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| 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. |
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11-11-2019, 01:46 PM
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#1 |
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Got Wood.
Join Date: 11-27-13
Location: N Tonawanda NY
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Twice smoked ham made in advance
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? |
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11-12-2019, 07:01 AM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Just save the juices with the meat and gently heat it in the oven.
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11-12-2019, 11:47 AM
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#3 |
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Quintessential Chatty Farker
  
Join Date: 06-04-04
Location: St. Joseph, MI
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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, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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11-12-2019, 12:33 PM
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#4 |
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Got Wood.
Join Date: 11-27-13
Location: N Tonawanda NY
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Thanks gents.
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