![]() |
Our Homepage | Donation to Forum Overhead | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
![]() |
|
Thread Tools |
![]() |
#1 |
Got Wood.
Join Date: 11-27-13
Location: N Tonawanda NY
|
![]() Hey all,
I mostly lurk here but thought I'd ask this one. I want to make a twice smoked glazed ham a few days in advance for the holidays. I would be travelling a 10-12 hours away so I want to make it ahead of time. How will it hold up and how best should I reheat it if I make it a couple of days prior? |
![]() |
![]() |
![]() |
#2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
![]() Just save the juices with the meat and gently heat it in the oven.
|
![]() |
![]() |
![]() |
#3 |
Quintessential Chatty Farker
![]() ![]() ![]() Join Date: 06-04-04
Location: St. Joseph, MI
|
![]() When you reheat the ham don't take it over 125*F.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Brinkman Dual Zone Proffessional Grill, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
![]() |
![]() |
![]() |
#4 |
Got Wood.
Join Date: 11-27-13
Location: N Tonawanda NY
|
![]() Thanks gents.
|
![]() |
![]() |
![]() |
Thread Tools | |
|
|