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Tom Mc.
New Member
Posted
I've pulled this off before, but I think I had a smaller ham and smaller turkey, but...

This year I've been handed a 12.5 pound shank portion ham (and water product) - ready to cook - and a 8.5 pound turkey breast. No worries, right? Smiler

I'm trying to figure out the best approach to this since everyone likes to eat around 1pm. That would mean starting way early.

Any suggestions or advice? Right now I'm leaning toward doing one of them the day before, but I'd prefer to do them both together so it's all fresh and tasty.

I appreciate any suggestions or input.

Thanks,
Tom
 
Posts: 25 | Location: Illinois | Registered: November 14, 2004Reply With QuoteEdit or Delete MessageReport This Post
Larry Wolfe
TVWBB Platinum Member
Picture of Larry Wolfe
Posted Hide Post
quote:
Originally posted by Tom Mc.:
I've pulled this off before, but I think I had a smaller ham and smaller turkey, but...

This year I've been handed a 12.5 pound shank portion ham (and water product) - ready to cook - and a 8.5 pound turkey breast. No worries, right? Smiler

I'm trying to figure out the best approach to this since everyone likes to eat around 1pm. That would mean starting way early.

Any suggestions or advice? Right now I'm leaning toward doing one of them the day before, but I'd prefer to do them both together so it's all fresh and tasty.

I appreciate any suggestions or input.

Thanks,
Tom


I like smoking turkeys the day before, but like cooking the hame the day of. Either way will work for you.

If you decide to cook them together I'd put the turkey on the bottom and the ham on top, they should finish very close to the same time. I'd pull the ham off no hotter than 145º and the turkey breast no hotter than 160-163º.

If you're intereseted here's a ready cook ham I did last year that turned out fantastic.


Larry Wolfe
 
Posts: 4129 | Location: Virginia | Registered: April 28, 2004Reply With QuoteEdit or Delete MessageReport This Post
Tom Mc.
New Member
Posted Hide Post
Thanks, Larry.

If I cook the turkey today, what's the best way for reheating that thing tomorrow so it doesn't dry out?

Thanks for the tips!
 
Posts: 25 | Location: Illinois | Registered: November 14, 2004Reply With QuoteEdit or Delete MessageReport This Post
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