Free ham, now what to do

I was given a ham by a coworker and told to smoke it and bring it in to work. I said no problem, I have done plenty of hams. So he brings it to work and here is what I was given


So it's a 16lb boneless, skinless ham. This is made for slicing and buying at the deli counter not what I would usually buy to smoke

So what to do now? Inject,smoke and glaze as usual? We have this ham a lot at work and it is very juicy as is.

With no skin the injecting might be interesting and will the glaze stick?

One of you guys/gals must have experience with this style of ham for the smoker.
What would you do?

Can't help with the glaze but if it's already fully cooked you don't need to take it past 120 degrees internal temperature and I personally wouldn't inject it with anything.

Smoke it at 140 degrees with hickory until it hits 120. all you're doing is adding smoke flavor. You can't do much else.

all i can say i wish i had a coworker like that bores head is a good one i would just add some smoke to it

A glaze would still work if you are so inclined. I've glazed a few of these for Easter and Christmas cooks and they come out just fine. Think of it this way: it's just like saucing a rib or a pork chop, and they don't have any skin.