Ok here it is fellas, this year is a big family thanksgiving, i am smoking a turkey, in fact the brine is ready as of this morning, but out of left field I heard grampa say he would prefer a ham, well I dont have time or the fuel/wood to do a ham on such short notice, so I bought a Partially cooked ham and I plan on brining that, putting it in the smoker and seeing how it comes out......has anyone had any experience with a partially cooked one? any suggestions would be appreciated as I have never smoked either a turkey or a ham...... lots of ribs and pork butts though ;-)