Re: slow smoking a hamGator, I'll try to catch as many of your questions as I can.
Pecan is a great wood for ham, you won't be cooking ham to 200* like a pork butt, so it's not likely you'll have any trouble with oversmoking no matter what wood you use.
I've never rubbed a ham and don't see the need. The curing process develops its own flavor profile and your glaze will add all the additional flavor you need.
To prevent drying, do not overcook A pre-cooked ham need only be brought to 140*. You can actually remove the ham from the cooker at 135 and residual heat will carry it easily to 140.
To further ensure a moist finished product you can inject the ham with apple juice at the rate of 2oz per pound, or use a commercially available injection at the mfgrs recommeded rate. Injecting isn't essential but well worth the effort. To keep mess at a minimum wrap the ham in a few layers of plastic wrap and inject slowly in a pattern shaped like this * at each injection site, going as far toward the center of the ham as possible and again at a shallower depth.
Scoring the ham is a great way to allow the smoke in and gives a great place for the glaze to hang on.
"Over smoking" is almost always the result of improper combustion of the wood resulting in bad smoke, not the application of too much good smoke. A "smoker" should never produce lots of smoke, just thin wisps of sweet pale blue smoke.
Let us know how your ham turns out. Happy Eating!!