I've got two 8ish pound fully cooked, semi boneless hams. I understand there's a difference between pre cooked and fully cooked.
My intention is to smoke one or both of these because obviously they'll taste better smoked. Now, they're in packaging with some water, maybe a "brine" of sorts?
My question, is any tips, tricks, things to avoid when doing this? From what I've found, since they're already fully cooked, I just need to find the balance between heating them up, but not drying them out.
So any advice on temps, times, spritzes, glazes whatever - I'm a novice so any info would be greatly appreciated.