Last ham I did was a fully-cooked spiral. Smoked at 200deg until IT of 140deg, rubbed with mustard and brown sugar, and spritzed with apple cider vinegar. Was great! Used skewers to keep it together during smoking. Smoked a couple pounds of mixed nuts and some taters too.
I found the following info helpful a while back, maybe on here, regarding the diff between "Fully cooked" and "Pre-cooked" hams. There is a difference.
Fully Cooked Ham - A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking. These hams are found labeled "Fully Cooked," "Ready to Eat," or "Heat and Serve." They may be eaten right out of the package or they can be warmed to an internal temperature of 140° F to provide a richer flavor.
Pre-Cooked Ham - A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F. Most commercially processed hams are heated to a temperature of 140° F. Temperatures reaching 137° F will kill the trichina parasite. A partially cooked ham still requires additional cooking prior to eating. It must be heated to an internal temperature of 160° F.