We're having a small, pre-cooked, hickory smoked Ham tomorrow. Would there be any benefit to heating it in a smoker or grill with smoke? I have an ECB charcoal, and a Weber kettle at my disposal. The only wood I have right now is Hickory and Mesquite. If do reheat it over coal, what is a good internal temp, since it's pre-cooked? What temp should the grate be at? 2.5 lbs @ 230* my guess would be 3 ish hours (??) If there is no real benefit to doing it outside, we'll just throw it in the oven. Thanks in advance.