I was out of town, so told the wife to pick up the Ham..1st mistake. Anyway, it's a spiral cut. I'm afraid of it drying out. I'm cooking for some friends. Not family, these are some new friends, so I can't screw it up!! Ham is 9lbs and pre-cooked. In the past I've done 335 until internal temp is 165. Since this is cut, I'm going to keep the temp lower and slower. Add some smoke and just let it warm up. [p]Any tips, would be awesome!