Cured ham

Unknown

Any sugestions for cooking a cured(pre cooked) bone in ham? Should you smoke it with hickory or just reheat it as you would in an oven? Should you use a drip pan or open over the coals? Thanks in advance.

djm5x9

Smoked Meato:[p]I do mine direct with some wood chips for smoke at about 250º to the recommended internal temperature.

sprinter

Smoked Meato,[p]If you have the time, I've used an injection marinade from Tony Chacheries, I get mine at the local Kroger Store or
Wal Mart. Inject the ham, let it sit awhile (couple hours) then throw it on the egg, indirect, for about 10-15 minutes a pound at 300-325 or until the internal temp is about 140 or so. There are a few great flavors of that stuff but the honey ham one is the one we like the best.[p]Other than that, maybe a bit of brown sugar on the outside and simply cook it until its warmed through, about 140-145.[p]Troy