I smoked a deer ham yesterday and it turned out really well. I have done this in the oven for years and thought I would try it in the smoker this time. I left the bone in and put it an a cast iron dutch oven. I put several pieces of bacon around the ham and then covered it all with sour cream. I put it on the smoker with the dutch oven uncovered for eight hours. With the cold and the wind I did not think it was done enough so I put the lid on it and finished cooking it inside in the oven on 350 for about an hour. The internal temperature was 195 deg. when I finished. When I cook it in the house, we cook it on low heat for several hours. This is a favorite with everyone that has tried it.