The local grocer had spiral cut bone in hams for sale so thought I would smoke one. I had done one for my neighbor for Christmas, who raved about it, but had not done one for me and my family. The family could not stop eating this one!! The basic procedure for this was from a recipe by Jeff. Soaked Apple chips for several hours Added half the chips to several chunks of Hickory. The other half of the chips were added at about two hours. 8 lb Spiral Cut, Bone In Ham, Mustard and Two Gray Hares Original Rub Spread mustard all over the ham and put a layer of rub on top of the mustard, including the underneath portion. The smoker was heated to 230 degrees. During the last 30 minutes, I glazed the ham with a 1/3 BBQ Sauce and 1/4 cup honey mixture. The ham was removed when the temp hit 140 degrees. This is what it looked like when it was removed. Note I did not use the foil pan during the smoke. I let it sit in the pan covered with foil for about 45 minutes. A closeup view just before we all dug in to eat!!! What a great tasting, moist piece of meat!! One of the best hams I have ever eaten.