Smoking is the process some hams go through once the curing is complete. The procedure involves hanging the hams over smoking hickory wood, so the meat absorbs the smoke to flavor it. The fact that a ham is hickory smoked does not change the basic cooking process. It only enhances the flavor of the meat.
Wash the ham under warm, running water and use your hands or a clean brush scrub the skin.
Preheat the oven to 250 degrees Fahrenheit.
Set the clean ham into a deep roasting pan. Score the surface of the ham with a knife to create a crisscross patten. Cut approximately 1/2 to 1 inch deep into the roast.
Pour water around the ham to create a 1-inch deep pool. This will help keep the meat moist while it bakes.
Place the pan in the center of the top or middle rack in the oven. Bake the ham 20 to 25 minutes for every pound of meat. Stick a meat thermometer into the center of the ham. When the temperature reaches 160 degrees Fahrenheit, the ham is fully cooked.
As an alternative to water at the bottom of the pan, use ginger ale or mix brown sugar and vinegar into the water to flavor the ham. If you want to soak the ham prior to baking, soak in cold water for 25 minutes per pound. To sweeten the ham during soaking, mix fruit juice into the water.
Wash your hands thoroughly after handling the raw ham.