The overwhelming probability is that your cured ham is precooked and
possibly smoked. When you "cook" it you are basically warming it up. I
have done this in a Weber but at a lower temp., maybe 250-275 or so with
wood chunks to hopefully make it taste like it is/was smoked. I don't
heat a precooked ham to much more than 120F to avoid drying it out. As
Julia says, the great thing about a ham like this is that after you heat
it up, you can do it again and everything will be pretty much the same,
so you don't want to dry it out the first time.
Cheers,
Kent

Meatchief wrote:
>
> Got 1/2 a cured, bone-in ham left from a butchered pig- the meat
> market has the package labled ham steak, although it is not cut into
> steaks. It's about a 5# chunk, and is about 5" thick at the thickest
> part. Thinking about throwing it in the smoker and then having mom
> over for lunch on mother's day. Wondering about how long I should
> smoke it in my NBBD, and at what temp. Also thinking about tossing a
> couple whole chickens in the smoker at the same time, but I usually do
> them at about 350 degrees, which might be too hot for the ham?
>
> Wondering what guidance all of you experts can provide me.
>
> Thanks!
>
> -Chief
>