Picked up this 8.6 pound fully cooked ham for smoking on the MES. Trimmed a little of the fat and make some cuts to allow the pineapple flavor to work its way into the meat. Staked the pineapple rings on the ham and placed it in the MES. Had a drying rack inside the foil pan for the whole smoke. Using the AMNPS with Hickory pellets for the added smoke flavor. After 5 hours the IT was 142 and pulled the ham to let it rest before slicing for dinner. Next day sliced up the remaining ham for sandwich meat and breakfast slices. Ham turned out tender, juicy, just a touch of pineapple and a great hickory smoke flavor. Missed the sliced pictures as there was a 2 Hr. power outage just when I needed some light. Enjoy Larry Whole Ham 8/11/2015 Weight Seasoning Pineapple Glaze8.6#Hickory pelletsOn 3rd shelf 12:00 PMMES 225Maverick in MESMaverick 1 in meat for IT1:00 PMMES 225227782:00 PMMES 225223973:00 PMMES bump to 2502261154:00 PMMES bump to 275256128 Added more pineapple juice5:00 PMDone272142 Nice piece of meat setting on a small drying rack in the pan. Some pineapple slices Finished and ready for the table.