My wife bought a pre-cooked, hardwood smoked ham from the grocery store. I would like to smoke it for real and give it more flavor. My question is this:
With my GOSM what temp should it be smoked at to pevent it from drying out, what internal temp (if even necessary since it's already cooked), and what wood. I have Cherry, Apple, Alder, and Hickory.
Thanks in advance for the help! I'm not the professional my family thinks I am. I just take the credit from the help from everyone here.
With my GOSM what temp should it be smoked at to pevent it from drying out, what internal temp (if even necessary since it's already cooked), and what wood. I have Cherry, Apple, Alder, and Hickory.
Thanks in advance for the help! I'm not the professional my family thinks I am. I just take the credit from the help from everyone here.