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...
Just a hungry hillbilly lookin for a dead critter to cook
in one throwdown,