If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Since you already have the meat handled, and a couple of sides, I am going to throw out what my kids think is the best side I *EVER* made on the smoker - smoked mac 'n cheese:
This smoked mac and cheese is creamy, rich, and topped with a crisp panko topping and rounded out with the perfect kiss of smoke flavor.
She calls for her own "sweet" rub. I added MMD plus salt instead, and it was a hit several times.
And I would DEFINITELY reheat the ham on the smoker. Heck - I've reheated hams on a gas grill (indirect) to give my wife room in the oven for other stuff.
Last edited by jfmorris; April 12, 2022, 09:22 PM.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
My Italian in laws get a whole lamb butchered. We’re having lamb chops as appetizer, Leg of lamb as the main course, and my mother-in-law is doing a ham in the oven for those who don’t care for lamb. There will also be pasta as well.
Good to know about resmoking an already cooked ham. Wondered that myself.
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