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Uncooked, smoked 21# ham on kettle...tips plz

R

RoadDog770

Wandering around with a bag of matchlight, looking for a match.
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Hi all. Planning guys night for hockey game Friday. Got a great deal on a 21# smoked, uncooked ham. But now my buddy that suggested ham has dropped out. Need some help with tips on this as it has skin on and is huge. Planning to use my 22.5" weber. Should I place it in a foil pan? Do I need to baste and glaze?
I have done several butts and shoulders with good results so I am not totally green.
Suggestions welcome. Thanks in advance.
 
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