Question about cooking the Easter ham a day ahead.........

[janet-in-nc]

Do you think the ham will be good if I glaze and bake it the day before, cool and refrigerate and slowly reheat the next day? It weighs 9.5 lb, how long do you think it will take to reheat and at what temp? should I wrap it in foil to reheat or just tent it?

Thanks so much.

 

[monj]

The smokehouse where I bought our ham from said 10 minutes per pound at 300 degrees.

with foil tenting until the last 30 minutes, the uncovered at 350 to "crisp" up the glaze.
hope that helps!