Reheating Whole Smoked Ham

jwc6160

I am going to use the egrets maple ham recipe for Easter but I want to do it the day before as we will be traveling. I plan to cook and then double wrap in foil and put the ham in the fridge the night before. Any tips on reheating the next day?  Do I reheat in oven with foil?  Reglaze? Etc??  Any tips are appreciated, the wife is pretty nervous that I'm doing this without a practice round. Thanks

Darby_Crenshaw

You will be reheating an already cooked ham twice. 

That said, if you are bound and determined to do it, i would do egret's recipe until you hit 125-130 or so. Then yank it off, let cool until it can go into the fridge (no foil when cooling). Then plastic wrap and in the fridge. 

Next day warm it up to 130-140 slowly. You are not cooking this at any time. It's alrady cooked. You are reheating. 

again. No foil until it has cooled a good bit. Maybe an hour. Then you can fridge it. I might hit it with glaze again the next day because reheating may cause your glaze to melt off. Should really only glaze as a last step before serving

heck, you can simply smoke yours, no glaze, for the smoke flavor nand do the rest of the glaze in the electric oven the bext day

fishlessman

i sometimesw inject and smoke, never did this but seems logical, smoke it, inject while still warm, wrap and chill, reheat the next day.  ham can also be served cold or just barely warm, no need to cook it hot again and again

Darby_Crenshaw

No need to even cook them in the first place, actually. A generation or two ago, hams were commonly served as part if a cold buffet

jwc6160

Damn, that sounds like a bad idea when you put it that way. Any other suggestions?  Eating at noon about an hour from where I will smoke. The main problem is I have to be there around 9. Any way I do it, I will have to reheat it.  

jwc6160

Also in I believe the original Egret post he says that I can smoke the day before and to wrap it in foil, put it in the fridge, and slowly warm the next day. Is wrapping it an issue?

Darby_Crenshaw

Wrapping in foil right away after heating will cause it to cook more on the counter when it should be cooling

You don't want that

Cook, cool, fridge, reheat next day in the oven and maybe reglaze

jwc6160

I know it isn't ideal, but that is what I'm going to have to do. If I keep the temps low do you think I'll dry it out warming it again the next day?  Also, I'm thinking of injecting it during the smoke and then adding the glaze during the reheat the next day. Good plan?  I'm also considering giving up and getting a honey baked if it will dry out too much from the reheat. 

Darby_Crenshaw

Won't dry out too much. The only thing that dries out meat is overcooking

juat don't overcook. 

NonaScott

jwc6160 said:

I know it isn't ideal, but that is what I'm going to have to do. If I keep the temps low do you think I'll dry it out warming it again the next day?  Also, I'm thinking of injecting it during the smoke and then adding the glaze during the reheat the next day. Good plan?  I'm also considering giving up and getting a honey baked if it will dry out too much from the reheat. 

Pull it off the egg at 120. Let it cool unwrapped. Once it's cool put in the fridge. Go to honey baked ham Website and follow their reheating instructions. Should be no different.