A ham is cured so there should be no reason for a brine. Usually I run my smoker between 225Âº - 250Âº. Internal temperature depends on if it is a "ready to cook" ham or pre-cooked. Internal temp should be about 140Âº for a pre-cooked ham and 160 or so internal temp on a ready to cook ham.
Hope this helps you out. Also I moved this to it's own thread to keep it from getting buried.