First off welcome Skippy to SMF. If you would please Stop into Roll call and introduce yourself and your equipment and we can give you the big howdy that we like to give to new members. Now back to your ham. First I would set your smoker for maybe 230-250ish and let it go till it hits 165° and foil it and then take it too maybe 195°-200° and then into a dry cooler for a hour or so. Then take it out and enjoy. After you stopp into Roll Call I would recommend signing up for the E-course. It's free and very informative. It will give you the basics of smoking meat and some really good recipes too.
Personally I treat wild pig hams just as I would a pork butt as long as it has decent fat content. If the ham is lacking fat you can lay some bacon on it while smoking it. I normally use Jeff's rub or a modified version of it. Smoker temp of 225-250 for me