clarification. i have a 6’ x 6’ x 7’ smokehouse and i would like to do several hams at a time for myself as well as other people.

PapaSop i plan on cooking it in the oven Christmas Day. i would like to do it this weekend along with the other peoples so i don’t have to do it Christmas morning. These are 15-18 lb precooked not sliced hams. i just want more smoke on them.

I would like to put some more smoke on an already cooked smoked store bought ham, but i am not ready to cook it for Christmas. some friends of mine would like more smoke on theirs as well. my question is do i just put cold smoke on it with no heat or do you put some temperature on it so that it warms up to room temp or hotter. i cannot find anything on this online anywhere. all i can find is double smoke then to the table, not back to the fridge. suggestions and advice would be greatly appreciated.