Okay, so I smoked a couple of hams, and a couple of turkeys for some friend's Easter parties this weekend. As I had to cook them 36 hours in advance, I thought it might be a good idea to offer some tips on how to reheat these beauties, while still keeping them nice and moist.

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Here's how I do it…

smoked-turkey.jpgHow to Reheat a Whole Smoked Turkeyimonomy - free enrichment tools for your site.

First of all, I always start with a brined turkey. For instructions on brining a turkey, visit my blog. Preheat oven to 325 degrees.

Place your turkey in a roasting pan with about 1 Cup of low sodium chicken broth or apple juice. Brush a little olive over the skin to keep it pretty.  Then, cover it tightly with aluminum foil and stick it in the oven.

For a small turkey, 12-14lbs, you need to give it about 1 1/2 to 2 hours, a large one needs 2 to 2 1/2 hours to heat.

Bake for approximately 60 minutes, baste with pan juices, recover with foil and bake for an additional 30-45 minutes or until the internal temperature reaches 150F. Internal temperature only needs to get to about 150 degrees, since it's already cooked.  Carve and enjoy!

Once you've reheated the turkey, I'd advise carving all of the remaining meat off the bone and storing in air-tight containers, or freezing immediately.

I like mine with Cranberry Barbecue Sauce. (See my recipe, on my blog)

p4230420.jpgHow to Reheat a Ham

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan.  Add water to the bottom of the pan and cover the whole thing tightly with foil, cut side down. Bake at 325 degrees F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F.


Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished. Remove from oven and let sit for 10 minutes before serving.

If you really want to go "next level" carefully brush a little glaze between each layer of the spiral cut (but not the outside  of the ham) before wrapping it up.

It's a lot of work, but it makes a HUGE difference!

Slow Cooker Method for Reheating Ham

First, make sure that the ham will fit into your slow cooker. If so, put it in cut-side down, and top with the glaze ingredients.  You can also just add some apple juice, cider, or chicken broth, about 1 cup will do.

Cover and cook on low for 5-8 hours, until ham is heated through.

If you want to glaze the ham, move it from the crock-pot to a broiler pan and cover with glaze; place oven rack at lowest position, and broil for 10-15 minutes, watching carefully, until glaze is browned.

p4230299.jpgMy favorite glaze:

2 cups pineapple tidbits, drained
2 cups sliced peaches (in heavy syrup) drained
1 cup light brown sugar
1 Tbs Stubbs Mesquite Liquid Smoke
1 package ham glaze seasonings (that come with ham)

Combine pineapple and peaches in food processor and puree until smooth. Pour into a small saucepan and add remaining ingredients.

Bring to a low simmer and reduce by half, stirring often.