I just bought a 10 lb 1/2 ham that is spiral cut and it says fully cooked and hickory smoked on the label. I want to fix it on my 36" vertical GOSM. Any tips will be appreciated. What temp, how long and should I leave the net wrap on it since it is already sliced to hold it together. Do I need to put a rub on it like I do the ribs and should I spray it with apple juice while cooking. I' a new smoker and have done ribs and a turkey which turned out great but this is the first time to try a ham so any help will be appreciated. Thanks Mike S.