Snowin' & Blowin'

[cajun_1]

With the forecast like that, I'm thinking of doing my ham today. Problem being..How do I reheat it tomorrow? :?:

 

[pigcicles]

Not sure what part of Idaho you're from, but it looks as though they're bragging up a bit of a winter storm watch. I've always been told to re-heat ham to 140º internal. You may want to hold off on the glaze until the re-heat, then glaze - or re-glaze during the re-heat. Good Luck and stay warm

Keep Smokin

 

[cajun_1]

I was thinking of smokin' for a couple of hours just to add smoke flavor. Fridge overnite,reheat and glaze in oven till 140* internal.

 

[pigcicles]

cajun_1 I would be more inclined to smoke up to the 140º mark today to kill off any critters, then re-heat to approx 120º and glaze tomorrow.. maybe we can get some other opinions on the subject.

Keep Smokin

 

[cajun_1]

Good idea...don't need any Christmas critters.

 

[Dutch]

cajun_1, Smoke your ham to your desired internal temp. (on uncooked hams I like to take 'em to 165*) refrigerate then re-heat to 140*. Put your glaze on during the last 20 minutes reheating time. Any longer will cause sugars in the glaze to burn.

 

[cajun_1]

Thanks guys, gonna get this thing in the smoker before the bad weather hits again.

 

[Dutch]

Hey cajun-if you survived my little ol' 6 inch snow storm you ought to do ok in your neck of the woods. Next time you're down this way give me a shout out and we'll hook up for a bit.

 

[cajun_1]

Dutch...you got a deal..Have other jobs in your area. Always someone from my company is in Utah. See if I can't get a head's up when my turn comes around again.