Phrasty
Babbling Farker
I just posted up my ham thread (http://www.bbq-brethren.com/forum/showthread.php?t=96273) and I was thinking about something... Ideally I was planning on having these hams cooked to order on a small scale to be picked up or delivered hot and ready, but in a conversation with a friend in the food industry she mentioned that if I can provide a good ham she would want to make an order (about 12-20) for her cafe and people that she knows will want.
My question is what is the best way to cook & package these hams? Could I smoke to 140 internal temp (rare) unglazed, vacuum pack it and sell it with the glaze and instructions for the individual to bake it in the oven adding the glaze and bringing it to final temp of 160 possibly under a foil tent?
Or do I fully smoke to 160 with glaze, cool, vacuum pack and have them reheat in the oven this time for a shorter time and add additional glaze?
Really not sure what to do here :doh: I just want the best way someone can reheat and enjoy the best possible flavor out of the ham. The simpler the better. Maybe I'm just over-thinking this... :crazy:
Any suggestions on this would be most helpful. Thanks.
Cheers
My question is what is the best way to cook & package these hams? Could I smoke to 140 internal temp (rare) unglazed, vacuum pack it and sell it with the glaze and instructions for the individual to bake it in the oven adding the glaze and bringing it to final temp of 160 possibly under a foil tent?
Or do I fully smoke to 160 with glaze, cool, vacuum pack and have them reheat in the oven this time for a shorter time and add additional glaze?
Really not sure what to do here :doh: I just want the best way someone can reheat and enjoy the best possible flavor out of the ham. The simpler the better. Maybe I'm just over-thinking this... :crazy:
Any suggestions on this would be most helpful. Thanks.
Cheers
