Gary Hodgin
TVWBB Super Fan
I'm smoking a ready-to-eat ham (using a honey glazed recipe) and a couple of boneless turkey breasts on Saturday for a Sunday dinner at 1:00.
My plan is to foil and refrigerate the turkey and ham and then heat at 170 in the oven to an internal temp of around 130 before serving on Sunday. I want to know if this sounds okay and whether I need to slice on Saturday after resting the ham and turkeys for 30 minutes or so or whether I should slice on Sunday after heating. Recommendations?
P.S. I'm planning to smoke the ham and breasts separately. The recipe calls for the ham to be smoked at 210-225 to an internal temp of 135. I'll smoke the turkey at 275-300 to an internal temp of 165-170. I'll use a couple of chucks of cherry and a couple of apple. The ham (Hormel) is a little over 5 lbs and the breasts are about 3 lb each (self-basting, Butterballs). I plan to cook the ham first and then the breasts. I'm doing them separately because of the differences in the cooking temps.
My plan is to foil and refrigerate the turkey and ham and then heat at 170 in the oven to an internal temp of around 130 before serving on Sunday. I want to know if this sounds okay and whether I need to slice on Saturday after resting the ham and turkeys for 30 minutes or so or whether I should slice on Sunday after heating. Recommendations?
P.S. I'm planning to smoke the ham and breasts separately. The recipe calls for the ham to be smoked at 210-225 to an internal temp of 135. I'll smoke the turkey at 275-300 to an internal temp of 165-170. I'll use a couple of chucks of cherry and a couple of apple. The ham (Hormel) is a little over 5 lbs and the breasts are about 3 lb each (self-basting, Butterballs). I plan to cook the ham first and then the breasts. I'm doing them separately because of the differences in the cooking temps.