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Mickey's Christmas Ham

HAM!  Used Mickey's no rub, all smoke recipe.  Got an 8 lb. pre-cooked ham, smoked it at 300 degrees for four hours until internal temperature 155.  Wrapped in foil and towels, placed in a cooler for three hours.  Pulled it apart to use in a white bean chili (Christmas Tradition).  More than enough as an second act for the big bird tomorrow.  Used hickory wood to smoke.  Best ham I ever ate.  I couldn't stop the little hands from the kiddos as I pulled it apart. 

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