pre-cooked ham

[kshaull]

I have a pre-cooked ham that I am thinking of hot smoking & slicing for sandwiches. I dont want a strong smoke flavor. Any ideas out there?

[beefmann]

i would smoke it with maple for 2 to 3 hours then pull it let it rest then slice.

[viper125]

Well I just did a semi boneless which I deboned and cut long ways in half. I then dried it off with paper towels to dry it. Then dried one hour at 140 degrees to further dry. Then to 225 degrees till IT was 142 degrees. I smoked it for 4 hours in Hickory flipping one during smoking to get both sides. Oh yes this was taking it straight from fridge and meat around 38 degrees. I also let it sit for two days to mellow. I left the other half unsmoked and served both. I am no stuck with a lot of regular ham and all my smoked is gone. Also everyone had a raving review for it.