Ham Question

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Smoking Fanatic
Original poster
Mar 13, 2007
I reviewed Jeffs newsletter from last year regarding smoking a pre cooked ham.  However he mentions that his is spiral cut.  The one I will be smoking is not spiral cut, but it is already cooked.  Am I going to have to smoke quite a bit longer to get this thing done for Christmas dinner?  Its just under 10lbs.  Planning on rubbing and then finishing with a glaze.  Probably going to use hickory.  Although a friend just gave me some pecan wood.  But don't know how pecan would do with ham.  Any thoughts on that?
If it is already cooked, then you'll just be warming it up, along with your glazing process. If you have a choice of wood, I'd use the traditional hickory. It's all good my friend. 
Just as said your only Reheating it! Couple good hours ( watch the hickory) let it rest then slice her up& don't forget the qview:icon_biggrin:
I haven't smoked a ham but I have been experimenting with pecan wood lately. Best way I could describe it is as a light hickory. A little too light for my taste but not bad at all. Good luck with the ham.
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