Looking for Christmas Ham suggestions

[Dex]

Id like to smoke a ham for Christmas and was looking for some input for the best results. What to use as rub, smoke flavor, and any other suggestions would be great! Thanks

Dex

[Tenpoint5]

Dex,
That all depends on how much time you wanna spend making it. I just finished making a smoked ham using the recipe out of the Rytec Kutas book Great sausage recipes and meat curing. The brining took 7 days and 30 hours in the smoker. Worth every minute of the wait.
Here's the post http://forum.bradleysmoker.com/index.php?topic=8442.0 . Now smoking a store bought ham I can't help you on that one I haven't tried it as of yet. Hickory is my flavor of choice.

[IKnowWood]

I do the simple approach.  Find a nice size Hormel Cure81 ham, as it does not have smoke flavoring already added, but fully cooked.  Then just toss it in the smoker with some Pecan / Apple/ or Hickory till nice and warm.  Like 1.5 hours or 2. 

[Dex]

I found this one online..... its a start so far.
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1 6 pound "ready to eat" ham
1 cup pineapple juice
3/4 cup chicken stock
1/2 cup honey
1 1/2 tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
1/2 tablespoon salt
2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon ground cloves

Preparation:
The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. Remove foil. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking

[pensrock]

Sounds good. I have only take regular hams and smoked for a couple hours as is and then eaten.

[Habanero Smoker]

Have you checked out the recipe site. It has recipes for smoking precooked and and for curing your own.

Hams

One of these days I'm going to get around to making one of Old's T-Shirt Double Smoked Ham.