Smoking at 250 degrees over red oak and cherry. 2 hours in and time for foil. And oh yeah, I had some sliced ham from my in-laws who have a farm in GA. They gave me a 1/4 hog for Christmas and some of it was ham. The ham was apparently already sliced, so I decided to throw it on and see how it turns out. If anything, I'll just cut it up and freeze for later, maybe for some beans or my special pork mac 'n cheese. Final product will be posted in a couple of hours.