Smoked Ham

"I don't know if anyone else saw the article about smokeing a ham that was on the beginning page of this site a week or two ago, but I made our Easter ham using the honey-glazed smoked ham recipe, and I thought I'd let people know, if they haven't tried this, they should. It was great. One of the best tasting hams any of us had ever had.

Derrick, if you posted that recipe, thanks. It was a hit.

I wouldn't have thought to smoke a ham, since they are already cooked. And the one I bought was even smoked already. But smoking it added more smoke flavor to the ham, and it was much improved.

The only thing is, I think the smoking time in the recipe is too long. I had a 10 lb. bone in half ham, and I used a thermometer. I think I took it out when the temp hit around 125-130F. Since the ham's precooked, it doesn't have to be cooked to 165, and I think it would have been over cooked if I had left it in longer. I kept the temp about 210 for most of the cooking, but it crept up to about 250 for the last hour. I think I only cooked it about 5 hrs total."