www.sausagemaking.org

Hi to all. I do hope someone can help me out here since I need to plan for a big party (40+ persons) on Sunday noon. So, I have a 7-pound ham curing in the fridge for the past 8 days (part injection (6%), part dry rub including Cure #1). In order to free up the smoker (since the smoking of the ham will take about 4 hours), I planned to smoke it the day before and glaze it in the oven the day of the party. I planned to simply smoke it at 250 degrees F to an internal temp of 140 degrees F (for as long as it takes) cool it and refrigerate it until the party day. Then, bring it to room temp, and roast it at 350 degrees F and glaze it until it reaches 160 degrees F. My wife worries that this process will probably dry out the ham. Any ideas? Recommendations? Can I do this and still get a moist ham?

Thanks,

Andreas

I wouldn't expect your plan to give a dry ham. Please post some pictures of your result. Good luck.

I say no need to take it to 160 for service if you're especially concerned about moisture, but it's up to you. Plan sounds safe.