how long and how to hold dbl smoked ham

[phathead69]

OK got to smoke some hams for work tomorrow. I can smoke them then refrigerator over night and start reheating at work 6am for 8am breakfast. Or if I wait an start later and finish midnight or so can I wrap,towel,cooler and be OK till 8 am breakfast? Just looking for best way to have readY for 8am. Any help appreciated.

 

[gmc2003]

Depends, a 10 to 12 pounder smoked 250 will take roughly 3 hrs. If you want to keep it hot in a cooler then I would start early in the morning and bring it to work hot. Also what type of heating equipment do you have at work to reheat? If you have a vacuum sealer(at home) and a stove at work you smoke it tonight then slice it, bag it, and bring it to work. Heat it up in a pot of simmering water, or you could just nuke it or fry it. It's all good with double smoked ham/

Chris

 

[phathead69]

We have a cafeteria type grade oven at work. Just don't know how long a ham can be held foiled wrapped

 

[chef jimmyj]

We have a cafeteria type grade oven at work. Just don't know how long a ham can be held foiled wrapped

Unlike a Butt at an IT of 200* you are only heating a ham to 145*. You may get 4-5 hours before it starts cooling. After 8 hours you will likely find a Pee Warm Ham in the cooler that will cool to room temp as you slice. Not a totally bad thing as you rarely get hotter than that at a Christmas Buffet at Grandma's house. There is no safety issue as you will heat to sanitize then seal in foil and create a bacteria free environment until opened to slice and serve. Make sure leftovers are eaten or refrigerated in under 4 hours... JJ

 

[phathead69]

Thank you chef jj

 

[phathead69]

Thought I would update. Finished the hams around 1030 pm. ITs were 143 and 144 or so. Put in preheated, with hot tap water, cooler in this order towel on bottom, foiled wrapped bricks 160F or so, hams, towel tucked in gaps, thin blanket to fill air gap to lid. Got to work 6am, guys already had oven going 180 or so. When I pulled hams out they were 120 or so guessing by feel on outside. In oven for 1.5 hour then out making room biscuits. Slicing they steam hot and dang good. No leftovers by 915.