This will be my 2nd attempt at smoking a ham. The first one was a couple of years ago on a different smoker and I can't really remember everything that went along with it.
The ham was given to me by a family member. It is a 20lb Fully Cooked Skinless Shankless Natural Wood Smoked Ham. I don't believe it's spiral cut.
I know that since the ham is already fully cooked, it just needs to be reheated. A few questions I have:
What is the target temp I should be looking for to call the ham done and ready to eat? Does it matter?
What is the approx time per lb it should be smoked for?
What temp should the smoker be kept at?
Do you recommend injecting and rubbing the ham the night before?
Lastly, I planned to smoke with Apple wood and use Lump charcoal. Thoughts on these 2 for the ham?
Thanks in advance everyone.