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The wife wanted a smoked ham for Christmas dinner. I've never smoked a ham. I just bought a cured ham at the butcher shop. It's not cooked at all. Anything I need to know going in to make this a success? Time? Temp? Seasoning?
If it is already cured, that's the hard part - just smoke it! See http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham for the complete process for future reference. Smoke it at 225° - 240° until internal temp reaches 135" for partially cooked ham (requires further baking in the oven to 146°), or 146° in the smoker to fully cooked temperature to serve either hot or cold or to re-warm up. Add wood as to what you desire, from mild fruit wood to hickory or mesquite. Time, never know, see link.