I've never cured and smoked a fresh ham, but it's on the to do list!
I do double smoke hams often. As said above, a mustard slather and then rub. I use a rub heavy in brown sugar and the mustard helps ya pack a bunch of it on there. I smoke with pecan until the ham gets to ~150°. I will normally do these over or in a small pan to catch the run off juices. Neat the end of the cook, I'll spoon the juices back over the ham to glaze.
Here is one from last Christmas