Spiral Ham in a CS ???

I have done hams in the smoker. For spiral sliced, put the ham face down on the grate, otherwise the slices will curl away from each other and dry out too much. Hams are already cooked, so you just need to heat them up. I forget how long it takes, probably a couple of hours, but try taking it to about 130-135. I went to 140 last time and I felt it dried the ham out too much.

What wood did you use?

Like Tom said,they dry out real easily.

Most precooked hams tell you to heat to 145� or better.

I like apple,but many of those already have some hickory on them.

To prevent drying,you might try smoking it down around 180� to an internal of about 125� and then foil it and continue to bring it up to above 145� internal.

When foiled you can move the cooker up to 225�,or so.