Here would be my suggestions. If it's a whole bone in ham, guessing your weight to be something around 10 pounds. I'd suggest a little higher internal, even though, yeah, it's already cooked. A higher temp gives you a better chance of ham still being hot when it hits the table after slicing. I like about 160 as an internal, and I'd run a smoker temp of 250. Remember, you can always turn it down, or resort to foil and a beach towel and a cooler to hold it at temp. I would plan on 6 hours of smoke time, and would use the foil as an aid to either speed up the temp rise or to hold it if the ham is done too early.
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!