Coach45mjp
New member
Due to Lack of space an difference in smoking time I m going to smoke a ham for Easter on Sat what is the best way to reheat for Easter Sun
Reheating smoked ham
- Thread starter Coach45mjp
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JackT
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Similar situation, I've got a pre-cooked boneless ham about 9.5 lbs. In this instance, I'm giving the 3D the day off and using my Weber Smokey Mountain smoker and lump charcoal. Since the ham is basically cooked, I'm going for a major enhancement via smoke, rub and occasional spritzing of apple juice. First thing I'll do is set the ham out late Sat night and let it move close to room temp. Plan to have it on the smoker by 6am. Since this is a "netted" ham, I'll remove the netting, rinse off the ham and then hit it with a coating of mustard and cover it with rub. After about an hour, I'll have the smoker ready and it usually stays at about 250 when vented properly. I'll use hickory for smoke and since this is charcoal, I'll soak the chunks before tossing them on the coals to keep them from igniting and to provide more smoke. About once per hour, I'll lift the lid and spray it down with apple juice. In 6 to 7 hours, when hitting 140+, I'll pull it off to cool. No wrapping needed. It will have a great sweet and smokey flavor with a nice crust from the rub and apple juice. It's pretty hard for it not to come out good, especially since I'm starting with a good ham. That's a big part of equation. Hope yours comes out great as well. Happy Smoking!Coach45mjp said:
DivotMaker
New member
Jack, save yourself a lot of spritzing, and just smoke it in the 3D to 140! Mustard, rub, and about 3.5 oz of hickory...boom!
Twice-smoked Ham for Easter
Twice-smoked Ham for Easter
JackT
New member
Tony, you're probably right that it would come out great, and I'm sure that I'll be using it many times with ham. What happens with the rub and apple juice with the WSM is a thing of it's own. It creates a bark that needs that apple juice routine to come to life. Both smokers have their merits, but are different animals. Before I purchased the 3D, I thought that I'd never purchase an electric smoker, but when I did, I wanted the best. Pretty sure I made a good choice. That being said, I'm getting ready to rub down two sirloin tip roasts, about 3.5 lbs ea., for smoking this evening. Have had them brining since about 3pm yesterday. This is a first for sirloin tips, so I'll let you know how they turn out. So even though I'm giving the 3D a day off on Easter, I'm putting it through the ropes today! Happy Smoking.DivotMaker said:
DivotMaker
New member
You should try one some time, just for the sake of comparison, Jack! The bark is incredible! It could be a SI/WSM Challenge, like the one's RG posts! 
JackT
New member
I've never been known to turn down a BBQ challenge, so I wont' let a smoker challenge get by me either. Certainly I'll be giving the 3D a ham test in the not too distant future!. The WSM did do it's job on the Easter ham, so no complaints. The 3D did a good job with the sirloin tip roast, but the roast had a bit of toughness that is inherent with beef roasts. Still tasted great and just needed to be sliced thin. All part of the learning process with the 3D. As for the programming, worked like a charm. The more folks write about their "D"s, the more people will choose to go in that direction. Happy Smoking!DivotMaker said:You should try one some time, just for the sake of comparison, Jack! The bark is incredible! It could be a SI/WSM Challenge, like the one's RG posts!
DivotMaker
New member
I love your spirit, Jack!! That's what I'm talkin' about!!! ;D
