Pre-cooked Ham?

[bigsteve]

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.

 

[bbq bubba]

Hell no, double smoke that baby for the BEST Easter ham ever!

 

[fire it up]

You should listen to bubba, I looked through some of the smoked ham posts on here and I ran across some with his smoked ham and a few others with another smoked ham pic posted from a previous smoke and I have to say that damn they look good. Hell, is there any reason not to smoke it anyway?
If I have room on the smoker and even hot dogs in the fridge I throw them on and give 'em a good smoking, taste so much better with the extra smoke.
Though I would think you would have to go lighter on the smoke? Wouldn't want it to be too smoky.
Good luck.

Couldn't find the original post for bubbas ham, maybe he can link you to it or maybe it was lost during the crassh but if you scroll through this one you'll see the beautiful ham that made me want to try smoking one...
http://www.smokingmeatforums.com/for...ght=smoked+ham