Below is a Twin Ham Double Smoke I did, before I was putting the trimmed fat above the Hams.
If you look at the first few lines I wrote, you'll see that I said I cut the skin off the top & some of the fat, but I said I should have cut more fat off first.
So I would recommend you trim the fat down to less than 1/2" thick, and then cut a cross hatch through the fat, to the meat, so smoke & basting juices can get into the red meat.
I also often make those cuts completely around the Ham (horizontally), instead of crosshatch, so when the cracks open up, there won't be any vertical cuts for the juice to run down through.
Okay, got it...thanks. Those hams really are beautiful!!