Hi All,[p]Anyone try smoking a cooked spiral-sliced ham in the egg to reheat it? Last time I did it at 325 in a Drip pan until the meat thermometer read 140 degrees. It got a great smokey flavor. The only difficulty I had was that after we took the slices out of the ham, the slices would dry out real quick. It would help more if we took 2 pieces at a time. But it seems that individual slices when hot will dry out way too fast.[p]Anyone have some tips to avoid this? Or in fact, any Ham tips on the egg for pre-cooked hams?[p]Thanks!