Spiral ham on the Big Easy SRG.

Spiral cut hans are already cooked. So really all
You are doing is reheating the ham. You'd be doing what we call here a "double smoked ham". Set your smoker on the lowest setting and let it go. Pull the ham when the IT is 140 and you're good to go.

I have double smoked several spiral cut hams.  As long as it is all in one piece I can not tell a difference in it being sliced or not, and the end result is much easier to have consistent sized slices.  To us they are much better smoked and cooked a little more than the way they come.  We do not use the package glaze.  Be sure to remove the clear plastic pop out button on the flat side.

I double smoke a ham at 200 or so with pecan.  I put my temp probe about midway in pretty close to the bone looking for 140-145.  Usually takes a couple hours or so.  I foil and rest like a PB or Brisket for an hour or so to let it even the temp all the way through and set the juices. 

Depending on the skin, most times I slightly trim it before taking it apart if it is tough.  The extra smokey flavor soaks into the ham pretty well, so be careful to not overdo it.

Good luck to you, and Merry Christmas.