OK I have gone though all of the old post about hams. Here is what I have gotten out of it. The best ham to smoke is a cured ham that is partially cooked. You would put it in the smoker at 200 degrees until it reaches an internal temp of 140.
OK now here is my question, I can not find a cured partially cooked ham so what I was thinking and you guys let me know what you think. Is to get a fully cooked ham and take the skin off. Put it in the smoke @ 200 for about 2 hours. At the 2 hour mark coat it with honey and brown sugar and put it back in the smoker until the internal temp reaches the 140 mark.
How does this sound to you guys?
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