Normally with a pre-cooked ham, you spritz it when you start and every hour (I like apple juice and either Jack Daniels or Makers Mark mixed about 2:1 - 2 parts apple juice, 1 part whiskey). If you don't like to use whiskey or don't have any, just use apply juice. Another trick is to heat the apple juice and add either a little dark syrup or brown sugar for the spritz (heat is to help the two dissolve/mix especially if you use brown sugar). Don't use a lot though and you can still use whiskey if you want (don't worry the alcohol will be long gone before the ham is served). Then in the last hour (or about when it hits 110* internal temp), is when you start applying your glaze. I usually apply some at 110* and 1/2 hour later apply the rest. Does not have to be exact and it's a forgiving smoke as all you are doing is using the smoker to re-heat the meat.
Not sure about the Sam's instructions as I've done dozens of hams my way and never had a problem. In retrospect, any "pre-cooked ready to serve ham" could be served cold or at room temp, but we take it up a notch with the double smoked method and get hot ham.
As to drying out, I would pull it between 120 and 130* internal top as any further any you start risk the outside edges of the spiral slices starting to be dry. I don't know if going for a longer period of time at a lower temp is a good idea. I have no knowledge it would dry the ham out, but it seems reasonable to think it very well might. I would stick with the 225-250* proven to work method and I usually pull mine at around 120* or just a little above.
As to the Smoke & Spice recipe, I have not tried that glaze, but there is a lot of other things in that book I have tried and all have been good.
Oh one more thing.... You can sit the ham flat (cut end down) or lay it on it's side. If you lay it on the side, you can fan the spiral slices open a little so the spritz and glaze and get down in there better. Also allows for more smoke penetration as again you have more surface area exposed to the smoke (and heat). Both ways work and it might cook a little faster on the side with the spiral slices fanned out as you have more exposed surface area. If you go that route, stick your temp probe in the solid are just above where the spiral cuts end and I would not take it over 120* for sure if fanned out.
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My 10 pounder hits the
WSM grate at 7:00AM Easter morning. Lunch is a 1PM.
Our contribution to the family gathering menu is double smoked ham (duh!), pulled pork from a smoke earlier this week (will reheat with finishing sauce), pimento cheese sandwiches (if I don't bring these the family with disown me), fresh "school lunch room rolls" (wife works in high school cafeteria and is one of the original keepers of the "super secret school lunch room roll" recipe), cinnamon rolls shaped like Easter bunny heads, and corn bread.
