I have taken the ham (small doe), split it and taken the bone out, seasoned well replace bone with italian sausage, and tied back closed and slow smoked with good results. Lard needle helps a lot also.
Syrian hit on the head, quartered is about best way to cook, I usually cook them just like a whole hog. A Vinegar base mop is the best and plenty of it. Go for it, you will like it.