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How to make ahead Double-Smoked Ham

post #1 of 6
Thread Starter 

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!

post #2 of 6

I would have to caution you on a double-smoked, then reheated ham, as you will run the risk of drying it out by the time it's reheated. You'd be much better off figuring out a way to manage getting the smoker going the morning of, instead of reheating. You'll have a cooker going one way or the other.

 

 

Eric

post #3 of 6

I don't know how low a temp you can get, but you could Cool smoke the Ham for no more than 2 hours Saturday, refrigerate and then cook in the oven on Sunday...JJ

post #4 of 6

I think JJ has the answer.

 

I just cold smoked a ham, and it was the juiciest ham I have ever eaten, with great smoke flavor.

 

Al

post #5 of 6
Thread Starter 

How low and slow for Sunday morning?  i.e. what temp? I'm planning to use Chris Lilly's apricot glaze.

 

I'm thinking low in the morning before church and wrapped in foil, then start glazing when we get back and turn temp up a bit to get the sugars to caramelize?

 

Thanks for all the help!

post #6 of 6

If you want to heat slowly, Bearcarver's method should meet your needs perfectly. No messing with Foil. Just add the Glaze at the end and either caramelize with a Torch, my preferred method, or flash in a HOT 425-450°F, Oven to the color you want...JJ

 

http://www.smokingmeatforums.com/t/236101/double-smoked-ham-bear-style

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