I smoked it on its side the entire time. It was on about 6 hours total with temp varying between 200 and 220, the low end mostly because of recovery time following mopping.
I just followed the method in the original post above. It appeared that he had his laying on the side so I did that also.
I just looked up the page here and I see that he had the ingredients list on second page of posts. When I saw it, iI only saw the ingredients, no quantity so I went with equal amounts of everything. And my chef buddy Kevin was right. I see that I overdid the salt and onion powder. Now, me not having an experienced pallet, it tasted just fine to me!
I also did not do the glaze. Not sure if that was in the original post. I also substituted olive oil for veggie oil. Not sure if that really makes a difference, but I use olive oil for just about everything that calls for oil.
This ham was about 6 pounds if I remember correctly. Friend of mine picked it up at Kroger on sale last week and it was a whopping $9.52! Looked at Publix a couple days ago and it was almost $20! If some of the ice melts off the roads, I will venture to Kroger to see if they are still on sale.
Oh and leftovers went into a big pot of beans!
This was done on my Royal Oak Electric (looks similar to an MES but has rheostat control). Purchased display model at Walmart for $100. I am happy with this smoker but may watch for MES at Bass during their big sale. Talked to a guy that got one for $130 last year during their Bass Spectacular event..