I'd cure that ham first then smoke it.
After cure, I start out at 130° fer an hour, add smoke an gota bout 160° fer bout 3-4 hours then take mine ta 180° to an internal temp a 165°.
My method is sorta lower then a hot smoke an higher then a cold smoke, but makes fer a tastey ham!
Ya can smoke em at 250° an still have a perty nice ham.
If ya don't cure it, it ain't gonna taste like a ham but closer ta pork butt, would still be good, just not a ham is all. The curin is what gives ham it's taste.
If yer interested in curin it, pm me an I be glad ta help ya some with that.