I am needing to smoke about 6-8 Boneless "Pre-Cooked/Smoked" Hams a couple days before Thanksgiving, and than was planning on re-heating in the oven before serving.
Any tips? I was planning on using either Apple or Cherry wood, or should I choose another?
Will the Ham stay good if I smoke it and than place in the cooler for a couple of days?
Any help will be great.