With Thanksgiving only a few weeks away - it comes in October in Canada, not November! - I'm thinking about doing a (pre-cooked, pre-glazed) spiral ham on my MES smoker. I read a few threads here that mentioned it but I still have a few questions: What would be the best temperature to heat it at? I assume 225 F would work just fine, but how long per pound roughly? Would it be necessary to keep it moist (by basting/spraying)? And would it be better to put it in a pan, rather than directly on the rack? Is there any point in using wood at all? I assume a pre-cooked ham wouldn't get any benefit from the smoke. I was thinking of using this recipe: http://www.gardenandhearth.com/Barbe...Smoked-Ham.htm but any hints/tips/suggestions would be appreciated!