Need tips on a ham

[burnz]

Whats the best way to reheat a ham the next day without drying it out?

I'm making thanksgiving this year and don't want to tend to a smoker, watch a turkey and make all the sides at the same time... So I'd like to smoke the ham the day before and reheat it.. the oven will be full but I have a gas grill, charcoal grill, smoker and crock pot.  I was thinking I could slice it the night before and put the slices in the crock pot on low with some water or apple juice to try and keep it moist... If anyone has any other suggestions that they've tried and worked I'd like to hear it... I just don't want to serve dry chunks of ham, I hate that :)

 

[hambone1950]

i think if you put it in a crock pot all night even on low its bound to dry out. i would smoke it , let it cool down a bit and put it in the fridge. next day id slice it cold and then put it in the crock with apple juice and rewarm it. i bet it'll be nice and moist.....

thats what i'd do.

 

[venture]

Most commercially produced hams are fully cooked before you buy them.

Then you smoke them.

Then you re-warm them.

Sounds like a recipe for dry meat?  Proceed with caution!

Good luck and good smoking.

 

[s2k9k]

What kind of ham is it? Fresh, pre-cooked, pre-smoked, spiral sliced? What kind of smoker do you have?

 

[chef jimmyj]

If you want to reheat in the Crock Pot, I would suggest my Foiling Juice instead of Water or plain Apple Juice. It is flavorful and with a pinch of Clove would be very compatible with the Smoked Ham flavor. I would probably skip the Rub, there will already be enough Salt coming from the Ham as is reheats in the Foiling Juice... http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

[burnz]

What kind of ham is it? Fresh, pre-cooked, pre-smoked, spiral sliced? What kind of smoker do you have?

I haven't picked up the ham yet, whatever is on sale at the grocery store... I have a bullet style smoker, I usually use propane for heat... 

 

[s2k9k]

Here's a couple of ideas from Jeff:

http://www.smoking-meat.com/november-15-2012-smoked-ham-thanksgiving-plus-turkey-smoking-tips.html

http://www.smoking-meat.com/november12th-2009-smoking-ham.html

I smoked a spiral sliced ham last year on my GOSM and it came out Great. Basically you are just reheating and adding some smoke since it is already cooked. It only takes a few hours and if you are using propane probably not a lot of tending to it.

 

[djtech2k]

I am wondering some of the same.

I have read a lot but am unclear on a couple things.

I have about  10lb ham that is pre-cooked.  I want to smoke it but the things I have read say to take it out of the smoker at anywhere from 145-165 degrees.  Which is the best choice so that is stays moist?  Should I do anything to the ham other than put it in the smoker?

I will likely have to smoke it the day before thanksgiving and then transfer it to thanksgiving dinner and reheat it there.  What's the best way to handle it to keep it moist?

 

[spoolinaz]

Here's a couple of ideas from Jeff:

http://www.smoking-meat.com/november-15-2012-smoked-ham-thanksgiving-plus-turkey-smoking-tips.html

http://www.smoking-meat.com/november12th-2009-smoking-ham.html

I smoked a spiral sliced ham last year on my GOSM and it came out Great. Basically you are just reheating and adding some smoke since it is already cooked. It only takes a few hours and if you are using propane probably not a lot of tending to it.

X2

Double smoked ham on a propane smoker isn't really tending! Pretty easy actually, aside from feeding it wood to smoke, takes a couple hours. Pre-cooked hams go much faster than fresh.

I am wondering some of the same.

I have read a lot but am unclear on a couple things.

I have about 10lb ham that is pre-cooked. I want to smoke it but the things I have read say to take it out of the smoker at anywhere from 145-165 degrees. Which is the best choice so that is stays moist? Should I do anything to the ham other than put it in the smoker?

I will likely have to smoke it the day before thanksgiving and then transfer it to thanksgiving dinner and reheat it there. What's the best way to handle it to keep it moist?

Re-heat to the recommended internal temp on the package. If you can, get a Smithfield. They recommend a 148' IT. If you want moist, the lower temp the better, just like fresh pork. But in any case, dont go lower than the manufacturer recommends. There are many ways of cooking hams after curing, and every post-cured cook temp level comes with a re-heat temp based on that. Chef JJ has good advice on re-heating if it has to be done day before. But if you can, smoke it earlier in the day, and hold it in foil and a cooler whole for a couple hours before serving.