My wife bought a pre-cooked, hardwood smoked ham from the grocery store. I would like to smoke it for real and give it more flavor. My question is this: With my GOSM what temp should it be smoked at to pevent it from drying out, what internal temp (if even necessary since it's already cooked), and what wood. I have Cherry, Apple, Alder, and Hickory. Thanks in advance for the help! I'm not the professional my family thinks I am. I just take the credit from the help from everyone here.