Smoking a ham, need some tips?

Smoke the ham at 70 degrees centigrade with apple wood chips for for 1 1/2 to 2 hours or until you happy with the taste, you can also rub some maple syrup or a good honey aswell before you smoke. Oak is good. Make sure all your wood chips you use are from untreated wood ie chemical free.

Check the package on the ham-some are fully cooked and don't need to go in the oven. If it's only partially cooked it needs some heat but if you keep a good bed of charcoal or a temp of 250-300F in your smoker that will finish cooking your ham.

I'd also want to know what kind of wood he used to exactly duplicate the taste, but I have used hickory, apple, cherry, oak, alder and mesquite with good results. I had a BF who used to like to smoke them for as long as 6 hours but it was too smoky for me-I prefer no longer than 3 for a partly cooked ham, 1 1/2 for fully cooked. That's personal preference. I would really say read the info that came with your smoker and then experiment according to your own tastes and have fun with it. I have smoked many hams (including quite a few in just a kettle type BBQ grill) and never had one come out less than completely edible even if not to my taste.

INGREDIENTS:

1 6-7 lb. "fully-cooked" ham

1 cup chicken stock

1 cup pineapple juice

1/2 cup honey

2 tablespoons vegetable oil

1 tablespoon black pepper

1 tablespoon sugar

1 tablespoon paprika

2 teaspoons dry mustard

1/2 tablespoon salt

1/2 teaspoon ground cloves

1/2 teaspoon cayenne

DIRECTIONS:

The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub all over the ham, wrap in foil and let sit in the refrigerator overnight.

In the morning take out the ham from the refrigerator and let it sit for about an hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees for 1 hour per pound of ham.

Mix together the chicken stock, 3/4 cups of the pineapple juice, vegetable oil, 1 teaspoon of the dry mustard, and the cloves. Warm over medium heat until completely mixed.

Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, the rest of the pineapple juice and dry mustard and a pinch of ground cloves.

Brush with the glaze a couple of times during the last hour of smoking.

I would really start with an uncooked ham. I am sorry but cooking an already cooked hame most tge way yin the oven then smoking for 6 hours soounds over cooked.

Or start with the cooked ham and smoke for 6 hours, do NOT bake first. It's already cooked so all you need to do is inject flavor.

make sure you don't cook the turkey too fast, it will dry out. i would brine the bird first, and let it rest at room temp for an hour before smoking. i also like lighter wood like apple when smoking poultry, hickory is way too powerful for my taste.