Reheating Ham In Your Bradley

Started by Habanero Smoker, April 15, 2023, 02:41:55 PM

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Habanero Smoker

For Easter I reheated my ham in my 300°F preheated P10 Bradley. This frees up a lot of oven space for any oven dishes that need to be prepared on the same day.  If you are glazing the ham, you will still have to finish it off in your kitchen oven; which will take about 1 hour.

I like to reheat my ham standing up, but if you prefer you can reheat the ham on its side. For reheating I use to foil my hams, but found that a large oven bag (16 x 17.5 inches) is much easier to work with. These bags say they are good for up to an 8 pound roast, but you can easily fit a 12 pound, or even maybe a 15 pound ham in one of these bags.

Remove the ham from the refrigerator 1.5 hours prior to when you plan to start reheating. After the ham is wrapped, place it in a half steam pan, then into a 300°F preheated Bradley. Reheat until the ham reaches an internal temperature of 120°F. This will take 3 to 4.5 hours, depending on the size of the ham, ambient weather, and how well your Bradley recovers.

If you are using foil to wrap the ham, make sure you tightly seal the ham to prevent any juices from escaping. If using an oven bag, you should follow the directions for use that is on the box, prior to placing the ham into the bag. Once ham is in the oven bag, add 1/2 cup of water, and set that in a half steam pan – make sure to put a couple of slits at the top of the bag to allow excess steam to escape.

While the ham is reheating, you can prepare your glaze. This glaze can be prepared up to two days early. After the ham reaches 120°F, follow the instructions listed in the Cranberry Glaze recipe. 

Cranberry Glazed Ham

1 (14 ounce) can of jellied cranberry sauce
1/2 cup orange juice
1/2 cup brown sugar
1/2 cup maple syrup or honey
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 tablespoon whole-grain mustard
1 tablespoon orange zest

Make the glaze
Place the jellied cranberry sauce in a small saucepan on low heat. Whisk in the orange juice and brown sugar until the brown sugar is dissolved. Add maple syrup or honey, cloves, and cinnamon. Heat until bubbly and occasionally whisk until smooth. Then remove from heat, add orange zest, and stir in the mustard.

When ham reaches an internal temperature of 120°F, remove it from the heat. Preheat your kitchen oven to 400°F, with the oven rack at the lowest level, If ham is foiled or in an oven bag while it was reheated, remove foil or oven bag. Be careful, because there are a lot of hot juices that have been collected. You may want to save some of those juices to pour over the sliced ham. 

Place ham into a clean pan. Liberally coat the ham with the glaze. Bake for 10 -15 minutes. Remove the ham from the oven, glaze again, and bake another 10 - 15 minutes, or until the glaze is lightly browned and caramelized.

Remove ham from oven, apply another liberal coat of glaze and loosely foil. Allow to rest 30-40 minutes before carving. During resting time, you can baste the ham with its juices once or twice.

This glaze can be made up to two days in advance. If this is made ahead of time, you may have to warm the glaze up, to make it easier to spread.