Preheat your smoker to 225°F to 250°F
Use a mild wood such as apple, cherry, or hickory
Remove the ham from packaging and pat it dry
Score the surface of the ham in a diamond pattern if desired
Place the ham in a foil pan or on a rack
Insert a meat thermometer into the thickest part of the ham
Smoke the ham until it reaches an internal temperature of 140°F
Plan for about 10 to 15 minutes per pound
Baste or glaze the ham during the last 30 to 45 minutes if desired
Avoid over-smoking to prevent the meat from drying out
Remove the ham from the smoker and let it rest for 10 to 15 minutes
Slice and serve