I used canned cherries Cherry jelly and black cherry juice with Captains. Rubbed the ham with chipolte powder then glazed then smoked with Cherry and Hickory smoke with cowboy lump (cause I didn't know any better . Since it was already cooked I slow smoked it to about 110 for 5 hours. The fire peaked at 225 then dropped to 110 for the smoke. Threw on some tators and am getting ready to dig in! Threw down my first fatty but that is another story!