Dr John,
Welcome to the forum!!!
Are you talking about a raw ham or a previously smoked bone in ham? I think there are folks here that have worked some with raw hams, and they'll likely be along shortly. A bone-in, previously smoked ham only needs about 160 internal, so I'd think something on the order of 7 hours would give you a good start, but I do most things by temp. I'd rather give myself more time, hit my target temp early, then foil it, wrap it in an couple old beach towels, and pop it into a warmed-up cooler to hold until I'm ready to serve it.
I've seen folks here, and elsewhere, talk about time for turkeys, and there are a couple Thanksgiving themed threads recently that talk on the very subject, and I think you're range is about right at 10-11 hours, but, again, internal temp is everything. 168 in the breast meat should be your target.
Let us know how things go, keep a journal of your successes and failures, settings, brines, seasonings, etc., wood chunks are usually better than wood chips, don't be afraid to experiment.
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!