My wife got a pre-cooked 8 pound smoked ham for Easter Sunday dinner, and we decided to add a little extra smoke to it this year. So, rather than the traditional oven cooking, I did it up in the smoker.
Nothing fancy here, I just put it on the smoker with some peach wood at 220° F for 4 hours. The internal temperature was at 140° F when I took it off. Of course, the ham was already cooked, but I wanted it warmed all the way through, and I wanted it to have plenty of time to soak up plenty of that delicious peach smoke flavor.
Check out the picture. What an awesome smoky flavor!