Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
I have smoked a fully cooked ham before, several hours at the 250° range. This was in a sidebox smoker and I was actually looking for the meat to be just a little dry to get the pull off affect.
Traeger will, as always, 'skin' the meat and hold the moisture in though... If I were doing a Ham in Traeger I'd let it go as low and as long as I could stand it...
But that would be an experiment in your case, you're just asking to reheat and serve??? Then GM has the right answer