Oneshot, I haven't done one yet myself, but, here's what I think I'd try:
Keep the ham at room temp for a day or so to assure that the gelatin will be easier to remove prior to rubbing. If left on, I think it would take your dry rub with it when it melts;
Use a mild, low/no-salt rub with a moderate amount of brown sugar (kick up the heat if you want though);
Go straight to the smoker after rubbing, as the meat is now exposed and warm, and rechilling would put too much time in the danger zone temp range;
A mist with a 50/50 mix of maple syrup & water after the bark starts forming (or your favorite beverage
) would help bring on a nice glaze;
Another good flavor addition instead of the misting would be an herb butter mop/baste (Rosemary & Lemon go good with pork);
Smoke @ 225* with a mild smoke wood to an internal of 138-140 (should be pre cooked, being canned);
I would also foil at that point and rest for at least 30 minutes;
What da ya think?
If I think of anything else, I'll come on back...