For Easter, I put a spiral sliced ham in natural juices on for smoking, after I dried it off let it warm to room temp and covered it in mustard and Jeff’s Rub. Started it in the smoker at 11 AM at a temp of about 230 degrees using Hickory chips in my gas Brinkmann Vertical smoker. We dined on a nicely Smokey ham with an excellent flavor from Jeff’s Rub (I don’t know what not to put it on). Although I did take the first two slices off the ham as they were very dry and unusable. It was a rewarding smoke. Thanks for the suggestion Jeff!