Ends up this is what my wife wants this weekend. I wanted a pork tenderloin but in the end I just want to smoke something. So a ham it is. The directions say to heat it in the oven at 325 for 20mins a pound. So smoker would it be 30 mins a pound at 225? Should I smoke it in a tray or just on the rack? I'm gonna make some red eye gravy with this as well. Should I add any additional seasoning? Injections? Rubs? Glazes? Thanks in advance.