Discussion in 'Pork' started by michsmoker, Apr 7, 2012.
I've got a 20lb fully cooked ham. Any advice on time and temp for reheating in my smoker?
About 20-25 minutes per pound. If you are concerned about timing the ham can be foiled, wrapped in towels, and put in a cooler when it's done. It will stay hot and moist for a couple of hours done that way.
Ok thanks for the reply..was wondering about timing..any suggestions on what temp. to run my smoker?
All you are doing is reheating it so anywhere from 225 to 300 - I am doing mine at 250 good luck
I am going to rub it with mustard tonite and hit it with some cherry rub I got from a friend
I do mine at 240. I think you can go to hot on glazed ham and burn the glaze. 240-250 seems to work good for me also. These double smoked hams are nice. It's one of our favorites.
So far, I've never done a ham in a smoker. I've always done it in my propane grill. I do it at 300 degrees. I glaze it every 30 minutes. For a glaze, I use soy sauce and apricot. I got this recipe from the Barbecue Web. Man it's a good recipe.
Great...thanks for all the replies...can always count on this forum for info..have a great easter and happy smokin...
Good luck and happy Easter. Please let us know how your ham turns out.