I'm fortunate enough to live where local farms take orders for fresh ham every fall for Thanksgiving. If you have the opportunity to be fortunate enough to get one, you can cook it in your smoker for a whopping 15-18 hrs. Of course the wood is hickory, and you'll need to expect to have to open the smoker and replenish at least once every 2 1/2 to 3 hours if you do it .
You'll need to tell your supplier you need a PIT ham (partially internally trimmed) at about 10-13lbs. I don't put anything on a ham like this - the smoke is the partner to the ham flavor here. Set your smoker at about 190F and smoke. Once it reaches an internal temp (away from the bone in the thickest part) to 160F, pull it, wrap it, and leave it be for at least an hour. It'll be the best ham you ever had.
