Smoking a precooked ham?

Look around here awhile, I did see a recipe for finishing a pre cooked ham. Might want to try the pork forum first.

I just did this for christmas. I had a 16#'er and smoked it to 140F with a TBS of hickory. My family thought the flavor was awesome, but in my opinion, th ham was a little dry. But again, the taste was great...if you don't mind a little dryness.

Yeah smoke that puppy up to 140º with your favorite wood. I prefer to use cherry for the hams... but whatever you like is fine.

I found this in my recipes and I think it came from here but cannot remember who to credit. Enjoy


Easy Smoked Ham
This recipe for easy smoked ham starts with a pre-cooked ham, which after a few hours becomes something much different...and much better. Some smoke, a few spices, a flavorful basting liquid, and a brown sugar glaze come together to turn an everyday ham into a work of art.


Easy Ham Recipe
Ingredients
For this recipe, you'll need...
A half ham - butt or shank end
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon paprika
1 cup orange juice
1 cup pineapple juice
1 cup brown sugar
Rinse the ham and trim off any loose flaps of fat or skin. Combine the dry spices (don't use the brown sugar here) and season the entire surface of the ham.


Smoking the Ham
Place the ham in a smoker and keep the temperature between 200F - 225F. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. An internal temperature of 140F is a perfect serving temperature.
Combine the orange juice and the pineapple juice, and use it to baste the ham every half-hour or so as it smokes. Combine a little of the juice mixture with the brown sugar and coat the top of the ham with it an hour before removing it from the smoker.
(Place the ham in a shallow pan in the smoker if you're concerned about getting the sugary juice and brown sugar on things)


This easy ham recipe is a great way to spice up an everyday ham. Instead of using a true ham (from the back leg of the porker) you can use a picnic ham (the front leg) with equally good results.

I tend to find that also. I would go 125 to 130º tops.

maybe this will help

http://www.smokingmeatforums.com/for...=precooked+ham

Now that I have had time to think on it, I would agree with Flash since you are really just heating it up and not cooking it.

The last precooked ham I smoked I took to 140° with pecan wood. I had previously had rubbed it a rib rub & injected it with Tony Chachere's Praline Honey Injectable Marinade. I sprayed it every 30-45 minutes with a pineapple/orange juice mixture. When I took it off the smoker I rubbed it this time with brown sugar and wrapped it with foil. It was very tasty and moist.