Some recipes say smoke until good color, then foil with some juice to the 2.5h mark, and then unfoil and glaze and cook 0.5h more.
I was going to do 3 h total. For fun I will check IT and hope for 150F
I have done many never foil, rub with mustard or VOO and put a rub on it, smoke it 225 for about 3hrs till IT 140* Good luck. Also look at bears step by step double smoked hams he has a good tutorial, or use the search bar above you will learn it is your best friend.
I am going to do Jeffs Double smoked Maple injected ham this yr looks really good
A full smoker is a happy smoker
No foil for me, I want all the smoke flavor I can get . I slice it ,to the bone as a Spiral cut( slice 1/4"to 1/2"cut to the bone on each side). This make smoke easier to get in the meat and a great way for your glazing to get deep in the Ham.
Yeah---That's at mostly 200*.
It wouldn't hurt to use 230* to shorten the smoking time. I use 200* to get as much smoke as I can on it----I'm addicted!!
If you have the means to do so, try a cold smoke (no heat) for 2-4 hours then add heat. That is what I do for double smoked hams and for cured non-cooked hams. If you aren't set up for cold smoking, set your smoker to less than 200° (170°-180° ideally) and smoke it there. Depending on the size of ham you'll get a 5-8 hours of smoke without drying out the ham or overshooting the temp. For pre-cooked hams i usually pull at 140°. For the non-cooked cured ham you need to go to at least 145° per FDA, I take mine to 150°.
Twice smoking a ham (which is already pre-cooked) is to add some more smoke and heat to internal temp for eating. Simply smoke at the recommended cook temp on the ham label, usually 275 degrees and 15 minutes/pound. I smoke for half that period of time and foil for the second half to prevent it from drying out. Everyone is going to have their own way of doing it. This works for me.