Smokin' a cured ham

Best will be a matter of taste. A cured ham will taste like what you normally associate with ham. Try 250 smoker temp to around 150 interal ham temp, rest and slice.

Joe is right...a cured ham will taste like a ham, an uncured one will taste like a pork roast.
Good luck with it and take pictures for us.

rwc, when you log on to this site go to the left hand column to "How To Articles and Links by Jeff". Scroll down to "Recipes" and mouse click on it. Then scroll down to "Pork" and on down to #4, Smoked Ham Recipe. Open that and it will tell you about smoking a pre-cooked ham. In the recipe it says to rub the ham with mustard and apply your favorite rub. You can do that, or - I score the ham with a sharp knife in a 1" diamond pattern and insert a whole clove at each intersection of the scores. I then use Jeff's mop, 3 parts honey mixed with one part pineapple juice, about every hour while it is smoking. Smoke at 225°-250°, I like hickory. Make up a good cup or so of mop and brush it on easy so you don't dislodge the cloves. Use a remote thermometer with probe, insert the probe in the thickest part of the ham, make sure it does not touch bone. Smoke the ham to 140° F. Let the ham set and rest at least 30 minutes after removing it from the smoker before carving. You will not be disappointed.

I've done a couple of these this way, You WON'T be dissapointed!!

That looks great, just added it to my "to do list"

Always ask a question if you have one!

If your smoking a precooked ham , It is easy to oversmoke them since they're smoked already.

good luck with your smoke and be sure to post some pics!

Allot of people like the score and clove process.