Searched our forums for everything on a ham described as 'partially cooked' by my local meat guy. Cured, smoke, but not sure about it. I trimmed it like Bearcarver shows, rubbed with Jeff's rub and let it sit in the fridge for a half hour or so.
I made shallow slits laterally to catch drippings from the fat trim, placed on the top rack in a shallow throw away cake pan with holes punched in. Put the ham on the bottom rack, hickory pellets in the pellet tray. Set the smoker on 200 to start, figured this may take a little longer than a 'fully cooked' ham. Started @200, IT around 120 after 3 hours. Dropped temp to 180 then, kept it there for 3 1/2 more hours. Made up glaze and brushed it on, cranked temp up to 275 for about 35 minutes. Let it sit for only 20 minutes, then started slicing. IT when done was 150 - 145 depending on the spot.
It was really good, especially the smoky glaze outside and the chunkier and fatter portions, and the chef got lots of complements. The chef says though, that he thinks maybe it was pretty fully cooked after all. The only disappointment to me was the larger muscle segments (like the bigger pretty slices come from) were not moist enough for me. This was a no water added ham for sure. Thinking for next time if I get an identical cut, I will quiz the meat man a little more on his definition of 'partially cooked'; I may inject some kind of yummy moisture; I may pull it at 5 degrees less temp; and I might foil wrap or towel wrap and let it rest. I would really like
ideas on this, I've been smoking meat now for all of two weeks! The leftovers are really a treat! Hope this qualifies as an adequate newbie first time q-view! Wallypedal