I've been designated the ham smoker for tomorrow's ham. None of us have done it before but since I like to grill steaks and burgers I guess they figured I would be the man for the job. I'd really like to get this right, so I have a couple questions before tomorrow's endeavor. First, the ham they have selected is a pre-cured, pre-smoked ham. I was under the impression that this meant that the ham had been cooked already and just needed to be "warmed up" with some more smoke and I was good to go. However, on the label, it says "READY TO COOK". Does this mean I need to actually cook it? If this is the case, what time and temps would I be looking at? Second, we have bought a small horizontal type smoker ($60 or so at Home Depot if I remember). I have chosen cherry as the wood I will be using. I plan on soaking the chips for a couple of hours beforehand. Then use charcoal on one side at the bottom to start my heat and after the flames die down a bit, add the chunks on top of the charcoal to get the smoke going. I will then add my water pan above the heat/smoke source and put the ham in on the other side of the smoker. Is this plan solid? I was planning on smoking for about 3 hours. That time may change if I have to actually cook the ham instead of just heating it up. Thanks for any advice, and happy holidays.