My wife gave me a Master built electric smoker for Christmas and according to the instructions, I got it seasoned today. My first adventure will be a 9 lb precooked ham shank. I'm not interested in any real fancy or exotic recipes, I just want to put a good hickory flavor in this ham.
My attack plan right now is to carve the crusty hide off of it, leaving the fat. Then diamond score it and apply some " Slap yo mamma" Cajun spice and some of my own " Fire and Brimstone" hot pepper spice.
My dad ( who was a cook in the Navy for 26 years) suggested smoking it with hickory for 2 hours at about 215 degrees.
This is planned for New Years day. I will post my results with photos.