Cooks cured ham

[watchdog56]

I have 2 Cooks hickory smoked fully cooked ham we are having for Easter. I would like to know if I could put one of them in the smoker for more smoke flavor? If so what would I need to do and at what temp and for how long?

[squirtthecat]

I've done a few.  It adds a nice flavor to it..

225° - maybe a couple hours of smoke.   Heat to 140° IT.

[watchdog56]

Do I need to let it sit in frig for  a couple of days to let smoke permeate the ham?

[squirtthecat]

Do I need to let it sit in frig for  a couple of days to let smoke permeate the ham?

Yep!  Even overnight is enough, I think.

[jiggerjams]

I have 2 Cooks hickory smoked fully cooked ham we are having for Easter. I would like to know if I could put one of them in the smoker for more smoke flavor? If so what would I need to do and at what temp and for how long?

I would put two in the smoker for more smoke flavor.

Butt that is just me.

JJ

[Habanero Smoker]

Most store these days only sell fully cooked, but I need to ask. Are your hams fully cooked, partially cooked, or raw?

If the smoked hams you have are fully cooked, and your plan is to add additional smoke and then rest it for a day or two; when you apply the smoke you don't have to bring the hams up to 140°F, at that time. You will need to being the internal temperature up to 140°F when you are planning to serve it.

If the smoked hams are raw or partially cooked, then you will have to bring the internal temperature up to 152°F. Then when you reheat them, you will need to bring the IT up to 140°F.

[watchdog56]

They are fully cooked.

[zueth]

so with a fully cooked ham if you were to smoke it for a few hours for flavor, then let is rest overnight or a day in the fridge.

Then you would need to heat it up to a IT of 140 before serving.  Assuming you would do this in the over, what temp would you recommend warming it up at?  How long does it need to rest before slicing into it?

[watchdog56]

I am guessing take oven to 200? Not sure,any ideas? Let it rest maybe 15 minutes to 1/2 hour.

[_Bear_]

I have done several of them. Slather them in yellow mustard, spice them with your favorite spice (I use a brown sugar based that I mix up myself) and rub it in with the mustard. Into the smoker @ 220* 2 hrs smoke (I use apple) then let it finish off to 140* IT. FTC for 1.5 hrs and serve. I have had 2 orderd for Easter this year LOL

[watchdog56]

Do you finish in smoker or in house oven? If in smoker how long does it usually take?

[Habanero Smoker]

so with a fully cooked ham if you were to smoke it for a few hours for flavor, then let is rest overnight or a day in the fridge.

Then you would need to heat it up to a IT of 140 before serving.  Assuming you would do this in the over, what temp would you recommend warming it up at?  How long does it need to rest before slicing into it?

When I reheat a fully cooked smoked ham, I apply a good coating of glaze, place it in a roasting pan and tightly seal it with foil - trying to avoid the foil coming into contact with the glaze.  I reheat at an oven temperature of 300°F - 350°F. Towards the end of the reheating I remove the foil, bump the temperature up to 400°F - 450°F and apply more glaze, and continue to roast unit the glaze has thicken and the internal temperature is 140°F. Or just follow the reheating directions that are on the package the ham was sealed in. Depending on the size of the ham, this can take between 4 - 5 hours to reheat. A guideline would be around 18 min/lb.

[_Bear_]

I usually finish in the smoker, usually takes about 5 hrs total depending on the size of the ham. Should work just as well in the house oven I would think.

[zueth]

Thanks.

[watchdog56]

Do you think I can put the ham in while I am doing venison sausage and pull after the smoke time and wrap in saran wrap and put in frig overnight to let the smoke penetrate more?  If so would I put the ham on top of sausage or below it? The would probably reheat ham in oven tomorrow.