Temp for tomorrow's ham

[Harvard75]

Question for the experts: I am smoking a 15 lb cooked ham in the PBC. The plan is to smoke it today to get that good smoky flavor, then cool and refrigerate it tonight and then slice and serve cold at Easter dinner tomorrow. My question is this: the receipe on the PBC site says leave it in the PBC until it hits 140, then let it rest, slice and serve--presumably right away. Since I am smoking it today for flavor, and I am going to refrigerate it tonight and won't serve until tomorrow, do I need to take it all the way up to 140 or can I bring it out at 100 or 125? Thanks in advance.

[Ahumadora]

How do you plan on rehreating it? Oven, sous vide?

[Harvard75]

I am not planning to re-heat it tomorrow--will take it out of the fridge, slice and serve--cool to room temp.

[EdF]

Since you're just going for the smoke treatment, if it were me, I'd do 225-250F for a couple/three hours. Check to make sure you don't go over 140F or so IT.

[Harvard75]

Thanks!