look like to make sure the ham is juicy, smokey, and flavorful? I just passed on my MES 40 and will be using WSM 22.5"
Any tips or tricks on how to make it ahead of time and warm it up right would be greatly appreciated!