People around here double smoke hams all the time. great stuff. I use a basic pork rub on the outside, and smoke at 230 to 240 until the ham is 145 internal. When the ham is at 130 I start putting on a glaze of Honey, Pineapple juice, and ground cloves. 3 or 4 applications is enough. This is also assuming that the ham was not only cured but was cooked as well before you got it.