For the Ham I would suggest the following:
Hang Ham in preheated smoker to 120º and hold for 12 Hours (Vent Full Open) then
Increase temp to 140º start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170º until IT of 142º For a fully cooked ham, Hold until the IT reaches 152-155º
The Internal temperature (IT) of 142º is for a ham that will be finished cooking in an oven at a later time. The 152-155º is for a fully cooked read to eat ham.