Local grocer has cooked hams as described in the Subject line.  The instructions are to simply reheat it.

Is that hide edible?

It's a big hunk of meat.  Is there any point in smoking it if the smoke just sits on the surface?

The skin, you can take off and make cracklins or pork rinds with. I can not remember the lat time I made those. I used to go to a meat market and they did picnic hams, I loved those things. I bought them for the guys at work for Christmas and they just looked at me and asked how do I cook it. Just like a ham.

 They were already smoked and cooked but I would toss mine in the smoker to reheat, you would get the extra smoke flavor. I usually just smoked to about 120 ish then tossed in the oven to brown up nice.

It is already fully cooked?

It is already fully cooked?

Yeah.  It's a cooked ham.  The instructions are to simply reheat it.

EDIT:  I'm thinking that smoking it will deposit smoke flavor on the exterior.  When I slice off a quarter-inch slice it's only that quarter-inch of what was the exterior that will have smoke flavor.  That doesn't seem worthwhile.

If I don't remove the hide until after it's cooked then the smoke flavor goes elsewhere with the hide.  Doubly not worthwhile.

Where am I going wrong with this thinking?

Never even heard of the type of ham you are describing.

It is already fully cooked?

Yeah.  It's a cooked ham.  The instructions are to simply reheat it.

EDIT:  I'm thinking that smoking it will deposit smoke flavor on the exterior.  When I slice off a quarter-inch slice it's only that quarter-inch of what was the exterior that will have smoke flavor.  That doesn't seem worthwhile.

If I don't remove the hide until after it's cooked then the smoke flavor goes elsewhere with the hide.  Doubly not worthwhile.

Where am I going wrong with this thinking?

Well, you are going to heat it up anyway, so why not just do it on the smoker?
If it adds any smoke flavor, that's a plus.

Never even heard of the type of ham you are describing.

Not sure what his is, but the picnic hams are basically a cured and smoked picnic shoulder with the skin on it. I am thinking his is the actual ham from the rear of the pig but still has the skin on.

I have a ham dilemma:My wife hates ham, and I love it. But I like it done to where it is pale and pulls apart easily. When we do have one (last one 2 Cristmases ago). I bought a precooked at Costco, spiral cut, and came with the glazing kit.  I put it in the smoker in a pan, cut side down and smoked it for 2hrs at 275 or about.  Then glazed it and it came out like I wanted. I really like the results and we saved the bone and scraps for navy beans and cornbread for another time.  Gotta do it again!