reheating my ham or what?

Discussion in 'Pork' started by glued2it, Nov 17, 2007.

  1. glued2it

    glued2it Master of the Pit

    The ham is curing and will ready just in time for T-Day.
    Here's where I'm unsure:
    Since we will be eating mid day,
    I figured I would smoke the ham late Wednesday, Double pack it in foil place it in a cooler and take to family's house the next day.
    Then what? I wouldn't figure it wouldn't be warm enough serve. I Thought maybe I could warm it up on their smoker.
    Seems like a sound idea. I've never had to take my smokes anywhere before.

    I would be too tired to do a all nighter and have it ready just in time. So that's out.
     
  2. deejaydebi

    deejaydebi Smoking Guru

    Wrap it on plastic wrap it holds the heat and the juices better.
     
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    Warm it in the oven or the smoker..........make sure to hit 140 internal. Put foil on it during the reheat if you get worried about it getting to dark colored.

    Treat it just like you would a store bought ham...........those are already cooked and you are just heating it. Just make sure to get to 140.
     

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