Every year my wife and I are invited to our neighbor's home for Easter. Their son got a smoker/grill for his birthday last year and for the second year in a row he smoked an already fully cooked, smoked ham. I have had them over for brisket, pulled pork, ribs and tri-tip on the BGE, so they know I know a thing or two about smoking and barbequing. Alas, he is the kind of guy that you can't tell anything to. He knows it all and he doesn't believe in lump, fire starters or any kind of wood except oak and hickory.
So, he buys this fully cooked, smoked ham and throws it on his smoker over charcoal briquettes soaked in lighter fluid and heavily smokes it for 5 hours over hickory and oak, constantly feeding the firebox with wood so the smoke stays thick and heavy. Honestly, it was like eating a piece of burnt wood that smoldered for hours over toxic charcoal.
After his similar ham last Easter, I sent him a recipe for doing a ham from scratch with the whole 1/2 a day per pound brining and smoking temps and types of wood. He said he didn't have 30 days to brine to which I replied, "well, if you had a 60 pound back leg quarter you would brine it for 30 days". Anyway, eating one bite of his ham today just makes me appreciate my BGE and all the advice I get in this forum more and more.
Happy Easter everyone! Hope your day was more flavorful than mine.