This was roughly a 8 pound spiral sliced smithfield ham. Jeff last year did a write up for a Easter ham, that i pretty much follow and love. I smother it with mustard, and put on a good coat of lysanders hickory dry rub. Then into the smoker until it reaches 140 (this is precooked, temp is not as important) and smoked with cherry. The last hour, it gets a honey BBQ glaze, using sweet baby rays, and clover honey. These hams are my favorite, and do not last long around the house.