I did a 12.2 lb spiral cut ham from Walmart last Christmas and it was excellent. I used 3.2 oz of cherry split into 2 chunks to get more smoke up front. I did a 30 minute 150* ramp with the Auber and then smoked it at 225*. The ham hit 125* at 3 hours, then I glazed it and put it in a pan to keep the mess down. I cranked the smoker to 275* after glazing, and the ham took another 30 minutes. You could smell the glaze burning in the pan, but it didn't affect the taste.
This year I will cut back on the wood and probably just run it at 250* for the entire cook.