in my expierience with deer i donot beleive smoking the whole ham is really your best option. i am a firm beleiver that you try and prepare your cuts in a fashion that leaves you with the best final product possible. on a deer ham you have rump meat,top round,and bottom round, all of which are pretty tender, i would separate these three portions and smoke together as roasts. u cud also cut into steaks. the eye of round and sirloin tip are tuffer cuts and are better suited for jerky or smoke for a bit and use these in pot roasts. a roast with a little smoke to it tastes great used in a pot roast if you remove all these cuts from the ham you will be left with bones,connective tissue and misc flap meat and shank meat which could be smoke flavored and cubed for stew, or just make ground burger out of it.