In times past I have just said to smoke the ham for 3 hours and that works to get it up to a good eating temperature but I feel that the ham is actually better if you take it on up to about 140-145°F.
Note: Smaller hams will take less time, larger hams will take more time. If you have limited time, consider smoking 2 smaller hams rather than 1 large one to speed up the process.
Set up your smoker for cooking at about 225-240°F and make sure that you have about 3-4 hours worth of good smoking wood. I used pecan but hickory or almost any fruit wood would also work really good on this.
Once the smoker is heated up and holding steady, place the ham on a Bradley rack and place the rack on the smoker grate or you can just place the ham directly on the smoker grate.
Please note, you can use almost any type of ham including the spiral cut variety.
Once the ham is about 1 hour from being done, baste it twice, 15 minutes between each basting, with my Dr. Pepper and Honey Barbecue Glaze
To make the Dr. Pepper and Honey Barbecue Glaze: 1/3 cup of Jeff’s Barbecue Sauce, ½ cup of Dr. Pepper (Not diet), ¼ cup of Honey
Add all ingredients to a small bowl and mix well.
Apply to ham with a basting brush making sure to get it down into the score marks and all over the top and sides of the ham.