Smoking ham can beachieved in a BBQ with indirect heat. Heated coals are positioned below and to either side of the meat. The smoke flavor can be contolled by the type and quantity of presoaked wood added to the coals.
Wash and brush off the salt. Soak in cold water overnight. Preheat your smoker to 325 and smoke for 20-25 minutes per pound until the internal meat temperature is 155.
keep the temp low so the smoke has time to sink into the meat and it will tenderize the meat. Keep the meat completely surrounded by the smoke. get the meat to an internal temp of at least 165 degrees and try not to get it anymore than that because it will start drying it out.
