In the end, I bought a 10# Smithfield's Half Ham - non smoked. I smoked w/o seasoning at 240* with 2-3oz of apple and pecan(several small pieces). Took to 135* internal in smoker - about 4 hours.
Transfered to 300* grill and placed in foil pan over indirect heat. Glazed with brown sugar, mustard, spice and bourbon mix. Decided after 30 minutes that brown sugar was going to be a little too 'crusty' so switched to spray bottle of apple juice and bourbon to finish ham to 155*. This took about one hour with all the opening of grill. I once tried glazing in the CS, but this is a far easier option and mess was contained to foil pan. Served sliced.
Yes it was a hit. Thanks for the advice and help!
![Cool](/static/images/graemlins/icon_cool.gif)