I'm thinking about smoking a ham for Easter. On Jeff's recommendation from the newsletter, I'm planning to use a spirlal cut, bone-in ham. However, I will not have enough time on Easter Sunday to do the smoke that morning. I'm contemplating smoking it on Saturday, then reheating it on Sunday for lunch. Question is - how do I make this work without drying it out? Should I smoke it until done on Saturday, then put it in a 230 degree oven on Sunday for an hour? I'm thinking I should wait to glaze it until Sunday when I'm re-heating. Any thoughts? Thanks.