Charles Quinn wrote:

> A pre-cooked ham is best, then the temp of the smoker is not critical. All you
> are doing is flavoring and warming the ham. I have done the smoked ham thing
> several times. My best advice is soak the chunks of wood for at least 24 hours
> - 72 hours is better, more smoke, less burning of the chunks. Do use chunks
> instead of chips. The more smoke the better tasting the ham.


What about adding a Sweet Glaze to the Ham?... Is this a bad idea for
smoked meats?... if not, when should it be added?

~john!