Great thread, and I'm getting to it late, but here are my experiences.
First, I do a lot of smoking. I have a Big Green Egg and do a lot of low and slow 12 to 20 hour cooks for pulled pork, brisket, etc. Recently I have started to learn how to brine and cure, as well. I haven't tackled a full ham yet, but I wanted to throw into this discussion that a "fresh" ham isn't going to taste like ham at all without a significant investment of time and effort. The brining and curing process is days or weeks in preparation to smoking.
So if you want it to taste like "ham", you're on the right track to buy a fully cooked ham. Among smokers what're you're getting ready to do is called "double smoking". The ham is already smoked, but you're going to add more smoke in the re-heating process. I do this a lot. It's one of our sure fire winners when we're having company. I have one "foodie" friend that spent a weekend with us back in the summer who still talks about the ham I fixed every time we talk.
Of course, the most important part is to start with a really good ham to begin with. I personally am not a fan of spiral sliced hams. They're convenient, no doubt, but I think they dry out more than an unsliced ham. I also value the bone in a ham. I think it adds flavor, and it's going to be a part of a great pot of beans once the ham has been carved away from it.
Go the the meat department of your favorite supermarket and talk to the manager. He should be able to recommend a favorite fully cooked bone in ham. Name brands are tricky, because some of the best hams are locally or regionally produced.
If I remember right, the package on most hams says to heat at 325 for 20 minutes per pound, to an internal temperature of 140 degrees. So, you need a smoker or grill where you can control the temperature accurately over several hours. Ham will absorb a great deal of smoke, and it is easy to get carried away and make it too smoky. I use just a few chunks of hickory in the coals in the early part of the cook. Use a drip pan under the ham with no coals directly under the meat. You didn't say what you were doing this in, but whatever you use, you want an indirect heat, carefully controlled, and just a hint of smoke.
Glazing is another personal choice. I'm not a huge fan of syrupy glazes, but I know I'm the exception, not the rule in this case. Most people love the combination of salty ham and sweet glaze. Molasses can make a very interesting glaze that will be unlike most that your guests will have tried. Molasses, bourbon and a shot of espresso is one I'm going to try this Christmas.
