Reheating a smoked ham

SmokyMtnEgg

Hello all. I am new to the world of the egg and this forum. This will be my third attempt smoking with the egg and I have a question. I am smoking a ham for Easter but am forced to do it the day before. What are you recommendations for reheating the ham on Sunday? Also what temp do you suggest smoking the ham? I have seen everything from 225 to 350 but 350 seems a bit high to me. Thanks in advance for any advice you can offer.

Thatgrimguy

I do mine at 300 till it hits 140 in the thickest part.

Ozzie_Isaac

Is it an already cured and smoked ham or is it an uncured pig leg?

Botch

I always reheat my Egg-smoked meats in my steamer (stock pot w/steamer insert), wrapped tightly in foil.  Any other method I've found to dry out the meat.  FWIW.  

SmokyMtnEgg

It's a precooked ham that I'm double smoking. I have to smoke it the day before it is to be eaten so looking for the best way to heat up the day it's to be eaten. Trying to avoid the drying out as much as possible. 

Darby_Crenshaw

remember that you can eat it as is right now.  it's cooked.

so, you really want to add smoke, plus also heat it up (and maybe glaze it?) to serve the next day, right?

so go as low as you feel comfortable when smoking.  it's about smoke flavor, not cooking.  maybe 200-225.  go a few hours (as long as you feel comfortable), but make sure you have good smoke.

too much smoke is not a problem.  slices are thin.  too much bad smoke is a problem though. so make sure it smells good before putting the ham on.

if it is a shank or butt end (not a whole ham), manufacturer usually suggests you put it cut side down in a pan with half an inch of water.  you don't have to

when done, let cool (uncovered) enough so that when you put it in the fridge it won't get wet with condensation.  wrap in foil.

next day, keep it wrapped in foil, and heat slowly, maybe 250-275, 300, until it is 130-140 internal temp.  done.

if you want to glaze it, follow the instructions for glazing. usually that is to remove the foil when the thing hits 110/115/120, bump the heat, and apply the glaze.

big things is to remember that overcooking it what dries out meat.  so don't over cook it.  (no need for 160-180).

SmokyMtnEgg

Thanks so much for the help. That's exactly what I was looking for. Appreciate all the responses.