Hmmm, I haven't done a smoked ham since college (my fraternity used to do smoked ham and fried turkey for the Meals on Wheels folks at Christmas) but it's actually a lot like a pork butt.
I personally prefer using bone-in hams. Under penalty of death, avoid those pre-inected, glucose bathed, "ham product" abominations many grocery stores sell. I think you should go to Sam's or Costco to find a decent size and quality since we're still well away from the holiday season; alternatively (and better yet) befriend a local butcher and see if he can get you a really nice Berkshire leg for this process.
If you purchase the uncured ham, you'll want a decent brine to inject ... a basic salt/sugar/water solution works but you'll need to add a little curing salt to the mix (not regular table or kosher ... must be a pink curing salt). I'll look up the brands and link it if I can find it. You then put it in a large bucket (like those 5 gallon construction buckets from HD that have good lids) and cover with brine and hold it for 3-4 weeks. Rinse it and then trim the excess fat and the hock (both great for flavoring).
I'd use quite a bit of apple wood at 225 and based on my little DJ's cheatsheet you'll need to bring it to a 160 internal temp; I'd pull it at 155 and let it coast up a bit wrapped. On the offset smoker we would start glazing it with molasses, Grade B maple syrup, or honey around the 120 degree mark and then add another layer of glaze every 60 minutes thereafter.
If you want to smoke it until it hits 140-145 and the pull it and let it glide through the stall in the oven you could even use Coca-Cola or red wine to baste the ham (that's the way my grandparents did it, at least).
The injection is ABSOLUTELY essential for getting the brine deep into the ham near the bone. Considering you'll need nearly a month of prep in a refrigerator having a spare in the garage (we used a keg cooler in our party room for doing four big hams at a time) is a must.
Remember, you can still smoke a cured ham and it will have incredible flavor with a more traditional sugar/salt injection and the slow smoke with the glazing process I mentioned; so long as you don't pick up one of those "smoke flavor added" monstrosities I think the results are worth the labor and time savings.
