What smoking facilities do you have? It's often difficult to create the environment of low temperature and significant smoke without something designed for the purpose. If I wanted to smoke a whole ham, unless I just badly wanted the experience of doing it myself, I would take it to a local smoker, which many barbecue places can do, and let them do it.

Otherwise, Brinkmann and others make inexpensive smokers available at hardware stores. With a real smoker, it's not technically difficult. Your biggest chore may be selecting a ham. Don't think that "water-added" hams are necessarily bad. For a first attempt at smoking, a cooked ham with added water may save the project from producing a dried out smoked ham.

Like I said. I won't be doing enough smoking to get ahead of the learning curve, so I buy a good ham and let a pro smoke it.

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__________________"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen

This question seems to come up this time every year....for good
reason.

Is it actually a "Ham"....meaning, has it been cured?
If it hasn't been cured it's just Pork; if you smoke it or cook it;
it will be very good, but it will just be Cooked Pork, suitable
for pulling (shredding), if it is a "Ham", it has been cured...
probably with being smoked, and only needs to be heated up as
it is ready to eat as it is.
You shouldn't have any problems heating it up in your Smoker,
and giving it more smoke flavor.

I thought he said it was a fresh ham.
Around here that would mean an uncured, unsmoked pork shoulder (?). I think shoulder... Basically a big hunk of pork roast that they make cured hams from.

A fresh ham is a raw rear leg of a hog. Not smoked, cured or cooked. The cut of meat is called a ham and the cured & Smoked product is also called a ham. Pork shoulder typically refers to the front leg quarters.

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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan

A fresh ham is a raw rear leg of a hog. Not smoked, cured or cooked. The cut of meat is called a ham and the cured & Smoked product is also called a ham. Pork shoulder typically refers to the front leg quarters.

Yeah, OK, I just didn't know what part of the pig it came from. I knew it wasn't cured or smoked. Thanks.

I took the OP's post to mean he wants to make a smoked, cured ham, like "lunch meat" ham. but maybe didn't realize that those hams were not only smoked, they are also cured.