Decided to smoke a spiral ham for our family get together. It was a 14lber Sm's Choice ham. Plan was to skewer it on it's side and splay out the slices to accommodate the smoke and glaze but it wanted to fall apart, so, I layed it face down in the foil pan. Smoked it at 225F with apple for 5 1/2 hours to a little over 145F internal temp. The meat was 44F to start despite taking it out of the fridge 2 hours before putting it in the smoker. I'm sure that and it's size probably added to the long smoke.
My foil pan was a little shallow and juice started to build up so I poked a hole in it to drain out into another pan below it. Turns out it would have been fine but I was afraid it was going to over flow. Spritzed it every hour or so with apple juice and applied Disco's Maple Glaze when the IT hit 115 or so.
The ham was fantastic, great flavor and moist and will surely be the way I do it going forward. Sorry for not having a sliced view but the kitchen was pretty jam packed with other prep going on so didn't get a shot.
Y'all have a Happy New Year!!