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Old 11-24-2009, 10:46 PM   #1
injury
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Default Ham Reheating

I did a ham today doing the Dr. Chicken method. The intention is to reheat it Thursday morning at the folks house.

What time/temp or method should I use to reheat to ensure it doesn't dry out on me.

Note: I don't have a vaccuum sealer so that method is out.
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Old 11-24-2009, 10:53 PM   #2
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Hey bro, what equipment will you have available to reheat?
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Old 11-24-2009, 11:22 PM   #3
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injury, you asked...so ???
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Old 11-25-2009, 12:06 AM   #4
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just mom's oven and microwave.

Dad has a gas grill but no clue as to the state of it.

(sorry for the delay...trying to get photoshop back on the PC for the obligatory porn posts of this ham)


Last edited by injury; 11-25-2009 at 01:03 AM.. Reason: add Pr0n
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Old 11-25-2009, 06:40 AM   #5
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Wonderful looking ham!
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Old 11-25-2009, 07:21 AM   #6
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Is that a fresh ham you smoked ? Looks mighty good.
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Old 11-25-2009, 07:25 AM   #7
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I would wrap it in foil and reheat it in the oven at 350 degrees until you reach an internal temp of 145 degrees.
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Old 11-25-2009, 08:55 AM   #8
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My ham experience is just this one which has me a little worried since I didn't pick it and there wasn't a label.

Story behind this ham. Grandma wanted a ham, one of her daughters bought her one for her birthday in October. Delighted grandma realizes she's one person that barely eats meat any more much less a whole ham (and she isn't really fond of house guests family or otherwise). Grandma decides she'd rather have SOME ham and the bone for soup so enlists me to do something with it. So I stop by as instructed to get the ham out of her freezer while I decide hrmm maybe I can smoke it in the UDS and dig through posts here. Well after taking ham out of the freezer, thawing it, then taking foil off I see it's not wrapped so no label and grandma can't remember anything. So I decided to punt, if I mess up grandma's ham I'll get her another. I'm 95% certain it did come from Sam's but that's about it.

Nothing ventured nothing gained right? My biggest real worry through all of this is if it was a country ham they happened to put in the freezer that will be just too salty without giving it a good soak (I thawed it out too close to turkey day for that). However, they look very dark caramel from what I've seen on TV and this looked like a raw ham color after being thawed.
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