Smoke the ham just as you would a pork butt or shoulder. Follow several threads on this fourm and you can't go wrong. Use the search block at the bottom and you'll be enjoying some fine Q. Basically, you need to slather the ham in ball park mustard (this assumes you have removed the skin and excess fat). Apply your favorite rub and put it into the smoker. I like hickory smoke but others also work. Smoke the ham until the internal temp is in the 180* to 190* range and then pull it out and wrap it in tin foil and let it rest for about 30 minutes. Then pull the pork into pieces. By the way, some people like to spritz the ham with apple juice while it is smoking at about thirty minute intervals. This is OK but it also slows the the cooking process.
Another note..... truly fresh ham is a pinkish color and when cooked it's almost white in color. No chemicals ..... only smoke and it's wonderful!!! Serve your favorite sauce on the side and enjoy.