Cook it just like you would a butt or shoulder, your method sounds good. The only change I would suggest is if it's from a wild hog like it sounds, I would go ahead and foil it at about 170* internal with a dash of apple juice-wild hog is a lot leaner than domestic, and the ham is quite a bit leaner than the shoulder, also. It can dry out if you're not careful. I smoke those small hams from wild hogs often, and they make great pulled pork.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: