I love forums becuase you get actual people with real world experience providing answers. I just came across this forum becuase I need help in the smoking world. I have purchased a new MasterBuild Ele smoker becuase I got a heck of a deal on it. So, I am itching to smoke something. I have a 18lb ham labled hardwood smoked fully cooked ham. Is there any value in smoking this or should I just oven warm it? If I can smoke it, would you say about 200 degrees at 20 minutes per pound?

"Smoke and Spice" has a good recipe. It's a ginger glaze, I used it over the holidays and got rave reviews. I think it recommends a slow cook (200-225) to about 140, no big deal since it's fully cooked. "Smoke and Spice", in my opinion, is the best beginner's book around, with recipes on every type of meat. If you can't find it, I'll post the ham recipe- it's real simple (and worth the effort)!

just searched my local library and they do not have it in this branch. I would like to do this tomorrow, so I would ask that if you had a spare second in your evening, if you could please post it.

Darn wish I would have seen this earlier- I'm away from home right now, and my feeble memory only remembers ginger preserves. Maybe someone can help with the Smoke and Spice recipe, if not, I'll be talking to the head chef/boss soon and I'll get it!

I've got the Ginger Glazed Ham glaze recipe from Smoke and Spice. I second the value of this book -- my copy is 11 years old, tattered, stained, etc. A very good book, go grab a copy.

I'll defer to others on what temp for how long, etc. since it's already smoked.

The recipe KC referred to:

Ginger Glaze (p. 80, Smoke and Spice, Jamison's)

2/3 cup ginger preserves or jelly
2 to 3 Tablespoons pineapple juice
1/4 teaspoon dry mustard
Pinch of ground cloves

They recommend brushing the ham with the glaze twice during the last hour of cooking.

Hope this helps, welcome to the CS Forum. If you still have questions on this one, post 'em, someone will dive right in.

One foot note to my endorsement of the Smoke and Spice book by Cheryl and Bill Jamison. As I'm re-reading some recipes, I see variables such as temperatures, etc. that for CS owners should be ignored, and picked up here in the forum or Smokin Okie's 101's. Other techniques (ex. for a Pork Butt) such as foiling and resting are not addressed directly in recipes. So, as a CS newbie myself, did not want to lead anyone astray. Use good books like this, but on specific questions of temperatures, estimated durations, wood, etc., use and trust the forum.

Have a blessed weekend, everyone ...

Thanks for the cover, Q-Fuego! Scheerce, see what I mean about a feeble memory, only four 'gredients and I only remembered ONE! Sad. Anyway, I scored the skin in a criss-cross pattern (from some Alton Brown show)to allow the sauce to penetrate a little, and brushed a couple of times during cooking on the old ECB. Yes, Cabela's, I'M STILL WAITING!

Glad to help, hope it's yummy.